Interalpen Magazine Summer at last Spring / Summer 2021 Dear guests, Welcome to summer in the Tyrolean Alps! It is our pleasure to present our brand-new magazine and inform you about all the wonderful amenities of the warmest months of the year. Here are some things worth knowing and lots of ideas for a fantastic stay at the Interalpen-Hotel Tyrol. We have divided the content into the following categories: Behind the scenes Good food requires great ingredients. Head chef Mario Döring believes only the best is good enough. Gain an in- sight into the Interalpen-world of culinary delights. More from page 4 onwards Spa & wellness We have news from the Interalpen-Spa, too. We have ex- panded our service portfolio especially for you, so now you can look forward to even more moments of holiday relaxation. More from page 10 onwards Family pleasures Summer is a time for families. Our hotel has all kinds of thrilling activities for guests of all ages – around the clock. More from page 16 onwards Sport & leisure The natural surroundings at the Interalpen-Hotel Tyrol are now in full bloom. Jump on your bicycle, pack up your hiking rucksack and discover this alpine wonderland. More from page 18 onwards Offers If you do not know exactly what you want to do during your holiday, draw inspiration from our range of custom- ised activity offers! More from page 20 onwards We hope you enjoy leafing through the following pages, and discover a whole world of things to see and do. Relax and enjoy looking forward to your upcoming vacation here with us. You are sure to love the Tyrolean summer! Best wishes Best wishes Karl Brüggemann Christine Riedl-Knief Managing Director Deputy Director & Interalpen-Hotel Tyrol Guest Relations Interalpen-Hotel Tyrol 3 Sophisticated combination: Tomahawk steak from Mieming and herbs from the Interalpen-garden. Interalpen-cuisine Regional, seasonal, premium Environmental sustainability is a key factor in Interalpen-cuisine. For Mario Döring, quality, regionality and a passion for the culinary crafts are the keys to success. This conscientious focus makes it possible to create such truly ‘winning’ cuisine. What does this mean precisely? ‘Every single product used in the other? What is the best way to present this dish? How can I max- creation of Interalpen-dishes is expected to meet special standards imise efficiency in order not to waste anything? ‘For me, a success- before it contributes to the final dish enjoyed by our guests. Qual- ful creation is always a symbiotic combination of quality and Quality and craftsmanship ity is the very first criterion we set, and our expectations are very craftsmanship. That is why I am genuinely passionate about my job. high! At all times we ensure only first-class produce is purchased, It is something I really enjoy doing every day.’ as locally as possible and according to seasonal availability. Sec- ondly, only skilled craftsmanship ensures we can get the very best The latest ratings awarded by the highly-acclaimed Gault&Millau in symbiosis out of each product – to achieve a genuinely special end result.’ Guide add weight to Mario’s convictions. Ratings of 17.5 points and 4 toques guaranteed the Interalpen Chef’s Table among the top Every day, the head chef at the Interalpen-Hotel Tyrol, Mario Döring, works with Mario Döring believes we need to ask ourselves the right ques- Austrian establishments. his team on the creation of the very finest dishes for our guests. He preferably uses tions: What exactly is this product I am holding? How can I get the locally grown and sourced products as well as herbs from the hotel’s own garden. most out of it? Which ingredients harmonise ideally with each Behind the scenes 5 Bienenhof Zillertal, Strass im Zillertal The Eberharter family honey manufactory has been operating for over 30 years. The untreated honey is collected in a fully mature state, cold spun and filled into jars by hand. À la carte, Haiming À la carte Tyrolean meat specialities have been produced here Leutasch Fish Farm, Leutasch according to conventional methods for over 25 years. The Alpine trout and brook trout are sourced from the lake pork, beef and chicken we purchase only comes from Austrian of the fish farm just eight kilometres away. suppliers. Sustainable partnerships Fisch Peer, Markthalle Innsbruck Deliciously local We are supplied with ocean specialities at the market hall in Innsbruck. The fish can be traced back to the waters from which they originated and are only farmed using environmen- tally sustainable methods. Mario Döring has sourced several reliable suppliers in the region. Their products are indispensable components that contribute to the culinary variety served at the Interalpen-Hotel Tyrol. ‘Our fruit and vegetables are drawn from suppliers in the Tyrolean Flavourful creations for every taste Oberland region. The enchantingly sweet honey comes from the The harvest is particularly rich and colourful in the summer Zillertal, freshwater fish are pulled out of the water in Leutasch, months, allowing us complete freedom to create marvellously deli- maritime specialities arrive straight from the market hall in Inns- cious dishes with grand names like ‘Leutasch trout meunière with bruck, and exquisite-quality meat comes from Haiming. Most of salted potatoes and lemon butter’, ‘beaten carpaccio from pre- the herbs we use are cultivated in the hotel garden, so the vast mium Tyrolean beef with rocket salad, oil-pickled champignons, majority of our demand is covered with regional produce. We cucumber relish and Belper Knolle cheese’, or ‘marinated wild herb believe in taking full advantage of seasonal availability. Throughout salad with lemon vinaigrette, tomatoes and bean sprouts’. the entire year Tyrol offers a magnificent variety of vitamin-rich natural harvests. We always try to integrate locally grown and pro- duced fruit and vegetables into our à la carte menus and buffet offerings’, Mario Döring explains. Genusswelt Winkler, Ötztal Bahnhof Frischdienst Kofler, Landeck Every day fresh fruit and vegetables are delivered from the Kohl Apple Juices, Unterinn am Ritten Tyrolean Oberland region. The rich assortment of produce The apples for these delicious untreated natural mountain delivered by these two long-standing suppliers is grown on apple juices are grown in South Tyrol at an altitude of almost 6 Behind the scenes fields between Hall and Haiming. 1,000 metres above sea level. Award-winningly delicious Recently, Michael Hollaus was awarded the title Gault&Millau Pastry Chef of the Year 2021. His aim is to make every day of your holiday that little bit sweeter with his exquisite and imaginative desserts. Tasty plum cake made by Michael Hollaus, Interalpen-pastry chef. Interalpen-recipe tip Estival plum cake Michael Hollaus has a great recipe for all budding pastry chefs. ‘At the height of summer, I strongly recommend trying a fruity plum cake. It can be made quickly and is a family favourite. This slightly bitter stone fruit is perfectly ripe and ready to be harvested in August.’ Enjoy baking and bon appetit! Shortcrust pastry: Crumble cake: Preparing the pastry: 100 g of icing sugar 100 g of granulated sugar Mix the sugar, flour and butter thoroughly with your hands or a 200 g of butter 250 g of butter kneading device. Add the eggs, salt and vanilla and mix into a 300 g of flour 300 g of flour smooth pastry dough. Press the pastry mass into a baking tin and 1 egg 1 pinch of salt distribute the grated hazelnut evenly all the way around. Remove 1 pinch of salt the plum-stones, cut the plums in half and place them on the Vanilla, lemon Cinnamon sugar: pastry, making sure they overlap each other. Blend the cinnamon 200 g of granulated sugar and sugar and sprinkle over the plums. 20 g of cinnamon Preparing the crumble cake: Additionally: Mix the granulated sugar, butter and flour into a dough and add 1 kg of plums salt. Spread across the plums. 200 g of grated hazelnut Preheat oven to 180 °C (top and bottom heat setting) and bake for 25 – 30 minutes. Remove, allow to cool, add the desired amount of powdered icing sugar and serve with whipped cream. Behind the scenes 9 High-tech and nature What makes the refined product portfolio of Team Dr. Joseph so exquisite is the combination of sophisticated technology and pure nature. Ultra-modern technologies harness the myriad positive effects of natural resources from the world of flora. The ultimate principle guiding this work is an insistence on holism; bringing together profound theoretical and practical knowledge, supreme quality, careful Interalpen-Spa processing – and respect for nature and its creations. Individual beauty care Superior-quality ingredients are carefully chosen, each time taking all individual requirements into account, and meticulously matched For bespoke in order to be of the greatest possible benefit when applied to the treatments and more ideas on how to skin. All products contain potent phytochemicals with clinically sense proven and certified effects. Preference is given to plants growing enhance your of wellbeing, see Plant power in the wild, and to organically cultivated plants, to guarantee the our brand-new spa Beauty is a natural thing, and only those who know nature’s secrets best possible ingredients for the skin produced by nature. Guests brochure. can harness its power. The Interalpen-Spa has now genuine expertise at the Interalpen-Spa can rely on highly-effective combinations of on board in the shape of Team Dr. Joseph Natural Cosmetics. ingredients drawn from immensely precious raw materials. Spa & wellness 11 Exclusive suites with exquisite views Interalpen-Penthouse Suites Lofty living pleasures Whatever your perspective, summer in the Tyrolean mountains is both spectacular and beautiful.