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Amalien Haus at full steam ahead!

Posted: Friday 12th February 2010 by amalien

With the arrival of Charlie Salter and his group of e-Marketing colleagues yesterday, the Amalien Haus is once again at full steam ahead and the banter from the group can be heard throughout the Chalet. Today has been a great first day for our guests and started this morning the way all great mornings should do; with a hearty breakfast. Consequently the push for the slopes was a little dampened, but eventually the mountains called, and after a short walk to the lifts everyone in the group met at the top of the Galzigbahn lift to begin their Ski Orientation Day where they were split into three groups of abilities before being shown the very best that St Anton has to offer.

To begin with, that meant skiing the lower routes of Nasserien that were protected by the trees and as such, even in the very flat light, the skiing was great thanks to the fresh snow that St Anton has been blessed with over the last 10 days. Even so, the overcast weather and sharp Northern wind meant by 11:00 a coffee stop was most definitely on the agenda, with a round of hot chocolates served with freshly whipped cream, chocolate flakes (and of course Stroh Rum). Afterwards the skiing was back on, and at full power, down the long steep and challenging black run from the very top of Kapal right through to St Anton, just in time to catch Galzigbahn up again, before a short ski down the hairpin lined piste 8 before arriving at the Hospiz Alm in St Christoph for slowly roasted ribs oozing with spiced barbeque sauce and hand cut chips accompanied by crisp cool Forenburger larger – the locals favourite!

By the afternoon, the weather had closed in even further and the only item to add to the agenda was a ski to the Krazy Kangaruh for a lively après ski session before an entertaining ski down the bottom of the blue in the pitch black - lit only by the reflection of the restaurant lights and piste bashers flood lamps! Obviously, by this point everyone was more than ready for their 3 course dinner, and no sooner than they entered the Amalien Haus chalet were they served “roasted red pepper bruschetta with balsamic reduction”.

The atmosphere here is lively, and I get the feeling that the wine served with dinner will is the first of many to come!