BEST OF KRONPLATZ

Among his many other achievements, Roland Trettl, an award winning, South Tyrolean-born chef, made a name for himself as executive chef of the acclaimed restaurant Ikarus in Salzburg’s Hangar-7. This garnered him an invitation to appear on German television, where he ended up a frequent guest. The charming multi-talent is now also a successful cookery book author with his own line of products.

You describe yourself as more of a summer person. So how do you spend your time outdoors during the cold season?

I am definitely happier travelling in warmer climes, but winter can be lovely. While I’m not a greatly enthusiastic skier, I can discover so much up in the mountain regions to feed my passion for cooking.

What’s up there that you can’t find elsewhere?

Fondue! I adore all kinds of fondue – with cheese, broth or oil. It’s probably the conviviality that I love, with everyone sitting around a large table, chatting. I believe it’s a style of dining that more households should take up again.

What do you look for when choosing a winter holiday destination?

The hotel has to tick all the boxes, particularly when you’re travelling with the family. You need to make sure there’s childcare, because you want to be able to enjoy an evening meal as a couple on holiday. And, naturally, the food has to be great: it can be the most stylish hotel in the world, but if the food’s not great then it’s not for me.

What’s your favourite thing on the menu in winter?

I’m a big fan of braised dishes and venison; these are classics that keep you warm when it’s chilly outside.

And what do you do if you can’t decide what to order?

I put down the menu and place my trust in the chef. That’s the purpose of a holiday anyway – to let go and, ideally, discover a new gastronomical highlight.

A man of taste: Roland Trettl, a selfprofessed country boy, loves classic Alpine cooking.

RESTAURANT RISCHON If you want to enjoy typical Tyrolean food in Brunico, this is the place to go. At Rischon, tradition meets the highest culinary skills, and the results are delectable creations like pink roasted duck breast with Jerusalem artichoke puree or, as a vegetarian option, Alpine cheese ravioli with pear butter. rischon.it

RESTAURANT ALPINN Perched on the crest of Kronplatz, Michelin-starred chef Norbert Niederkofler elevates Alpine cooking to a new level. The restaurant is committed to sustainability and regional ingredients; it is housed in an impressive glass box. Diners are served a wraparound view of the Dolomites alongside their meal. alpinn.it