Jun 13

Savor the Alps: Delicious Cuisine

A Culinary Adventure Awaits

It’s time to lace up your hiking boots, pack your appetite, and embark on an unforgettable Ryder-Walker adventure this season, filled with exciting new trails to discover and delicious haute cuisine to savor.

Hiking in the Alps is a feast for all your senses. For foodies, the magic of Alpine cuisine lies in its regional variations. From hearty lunches at charming mountain huts to welcoming hotels offering gourmet food and drink, experience the true taste of European culture along the trails.

Accommodations serving half board offer cuisine that showcases a bounty of fresh, seasonal ingredients, including plump berries and fruits, flavorful pastries, handmade breads, locally raised meats, artisanal cheeses, and hearty vegetables. With these ingredients, chefs create seasonal dishes using both original recipes and traditional ones passed down through generations.

Here are some examples of delightful dinners you can enjoy along our favorite itineraries throughout the Alps. Many restaurants offer multi-course evening meals, with wine pairings available upon request.

Swiss Engadine

Appetizer: Wild Berry Gazpacho with local goat cheese crumble. A refreshing start showcasing summer berries from nearby valleys, balanced with creamy goat cheese produced in the region.

Wine Pairing: A dry sparkling wine, like Chasselas or Pinot Noir brut.

First Course: Cream of wild mushroom served with warm Gruyere cheese bread.

Wine Pairing: Pinot Gris.

Main Course: Rack of lamb crusted with fresh rosemary, thyme, and parsley alongside earthy, roasted root vegetables, such as carrots, parsnips, and turnips, drizzled with a rich juniper berry jus and Potato Gratin Dauphinoise.

Wine Pairing: Full-bodied Merlot.

Dessert: Vacherin Soufflé with Local Honey and a medley of summer berries.

Wine Pairing: Ice Wine or Eiswein (made from grapes frozen on the vine and produces a sweet, refreshing wine).

Italian Dolomites

Appetizer: Speck Carpaccio. A delicious dry-cured ham, similar to prosciutto, cured with juniper berries and other spices, drizzled with a marinade of locally foraged mushrooms in a light vinaigrette with thyme and garlic, topped with flakes of Trentingrana cheese (using milk from cows born and raised in the Dolomites), that has a nutty and slightly fruity flavor.

Wine Pairing: Prosecco.

First Course: Risotto ai Funghi Porcini, a woodsy flavored mushroom risotto using carnaroli rice and a creamy broth infused with parmesan cheese and chopped shallots or parsley.

Wine Pairing: Chardonnay.

Second Course: Pizzoccheri Pasta. This dish features a short, flat ribbon pasta, made with nutty-flavored buckwheat flour, and is paired with cooked seasonal vegetables including cabbage, Swiss chard, and potatoes. Serve smothered with melted Taleggio, Valtellina Casera, and Grana Padano Italian cheeses topped with crispy fried onions.

Wine Pairing: Schiava (light body, fruity red wine).

Main Course: Sella di Cervo in Saor is a delicious dinner of seared venison served medium-rare with Saor, a sweet and sour sauce made with onions, raisins, pine nuts, and vinegar. Add polenta as a delicious side dish.

Wine Pairing: Full-bodied Lagrein (robust red wine).

Dessert: Strudel di mele (apple strudel) is a favorite in the Dolomites. This flaky pastry filled with local tart apples is spiced with cinnamon, cloves, and sugar, and served warm with a creamy vanilla gelato on top. Delizioso!

Wine Pairing: Moscato Rosa (sweet red wine).

 

Germany and Austria

Appetizer: Radish Carpaccio with Smoked Apple Butter and Chive Oil. This fresh starter features thinly sliced radishes, dressed with a touch of olive oil and lemon juice.

Wine Pairing: Sparkling Riesling, a dry Sekt (sparkling wine made with Riesling grapes).

First Course: Tyrolean Asparagus Soup with Sourdough Croutons and Smoked Paprika features fresh, green asparagus spears blended into a creamy soup with local milk or vegetable broth. Add house-made toasted sourdough croutons with a sprinkle of smoked paprika for smokiness and depth.

Wine Pairing: Sparkling Grüner Veltliner (crisp dry white wine).

Main Course: Bavarian Roast Duck with Sweet Potato Dumplings and Caramelized Sauerkraut using free-range duck, raised on local farms, coupled with sweet potato dumplings, which provide a sweet flavor to go alongside caramelized sauerkraut, which provides a tangy and savory element to the dish.

Wine Pairing: A medium-bodied Pinot Noir.

Dessert: A light and airy roulade cake, made with seasonal berries like strawberries, raspberries, and blueberries, is a delightful end to the meal. This berry roulade features elderflower liqueur cream, infused with the delicate floral notes of elderflower blossoms, and topped with toasted almonds for a nutty finish.

Wine Pairing: Ice Wine or Eiswein (made from grapes frozen on the vine and produces a sweet, refreshing wine).

Can’t travel to the alps this season? No worries, click here are a few recipes and parings to bring a taste of the Alps to your kitchen.

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