By Rob Freeman, author of Snowfinder Austria
As well as hospitality and great slopes, Austria is renowned for its value and quality in mountain huts and resort restaurants. You can eat as well as, if not better than, in any ski destination in the world. Many now have Michelin-starred chefs satisfying the appetites of hungry skiers and boarders.
Famous dishes that must be tried include fabulous soups – goulasch, pumpkin, or garlic. Tiroler Gröstl, a heartwarming version of rösti is perfect at lunchtime. I can't resist tafelspitz, tender boiled beef served with creamed spinach and horseradish and sometimes called Austria's national dish, and Weiner schnitzel of course, now often made with chicken or pork as alternatives to veal.
Desserts not to miss are kaiserschmarrn, shredded pancake and fruit compote invented for the Emperor Franz Josef; topfenstrudel, made with cottage cheese; Salzburger Nockerln, a sort of meringue; and the ubiquitous apfelstrudel. If you're as hungry as a horse you might go for a germknödel, a formidable fluffy dumpling with a mix of poppy seeds and sugar, filled with spicy plum jam and melted butter on top. Cholesterol? No, you'll burn off the calories with the afternoon's skiing.
The wine list? Austria now produces some of Europe's finest, both red and white. A huge amount has been invested over the past 20 years and wine quality laws are probably the strictest in the world and most rigorously applied.
The array on offer has made Austria a genuine world wine force – from Grüner Veltliner and Riesling to Blaufränkisch and Zweigelt, you'll probably be both surprised and delighted. You'll find nothing better with which to toast the day's skiing. Unless, of course, you decide to say Pröst once more with a delicious schnapps, maybe a Williams, at the end of the meal.
Find out more about Austrian wines, and food and apres-ski in the Tirol.