Austria is a country known for extraordinary skiing. Those fortunate enough to have enjoyed the famous slopes also know that the resorts are renowned for festive après ski parties. Now, there is something new in the idyllic village of St Anton, a boutique ski hotel that epitomizes luxury.
Some might consider buildingan exculsive17-room hotel right next-door to one of the biggest après ski parties in Austria, outrageous. However, with long-term vision and a commitment to the local area, The Mooser Hotel opened its doors to guests, for the first time in December 2011.
The MooserWirt is an iconic restaurant/bar located on the ski slopes of St Anton, just above the Galzig cable car and the town site. The lunchtime crowd can enjoy a menu of hearty burgers, soups and some traditional Austrian cuisine on a sunny deck. After 3pm, the party starts with six bars serving the thirsty throngs descending from the higher slopes, to hear legendary DJ Gerhard Schmiderer who has been spinning his creative Euro-dance mixes for two decades. The daily festivities go right through until 8pm with dancing, singing and lots of drinks. The MooserWirt is a 20-year success story employing 60 hardworking staff.
So why did they want to create a boutique hotel?
The idea actually started with a garage. The MooserWirt needed more storage space, they sell a lot of beer – see above. Then the owners started talking about building rental suites, and more space for themselves. As the discussion continued a dream of a small, luxury hotel evolved.
Although, the Mooser Hotel shares a common wall with the party palace, it is literally at the other extreme, with an emphasis on serenity and relaxation. The hotel has been built to stay with a traditional Austrian Alpine exterior and exquisite modern interior finishes. The windows and doors are specifically designed to keep the neighbouring noise out and maintain the quiet interior.
The elegant, finished product, the Mooser Hotel, is a tribute to the hard work of a highly collaborative team including; the owners the Scalet family, the architect Di Günther Mersich, the hotel manager Isolde Mall-Mairhofer and the MooserWirt manager Flunger Werner. It is difficult to find even the slightest flaw in this beautifully appointed property.
Guests arriving by car are directed down the same road as the partygoers heading to the MooserWirt. However, the large metal doors mark the entrance to the vehicle lift, which transports hotel guest three stories below ground to a garage complete with TV screens and piped-in music. It feels as if you are entering into a real life James Bond movie set.
The hotel is six stories high although; the simplicity of the architecture allows the structure to integrate discretely into the hillside. This small hotel offers 8 double rooms, 2 junior suites and 7 suites. The interior finishes highlight the best of Austria, with a modern combination of metal, rustic local wood, glass and stonework. On the bottom level of the hotel is the spa, which faces onto a creek, offering complete privacy to guests indulging in the pool, the saunas and steam bath, after their ski day.
Hard work on the slopes and relaxing in the beautiful spa certainly work up an appetite. Guests need to go no further than the 6th floor “Attic” restaurant where they serve a buffet breakfast and a la carte dinner. The menu is innovative yet at the same time, tethered to traditional Austrian cuisine, thanks to the creative young chefs working in the exceptionally well-appointed little kitchen. The ingredients are fresh, seasonal and where practical locally sourced. The wine list is a tribute to the best of Austria’s wines, and the exacting staff is happy to assist in selecting wines to pair with the local fare.
If you love the idea of ski-in, ski-out? This hotel is perfectly situated.
Have you ever fantasized about showering while overlooking a ski slope? Now is your chance.
How about an infinity pool and hot tub suspended over a creek bed? The spa is sublime.
Do you want music in the shower? There is an outlet for your iPod in the bathroom.
Too tired to read your book? Turn off the lights from the nightstand.
They thought of everything.
There is one problem with Das Mooser Hotel, it is difficult to leave this slice of paradise.
Book your room, as the secret will be out soon enough.
Nutmeg would like to thank the staff at Das Mooser for allowing her to use the above photos by Patrick Säly and the chefs for sharing their red cabbage soup recipe.
- 1 Medium Red Cabbage
- 2 Whole Granny Smith Apples
- 2 Medium Onions
- 2 Cloves Garlic, crushed
- 2 Cups Red Wine
- 1½ Cups Beef Broth
- ⅓ Cup Maple Syrup
- 1 Cup Orange Juice
- ½ Cup Lemon Juice
- 1 Cup Heavy Cream, optional
- Chop the onions and saute in a heavy stock pot with some olive oil for 3-5 minutes until glassy
- Add crushed garlic, salt, pepper and caraway to the pot
- Remove outer leaves of the cabbage core and chop coarsely and add to the pot
- Peel, core and chop the apples and add
- Add the liquids; wine, broth, orange juice, lemon juice and maple syrup to the pot
- Allow the ingredients to simmer until the cabbage is cooked about 20-25 minutes
- Puree the mixture until smooth in a food processor or blender
- Serve hot