What other hotel website has a moon calendar to help you time your stay? The northernmost wildlife park in the world is also one of its most exclusive—read: only for the happy few. With just a handful of annual stays available, this secluded lodge offers extreme privacy, nestled deep within the quiet Arctic woods of Northern Norway. Far from the ordinary, it’s a sanctuary where the untamed beauty of the Arctic meets luxurious comfort, creating an experience that is both intimate and extraordinary.
At the heart of this retreat is a unique opportunity to connect with Arctic wolves. Guided by a master animal guardian and seasoned keepers, guests are invited into the wolves’ domain for an up-close and transformative encounter. These majestic creatures, with their piercing eyes and quiet strength, offer an unparalleled window into the wild. It’s an experience that reshapes your understanding of nature and fosters a deep appreciation for the untamed.
The lodge itself features just three opulent suites, each designed for ultimate comfort and exclusivity. A private lounge with panoramic windows provides breathtaking views of the Arctic wilderness, making it a haven for reflection and connection. The safari-like rules add to the adventure—no one ventures out alone, ensuring safety while maintaining the sense of awe that defines the experience. Days are filled with exhilarating activities, including guided hikes through pristine landscapes, snowmobile rides over frozen lakes, and intimate moments spent with the wolves under expert supervision.
Guests can also learn about critical conservation efforts, gaining insight into the delicate balance of protecting these incredible animals. As night falls, the Arctic skies deliver a show like no other. In winter, the vivid colors of the Aurora Borealis light up the heavens, while in summer, the midnight sun casts an ethereal glow over the landscape. Each evening becomes a grand finale, a celebration of nature’s wonders.

Limited to just 15 all-inclusive stays per year, with a three-night minimum, this private retreat offers exclusive access to the wolves while directly supporting their care and conservation. It’s a rare and meaningful experience that allows you to disconnect from the digital world and reconnect with the raw beauty of the Arctic. Book early—this unparalleled journey into the wild fills up fast!

This exclusive Arctic stay starts at approximately €80,000 for three nights.
Get in touch for more information.
david@remoteexperiences.com

The post HOWLING IN THE WILD, AN ARCTIC WOLF EXPERIENCE first appeared on Remote Experiences.

Nestled in the heart of Norway’s Sunnfjord region, this historic farmstead offers an exclusive escape where two pristine rivers meet. Established in 1885 and lovingly preserved through five generations of the Sørli family, the estate has been transformed into a haven of luxury and authenticity by its current stewards, Steinar Sørli and Yngve Brakstad. A seamless blend of traditional Norwegian country living and refined elegance, this secluded retreat promises a bespoke experience for discerning travelers.

Surrounded by lush meadows and dramatic peaks, the farmstead provides a serene backdrop for curated activities that showcase the region’s natural beauty and cultural richness. Guests can enjoy guided kayaking on tranquil rivers, explore charming local farms, or delve into the area’s heritage with cultural excursions. For the adventurous, glacier hiking, salmon fishing, and helicopter sightseeing offer exhilarating perspectives of Sunnfjord’s breathtaking landscapes.

Inside, the estate’s interiors are a masterpiece of timeless Norwegian heritage. Each room is uniquely decorated with original heirlooms and vibrant details, creating an atmosphere of rustic sophistication. Evenings are indulgent, with freshly prepared meals highlighting the finest local ingredients and the rich flavors of the fjords.

Available for exclusive buyout only, the property features 10 elegantly designed bedrooms spread across four historic buildings arranged around a secluded courtyard. Guests can unwind in cozy lounges with fireplaces, an outdoor hot tub, sauna, or sunny yoga studio, with optional in-room massages and beauty treatments for added indulgence. Ideal for families or private gatherings (groups of up to 20), this retreat offers an intimate and private setting to reconnect, recharge, and rediscover the finer things in life.

Pricing starts at approximately €54,000 for three nights (6 guests), including all food, beverages, and activities. Secure your unforgettable escape today and immerse yourself in the spellbinding charm of the Norwegian fjords.
david@remoteexperiences.com

The post WHERE RIVERS MEET A LUXURIOUS RETREAT first appeared on Remote Experiences.

Is the fate of many unique, virtually abandoned villages in the unknown corner of Abruzzo sealed? Not if Swedish-Italian millionaire Daniele Kihlgren can help it. In 1999, a solitary motorbike trip proved to be a revelation for this modern-day idealist. By chance, he stumbled upon the almost-deserted hilltop village of Santo Stefano di Sessanio in the Gran Sasso and Monti della Laga National Park in the Apennines. He was struck speechless, not only by the outstanding beauty of the setting, but also because almost everything was untouched. “Time seemed to have stood perfectly still – no concrete buildings, no factories, no tourist infrastructure like the Swiss chalets you find in so many Abruzzese towns,” says Kihlgren. It wasn’t long before he returned to Santo Stefano – not only with his motorbike, but also with a plan to save this village from extinction. Kihlgren, in his mid-forties, has been described as a maverick, a millionaire with enormous willpower. And where there’s a will, there’s a way. Kihlgren bought a house in Santo Stefano and soon many more. Next step was signing a deal with the local authorities to leave Santo Stefano in its original condition – in other words, an embargo on building new houses and a ban on the use of concrete. In exchange, Kihlgren would spend a substantial sum, up to €4.5 million – a mix of his own and borrowed money – on breathing new life into the village and giving it a second chance. “This has nothing to do with renovation,” Kihlgren insists. “It’s about restoration – restoring honour. I had a unique opportunity to save one of the last authentic places in Italy from the grip of cement.” In 2004, five years after Kihlgren first wandered through Santo Stefano, the village was ready for its second life. Kihlgren received help from some big names, including the renowned British architect David Chipperfield, who also supports the concept of ‘conservative restoration’, or restoring while maintaining original features.The result of the first project here in Santo Stefano di Sessanio is Sextantio Albergo Diffuso. A fairly recent concept in the hotel business, an albergo diffuso is a ‘hotel’ scattered throughout a town in different houses. Guests are assimilated into the village and feel part of the community. Kihlgren’s Sextantio originally had 32 houses, but some have been sold to foreigners. Buying a completely restored house from Kihlgren costs about €1200 to €1500 (from $1470) per square metres. The rest serve as hotel rooms with a central reception area, hotel manager and staff.The rooms usually come with a kitchenette, a table and chairs, a fireplace – Spartan luxury. “We try to retain everything that refers back to village life,” says Kihlgren. “Only local materials are used, and old furniture and artefacts were sourced in the area. Modern technology, such as under-floor heating and light switches, is discreetly hidden. We also conducted research with the National Museum of Abruzzo and talked to the elderly residents of Santo Stefano to discover how people used to live and what materials they used. Even beter, after a couple of days staying here, you feel connected with the place. Probably just how Kihlgren felt the moment he decided to save a part of Italian heritage.

How to get there

Santo Stefano di Sessanio is 150 kilometres (a 1.5-hour drive) from Rome and 100 kilometres from the Adriatic coast and the city of Pescara. The best way to explore the region is by car. Sextantio Albergo Diffuso has 27 rooms dotted throughout several buildings, ranging from double rooms to suites, which are twice as large.
A Classic Room with breakfast for two starts at a bargain €160 ($196) per night in low season. While the setting is perfect, there’s definitely room for improvement on the hospitality side.

WWW.SEXTANTIO.IT/SANTO-STEFANO/

The post SAVING SANTO STEFANO DI SESSANIO first appeared on Remote Experiences.

THE VERDICT Lapland is still amazing. It is so easy to travel from any city in Europe up here but yet you feel in another world. Last time we were in Finnish Lapland around Ivalo and it was much more busy and touristy then during this second trip in Swedish Lapland. During this weeklong stay, we were practically alone in this vast and quiet area. It’s exactly this feeling of solitude you really need when traveling up North.

HOW TO GO We travelled with Xplore the North to Swedish Lapland. They offer intense and extreme expeditions to Spitsbergen and to shortbreaks in Lapland for the whole family. A midweek starts from 595 euro, without flight. We flew to Kiruna in Sweden with SAS from Brussels, making a stop-over in Stockholm. SAS is a member of Star Alliance and connects easily with other airlines flying in from the States or Asia.

WWW.XPLORETHENORTH.COM
WWW.FLYSAS.COM

WHAT TO PACK 1.Start with warm merino woollen underwear: the New Zealand brand Icebreaker is the best when it comes to the warmest and most comfortable underwear and socks that are essential for these freezing temperatures. An Icebreaker baklava, a cap that covers the entire face except the eyes, will prevent freezing cheeks and tip of the nose. 2. Perfect for these climates is the Patagonia Down Sweater, made from Primaloft, a synthetic microfiber that replaces regular down feathers. This super insulating material was made during the 1980 for the U.S. Army and is designed to be as light as a feather. 3. An absolute necessity is a vest and pants of the brand Canada Goose. This is the favourite brand of people living in these cold parts of the world. 4. Cold feet are a disaster in Arctic regions. Invest in good boots that can handle the lowest temperatures. Our favourite type is Baffin Footwear, an outdoor brand from the far north of Canada. Especially the model Impact can resist temperatures down to -100 degrees Celsius for both ladies and gentlemen.5. Buy also some hand warmers that start glowing when needed plus a headlamp with LED lighting from the brand Petzl. Petzl crampons are also useful when
walking on the ice.

WWW.ICEBREAKER.COM
WWW.PATAGONIA.COM
WWW.CANADA-GOOSE.COM
WWW.BAFFIN.COM
WWW.PETZL.COM

The post A DATE WITH A HUSKY first appeared on Remote Experiences.

On the skis in the morning, in the afternoon some serious shopping and when evening comes, relaxing with a Spritz or Hugo in a cosmopolitan bar. Why stay in a boring and artificial resort if you can be in Innsbruck, the urban ski mekka of the European Alps? Every visit to Innsbruck really should start (and end) in the 360° bar. Order one of the favourite cocktails of this region, the Italian Venetziano (aka Spritz) made with Aperol and prosecco and enjoy the view over the city surrounded by snowy mountaintops.

The name of the bar says it all: it’s a warm glass cocoon on the 7th floor of the Rathaus Galerien, a shopping and office complex in the centre, build by architect Dominique Perrault. From the bar, and the adjacent restaurant, where you can take an inexpensive lunch, you get a grip on the city. The traffic-free Old Town is right at your feet, you get a perfect idea of the mountains surrounding Innsbruck. The old city is a maze of small streets and squares, archways and stately mansions. Innsbruck also has a thing for bling bling. It is not only home to the world famous Swarovski Crystal but the symbol of the city, the Golden Roof, is a Gothic alcove from the 15th century which is completely covered in 3450 gold leaf-covered copper plates.

The old town is as Tyrolean as it can be. Shops selling classic clothing and accessories in green felt, traditional hunter outfits, thick woollen hats with Tyrolean print and of course Café Sacher, where you have to go for a Sacher coffee while being surrounded by regulars who seem to be part of the decor. Near the Old Town is the pedestrian shopping street, the Maria-Theresien-Straße, a string of shops and eateries. Architect David Chipperfield was responsible for the design of the Kaufhaus, a new shopping center which is perfect for on a cold or snowy day when you want to escape the sub-zero temperatures. It’s interesting to see how Innsbruck works together with international architects. Take for example the Congress, just outside the historic city.

The famous architect and Pritzker Prize winner Zaha Hadid designed the amorphous lit glass structures of the four ski lift stations of the Nordkettenbahn. This Nordkettenbahn is over 100 years old and connects the city with the Alpine village Hungerberg. With the Nordkettenbahn you zip in twenty minutes to 1900 meters altitude and trade the urban vibe for the absolute silence of the Alps.

The post INNSBRUCK URBAN SKIING IN TIROL first appeared on Remote Experiences.

Check into the enigmatic and historic 800 year old Jagdschloss Hotel of Count Stolberg-Stolberg and discover Kühtai, a tranquil skiing village high in the mountains of Austrian Tyrol. When Franz Joseph I, the former Austrian Emperor and husband of the captivating empress Sisi, came here to hunt deer and chamois, he had no idea that his beloved Kühtai would one day be one of the most charming ski resorts in the Alps. Nevertheless, until now Kühtai has remained a closely guarded secret.
There are no busloads of tourists, only weekend and day skiers and a sprinkling of sports lovers from Innsbruck, just half an hour away.
In the 800-year old Jagdschloss, the icon of Kühtai, you’re more likely to see Germans coming to enjoy the crystalline mountain air. “I lived in Hamburg for 15 years,” explains the hotel’s charming owner, Count Christian Stolberg-Stolberg, as he sits sunning himself on the terrace. “Now I open for five months during the winter season and spend the rest of the year in Salzburg with my family.” Count Christian sighs deeply as he studies the snowy mountains and the deep blue sky. “This place is highly therapeutic. People living in grey and rainy northern countries like Germany come here for our bright, sundrenched days and the fresh air. When I call my friends in Hamburg and they ask what the weather’s like, they’re usually shocked to hear that I’m sitting on the terrace in a T-shirt enjoying the sun along with my guests, while it’s cold and wet where they are.”
Throughout the day, the Jagdschloss terrace and lounge see a steady trickle of skiers coming and going from the pistes. Less sporty types are just as welcome: “We’re not a classic ski hotel, where the emphasis is on spending as much time as possible on the slopes followed by noisy après-ski parties,” insists the Count as he regally indicates the numerous pistes surrounding the Jagdschloss. “Besides winter sports, my guests come here to rest, to read a good book beside the fire, to meet people, and to enjoy the sunshine and the silence.”Early the next morning a small snowplough clears a path to the hotel after a particularly snowy and bitterly cold night. The driver turns out to be the 65 year-old count himself. The only indication that Count Christian is one of the last descendants of Emperor Franz Joseph I is his traditional green Tyrolean costume. For the rest, he is the upright keeper of his ancient castle and a perfect host to his loyal guests. And yet he’s only been running the place for ten years. It was his father who converted the royal residence into a lodge in the 1950s. He inherited the thirty-acre domain at birth from his mother, the granddaughter of Franz Joseph I and Elisabeth of Bavaria, aka empress Sisi.
A portrait of the world famous Sisi hangs here, but in fact she never visited the hunting lodge belonging to her husband. The long and aristocratic history of the house is tangible: the creaking floorboards, a roof that appears alive, the red and white striped Habsburg shutters and downstairs the wonderful Fürstenstube (Prince’s lounge), the heart of the house, where most people have to stoop to enter the low doorway. After a morning of skiing, guests gather here at noon for steaming bowls of hearty goulash or potato soup, traditional dishes such as Tafelspitz or the cloyingly sweet Kaiserschmarren.
For those who love winter wonderlands, the nights here are magical. The snow lies in deep drifts on the hotel’s roof and crackles from the cold, while inside a huge fire burns brightly in the hearth. Couples drink prosecco or glasses of good wine, thanks to the Count’s huge wine cellar. Friends chat in the lounge and every evening, a five-course dinner of superlative quality is served. Staying guests who prefer to choose familiar dishes like cheese fondue can order in advance. The Prince’s lounge is the most agreeable place to eat, but when it’s busy the hotel’s new wing is also used as a restaurant. A tip for those who dine and sleep here: always ask for a table in the old wing, which is loaded with charm and character.
Count Christian usually dines among his guests, at his own table beneath a painting of his grandfather. The hotel is chock-full of beautiful antiques, engraved brass dishes (the hunting trophies of bygone eras), yellowing family trees and ancestral portraits. Guests who love nostalgia are advised to choose the historic Fürsten (Prince) bedrooms in the old building, where in earlier times the most eminent guests stayed when visiting the hunting lodge. The rooms are a little on the simple side with small, modest bathrooms and mini-flat screen TVs but they are loaded with a warmth and charm that new hotels can only dream to match.
Besides indulging yourself at the Jagdschloss, you can also go up the mountain. With 40 km of pistes and an altitude of just over 2000 meters, Kühtai is a snow-guaranteed winter sports destination from December to early May. Even its official website is called Schneegarantie.at. The ski lifts climb to around 2500 metres and there are pistes from baby blue to devil black. Conveniently, all the accommodation is ski-in/ski-out because Kühtai is literally surrounded by pistes. The village centre is one large snowy street where you’ll find all the hotels, restaurants and shops. Perfect for families, less suitable for revellers who enjoy the traditional Tyrolean après-ski.
Very popular is night-time skiing on Saturday and Wednesday when the Hoch Alter lift stays open from 7.30 pm to 11pm. The well-lit ski piste wends its way high above the village before slithering down again like a snake. From this season, there is also a free bus connection between Kühtai and the resort of Hochoetz. Kühtai is also great for families because it has three ski schools that teach even the youngest ski folk. There’s also K Park, a fun park for snowboarders with rails, jumps and kickers for all levels. But Kühtai’s trump card is undoubtedly the fact that there are only 1600 hotel beds here and the equivalent lift capacity. In other words, you’re only likely to queue for lifts during the school holidays or at weekends. Outside these times, it’s peaceful and you often have pistes almost to yourself.
Those in serious need of après-ski can head for the Dorfstadl Hotel, which offers an enormous sun terrace by day and an inviting restaurant and bar by night. It’s also nice to hang out in the Zum Kaiser Maximilian mountain hut (either walk or grab a jeep taxi) and enjoy the spectacular view over Kühtai, especially when the piste is lit up at night and you’re whizzing back down along a car-free track on a horse-drawn sled. Back on the terrace of the Jagdschloss, a Dutch woman is out enjoying the sun, her only companion a huge dog, keeping lookout over the valley. The rest of the family is skiing. “I’ve been coming to this area all my life. Even my grandmother came to the Kühtai valley by horse and cart. At that time, they climbed the mountain wearing special shoes made from animal skins and talking was forbidden because of the danger of avalanche.” She laughs.
“I think Kühtai is still a closely kept secret, especially during the week, when it’s quiet and relaxed, although it is changing. See that huge, pink building? That wasn’t there a couple of years ago. Neither was the Igloo Village, where you can sleep in igloos. But for me Kühtai remains a treasure and I’ll keep returning. Besides, enjoying this fantastic Kaiserwetter on the terrace of the charming Jagdschloss, you can’t help but feel like royalty!”

THE VERDICT Kuhtai is a perfect ski station if you want to be an early bird and hit the slopes already in November and stay on them until late April. It’s a compact and friendly village with as highlight the Schlosshotel for those preferring cosiness and atmosphere over design and hipness.

THE COST A historical room in half board at the Jagdschloss starts around 155 euro per day, per person. A rather basic breakfast and a lovely five-course dinner are included.

HOW TO GO The hotel can arrange transport from and to the airport of Innsbruck, which is only a 45 minutes drive away. If you want to self-drive, then Sunny Cars offers the best prices with an all-inclusive formula, starting at 30 euro a day.

WWW.SUNNYCARS.COM

ON THE SLOPES Skiing in Kühtai and in the two ski-areas around the village will set you back  around 87 euro for three days in high season and 65 euro in low season.
From 28.11.2014 till 19.12.2014 many Kuhtai hotels including Jagdschloss Hotel offer their guests (booking a minimum of 3 nights) a day ski pass free of charge for each overnight stay. More about free skiing in Kühtai via Kuehtai.info

WWW.SCHNEEGARANTIE.AT

The post TO SKI HEAVEN AND BACK first appeared on Remote Experiences.

Picture-perfect Design: Hotel Wiesergut, Saalbach-Hinterglemm

The story: What was once a family-run guesthouse hidden in a simple building has three years ago been transformed into one of the most talked about design hotels in the Alps. Standing in front of Hotel Wiesergut it seems almost inconceivable that a 14^th century building is hidden inside the tightly modern architecture. It’s also hard to believe that the stylish owners, Martina and Sepp Kröll, were once farmers, and actually still are. Sepp still has his cows alongside the alm high up on the mountain.

This forty-something couple don’t look like archetypal Austrian peasants in their stylish outfits, a mix of Austrian tradition and contemporary fashion. A couple of years ago, Sepp thought it was about time the old family guesthouse his grandmother Gertrude started many years ago was transformed into something completely new and until now unseen in Austria.

The location: In Saalbach-Hinterlemm, two valleys come together at an altitude of 1,061 metres. In winter there is of course skiing. In the summer, this is walking and mountain biking paradise. Hotel Wiesergut lies at the foot of the Zwölfkogler lift station and ski slopes, perfect for those loving direct ski-in/ski-out access.

The Design: The Krölls commissioned Austrian architect Monika Gogl from Gogl & Partner to convert the old structure into something pure, new and surprising. What is most striking is the attention to detail: from the enormous custom-made steel door and window frames to the warm cosiness created by using lots of indirect lighting, wood and natural fabrics. Much of the furniture and lighting were tailor made for the hotel. The brief: create a real design hotel albeit one that does not feel cold but radiates organic warmth.

Sepp Kröll wanted to use only natural materials. Timeless and indestructible. Felt, linen, concrete, wood, granite, steel… The passages from one building to the next are made of metres-high insulated glass, the stainless steel swimming pool overlooks the ski slopes, and the suites on the ground floor, with their own fireplaces and hot tubs, are the kind you almost never want to leave.

For who: Hotel Wiesergut appeals to an architecture and design-minded public. However, those afraid of that all too often arrogant “design hotel” atmosphere, fear not. The service is warm and easy-going. The general mood is relaxed, from the immaculate breakfast with local cheeses, charcuterie, and freshly baked bread (by Sepp’s mother in a traditional oven) to evenings in the bar or in the old-fashioned stubbe where both innovative and more traditional dishes are served.

Via Culinaria: Sepp and his wife also own the Wieseralm restaurant and bar alongside the Reiterkogel ski slope. In a relaxed ambiance you can sample “hausmännische Kost”: pleasant homely dishes, beautifully presented.

The allure: We are a big fan of the private hot tubs on the outside terrace of the suites. They are custom-made in stainless steel and filled with natural spring water. It’s yet another fine example of the rigorous eye for detail in this design hotel, and without compromising on service or comfort.

Intergenerational delight: Haus Hirt, Badgastein

The story: Several years ago, an old spa hotel dating from 1924 was converted into one of the cosiest and most unique family hotels in the Alps. Famous names once stayed here: Thomas Mann, Lady Churchill, the Shah of Iran… nowadays it is the graceful and ever-present Evelyn Ikrath who looks after her international clientèle with unending gentilesse.

Evelyn has selected a décor boasting a mixture of retro chic and 1920s glamour with fresh modern accents. Haus Hirt is not a traditional family hotel, you know the kind that is best avoided by couples. Evelyn’s concept works: it’s a place where young families feel at home, but where other guests like young couples or even grannies can relax too. There are few family hotels in the Alps that manage to combine such a perfect sense of warmth and cosiness with a dash of eccentricity.

The location: The Gastein valley lies a few feet away from the terrace of Haus Hirt. Towering mountains encircle the tranquil, rural valley while a ski slope or winter sport resort lies behind nearly every peak. Bad Gastein is a compact town in Belle Époque style best known for its hot springs, gigantic waterfalls and numerous spa hotels. Besides boasting more than 220 kilometres of ski slopes, Gastein is famous for cross-country skiing or langlaufen and in the summer for hiking in the Hohe Tauern National Park. We loved the outing with Haus Hirt into the mountains to feed the deer. Hundreds of wild bambi, big and small, came surprisingly close to us during an almost zen-like feeding session. It took the organiser almost 20 years before these deer became less shy and acquainted to people.

The design: Haus Hirt Hotel & Aveda Spa was built in the last century as an imposing and elegant Alpine lodge. It served for many years as one of many “spa” hotels until it was assigned its present role as an intimate “privat haus” focusing more on enjoyment and relaxation. Throughout the hotel you find elements of the arts and crafts movement in symbiosis with specially commissioned modern artworks.

We love the numerous loungers and sofas everywhere, striking (art) books are scattered around, and the playfully eccentric colour schemes popping up in the décor don’t compromise the cinematic views over the Gastein valley. The 29 rooms and suites are spacious and comfortable, often with balconies looking out on the Alpine landscape. Creaky wooden floors, white as the signature colour, Tolomeo lamps…

For who: Haus Hirt is a meeting place for likeminded people with the same tastes and life philosophy. It doesn’t matter whether it’s the children or young parents who get to know each other during their stay. Even grandparents are in their element. The only risk is that after staying here, you are guaranteed to want to return. Be warned, the hotel is often fully booked in winter.

Via Culinaria: You eat well in Haus Hirt thanks to full board, but for those who want to venture out to taste or drink something local, then the Alpine restaurant Valeriehaus is a must. This mountain inn opened in 1889 and has a beautiful, sunny terrace offering views over the langlauf slopes of Sportgastein.

The allure: We love the quaint atmosphere! Everyone feels at home in Haus Hirt, especially in the evenings when the children are asleep and parents can sit in the cosy bar to enjoy a good glass of Austrian wine or a Spritz. Evelyn even consulted a DJ friend in Vienna on the choice of music played during the day and evening. Everything, down to the tiniest detail, is well thought out.

Authentic Cosiness: Bergdorf Priesteregg, Leogang

The story: Bergdorf Priesteregg is the charming concept of a couple of young ex-farmers who wanted to do something different with their exceptional piece of land at an altitude of 1,100 metres. It all began with a small, cosy restaurant in a wooden chalet. You know, the sort of mountain eatery where you enjoy steaming plates of hearty food while it’s snowing and freezing cold outside. The owners Renate and Huwi Oberlader were successful with their stubbe and quickly noticed that their (often) international clientèle also wanted to stay overnight on their mountain. On a visit to the Maldives the couple discovered the concept of compact, individual luxury bungalows. Instead of the azure blue waters, you’ll find here mesmerising views  towards the Leoganger Steinbergen mountain range.

Bergdorf Priesteregg is a fairytale mountain village with individual wooden chalets offering much more space and privacy than an ordinary hotel room. A generous, home-made and organic breakfast is brought to your chalet, served whenever you want and set up while you are still sound asleep in the next door bed room. The deep sleep comes from the Austrian pine interior, or who knows, from the apres-dinner schnapps the night before! After breakfast you can have a massage in your room or hop in the open-air baths hidden in the woods and with views over the valley. It would be a shame not to use your own private wooden sauna and steaming hot tub on your terrace! Huwi explains the couple’s concept is so successful he has almost 100% occupancy since Day 1. They’ve even developed a special iPhone app so future or returning guests can see which days of the year are still available.

The location: Leogang in the Saalfelden-Leogang region is a quiet, unspoilt village surrounded by lots of skiing and mountaineering possibilities. The hotel offers a free shuttle to the local ski station where you can store ski equipment for free in a locked room and dry your ski boots.

The design: Bergdorf Priesteregg looks like a small and quiet Alpine hamlet. The luxurious chalets surround a central point with a pond, benches and sheepskin loungers. Once a week, bread is baked in the special outdoor oven and given as a present to the guests. The Dorpf has a total of 16 chalets, some with two rooms, others more luxurious such as the Luis Trenker and Willy Bogner chalets, with own heated swimming pool.

For who: If you’re fed up with regular hotels, this is the ideal place. You have more privacy and space, and you get the feeling that you are living in your own luxury chalet on a mountain, without sacrificing on that good old fashion Austrian hospitality. It’s clear: Couples like coming here, but families love the larger chalets too.

Via Culinaria: Go for high altitude eating on a sun-drenched terrace, at a height of 2,300 metres in the Alte Schmiede. In this restaurant you’ll find Austrian classics plus lots of local produce on the menu.

The allure: We fell in love with the intimacy and tranquillity of the chalets. You can hide away from the world but still have the option to walk for 10 minutes (or hop on the golf cart) down the mountain in the evening to enjoy dinner in one of Priesteregg’s vibrant and cosy restaurants. There is the old and Stube-like Huwi’s Alm or the newer and more airy Restaurant Brugg with a fabulous terrace towards the valley.

GOOD TO KNOW

HOTEL WIESERGUT From 230 euro per night for a double room. Hotel Wiesergut is a two-hour drive from Salzburg.

WWW.DESIGNHOTELS.COM/WIESERGUT
WWW.SAALBACH.COM

HAUSHIRT One-week full board from 912 euro per adult, including the Haus Hirt-XL service. This comprises an extremely generous breakfast buffet (Austrian-style), a light lunch with plenty of salads, soup, a hot dish and even a fruit mash for the youngest guests (until 17:00), a gourmet dinner for the adults or an early “kids dinner” for the children, a welcome cocktail, a weekly programme of activities, access to the swimming pool, sauna and steam bath, Kneipp hydrotherapy…

WWW.HAUS-HIRT.COM
WWW.GASTEINERTAL.COM/VALERIEHAUS/
WWW.GASTEIN.COM/EN

THE COST OF PRIESTEREGG From 193 euro per person, per night including breakfast. The price includes extras such as the BMW ski shuttle, mountain bikes, felt slippers, daily supply of wood for the open fire in your bedroom… Children under 6 stay free.

WWW.PRIESTEREGG.AT
WWW.ALTESCHMIEDE-LEOGANG.COM
WWW.SAALFELDEN-LEOGANG.COM

HOW TO GET TO SALZBURGERLAND – AUSTRIA To get there, take a direct flight to Vienna with a wide range of international airlines. This is great especially when you want to combine a city visit with the pure air of the Salzburgerland mountains. Our favourite hotel in the city is the Kempinski Palais Hansen, starting from 255 euro a night. We loved the elegant rooms and the voluptuous breakfast. 
Once in Vienna, there are several options to get to Salzburgerland  :
Or hop on a train from Vienna to Badgastein, it will take around 4,5 hours.
Or take a domestic flight from Vienna to Salzburg with Austrian Airlines (Star Alliance member) and then rent a car or take a train to for example Badgastein. The flight itself takes 50 minutes and driving from Salzburg to Badgastein is less than an hour, same for hopping on a train. Renting a car from Salzburg or Vienna, completely all-inclusive, will cost 282 euro a week with Sunny Cars.

WWW.SUNNYCARS.COM

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Slow Food is above all linked with its charismatic founder, Carlo Petrini, but from the very beginning, Vito Puglia equally pulled his weight. Twenty years on, this true pioneer doesn’t reside in a busy head office in northern Italy, but under an olive tree at his exceptional restaurant Perbacco in southern Italy. Only ‘noses’ and insiders know where it is. This restaurant is the playground of Vito Puglia, born and raised in Cilento, a little known region of southern Italy. Vito grew up to become one of the first pioneers and founders of the Slow Food movement. However, Vito is no marketing lad or savvy businessman. On the contrary, despite Slow Food being one of the most important culinary movements of all time, Vito prefers to stay small and keep a low profile. After all, Slow Food is all about going back to basics, back to the essence, with respect for local produce and the environment. Perbacco is not a conventional eating establishment of which there are so many. Foodie snobs who expect to find trained sommeliers and white tablecloths are better off staying away. Perbacco, as a tribute to Bacchus, is something special. A few tables scattered beneath centuries-old olive trees overlooking green hillsides and beyond the shimmering Adriatic Sea. This unknown corner of southern Italy seems to bathe in an impressive light cast over the surface of the sea, the olive trees and the historic villages where time seems to stand still. Which is why Vito has not built an ordinary restaurant here with four walls and a roof. His guests sit outside, under ancient olive trees, or in bad weather, in a kind of covered, furnished barn. Vito makes the view of the Adriatic Sea the protagonist in his decor. In a modest house beside the terrace you find the bar and Vito’s office.

For 23 years Vito has pursued his mission to preserve unadulterated tastes and products in his own restaurant. In combination with a club for Epicurean friends, Perbacco was first a wine bar serving food, then a small tavern where in the 1990s live music was played late into the night and today it is one of the finest restaurants in the region. Vito leads the restaurant with his team of two chefs, Ramon and his wife Cristina, who lovingly translate Vito’s culinary philosophies. The main ingredients on Perbacco’s menu mostly come from Cilento, which forms part of the Campania region, and are always seasonal. The local anchovy is a big favourite and the fish is served here in numerous variations.

Thanks to Slow Food, the alici di Menaica stands on the list of protected products, and a presidium has been set up to ensure this delicacy does not disappear. These small fish are still caught here in the old-fashioned and traditional way. In the past, this technique was used across the whole Mediterranean while now it is only along the Cilentan coast that fishing continues in this small-scale manner. Local fishermen go out in their boats at night to catch the anchovies with nets. Only the larger fish are caught in the nets while the smaller ones escape to continue growing. The fishermen immediately discard the head and viscera of the anchovies and store them in wooden crates, without refrigeration or ice. On arrival back at port, the fish are immediately washed with seawater and then layered with salt in terracotta pots for at least three months. Menaica anchovies are recognizable by their pale pink colour and intense, delicate flavour. They are the perfect accompaniment for many of the fresh pasta dishes on the Perbacco menu. Go for the vermicelli Marina Campagna with wild fennel, sweet little pepperoni verdi, mini tomatoes and of course anchovies. Vermicelli is typical in these parts and often served with wild fennel. The beauty of this dish is that there is no heavy sauce involved. The pasta is pure and remains light. The taste of the fennel and the alici dominate, while the sweet peppers and tomatoes remind you it’s still summer in Cilento.

The post DINING WITH MISTER SLOW FOOD first appeared on Remote Experiences.

The matriarch of the kitchen
The huge, heavy wooden door swings open and Leda, our Cesarina for tonight, is standing in the hallway with a bright smile. She’s a frail appearance with a sleek bobcat hairstyle and of course the obligatory white apron tied around her waist. Her dining room is already set: lace linen, fine crockery, silver cutlery, crystal glasses, ..  Next door there’s the kitchen where Leda is the Cesarina, the matriarch, the empress. Her husband stays wise fully away. Leda’s ricotta cheese ravioli appetizer has cheese from the nearby village of Campo di Giove. These handmade ravioli are lovely delicate squares bathing in a bright red sauce sprinkled with pecorino and finished with basil. Next is the secondi, a delicate lamb simmered for hours in a egg and lemon sauce. A local recipe, what else. Leda, just like all other Cesarine of the Home Food network, cooks only with local products. Just like their mothers and grandmothers did. Food exotism is banned in their kitchen. According to the founder of Home Food, Italian mothers often know more than chefs. The roots, the origins of the Italian cuisine can be found in the family, in the kitchen and in the pots of la mamma.

The Verdict
A Home Food lunch or dinner, can be very easily booked via the website. First, you have to register for free and then you receive a confirmation of membership. You choose location, date and time and check whether your Cesarina is available or not. Payment is via PayPal. Easy. Home Food will immediately send you a confirmation with all details like address and telephone number of the Cesarina. There are Cesarine all over Italy, from the North to the South with a concentration in the cities. The cost for an evening Home Food is about 40 euros per person, wine included. A steal!

WWW.HOMEFOOD.IT

The post HOME IS WHERE THE ITALIAN MAMMA IS first appeared on Remote Experiences.

I know, it’s winter and it’s cold but can I still entice you with a stripe of Mediterranean blue and this amazing, new hotel in Greece….? We were here when it just opened and had the opportunity to spend some time here to shoot and experience this new Aman hotel. After two years of building, Amanzo’e opened in August 2012 on a huge plot of land along the eastern coast of the Peloponnese. It is near the coastal town of Porto Heli and only a boat ride away from the jet set islands of Spetses and Hydra. When in 2006 Adrian Zecha was taken to this spot, the hilltop of Aghios Panteleimonas, he said, “This is an Aman site.” It took Aman Resorts and their partner/investor several years to buy more than 50 plots of land from different owners needed to make Amanzo’e possible. Not only pieces of farmland on the hillside but also a plot of land near the sea, in the bay of Korakia, where the Aman Beach Club is situated.

It’s an ambitious project, costing over 100 million euro, with 38 guest pavilions and a dozen of villas that will be sold in the near future. Once again, Aman Resorts turned to Ed Tuttle, the renowned American architect, who has already designed several other Aman Resorts. Tuttle studied the site for two years and came up with a very striking and rather dramatic concept. A resort with the looks of an ancient Greek village, with a grandiose temple-like décor, high ceilings with giant pillars, colonnades and lots of marble and local stone. All this interpreted in a contemporary, clean style with modern furniture and accents. It’s like a smaller, 21st century version of the Acropolis. All the rooms have a courtyard entrance and a large living area opening onto a secluded private pool and pergola-shaded terrace. Glass doors slide away into recesses for comfortable indoor-outdoor living and the contemporary, custom-built furniture is locally made. The six-meter long cool pool is made of dark green marble and there is enough space on the terrace to throw a small garden party.

A 20-minutes drive along winding roads you will find Korakia Bay where a handful of elegant yachts and sailboats are bobbing in a tranquil sea. It’s here that you will the beach club of Amanzo’e. The eye-catcher in this bay is without a doubt the Wally One powerboat, the only prototype in the world. This 740 hp (with a 90km/h topspeed) is a dream come true for every boat lover in search of sophisticated sailing. You can charter it for the day and make boat trips to Spetses and Hydra, explore the bays and secluded beaches along the coast or even take a romantic sunset cruise.Lots of glamorous yachts anchor in the Korakia bay so that guests can come and eat lunch next to the huge swimming pool. Freshly grilled octopus, locally caught shrimps from the nearby fishing village of Kilada, heavenly grilled bread topped with local herbs…The Amanzo’e menu lists all the local producers by name and where they are located. This local food approach, quite new for the Aman Resorts group, is thanks to executive chef Rick Gonzalez and his Greek sous-chef Ilias Doulamis. “We have worked very hard to present a menu with very local products,” explains chef Gonzalez. “For months we looked for producers close to the hotel who can supply us with the best products. We believe that the local community and small businesses and farmers should also benefit from a big project like Amanzo’e.” To show what they mean, Gonzalez and Doulamis take us to the farm of Pascale, who is in charge of supplying Amanzo’e with the best eggs you have ever tasted. Pascale has a farm of 400 chickens in the hamlet of Arki. He gets the special seeds for his grass from New Zealand. “Only the best for my chickens!” says Pascale who lived for more than 18 years in New York but came back to Greece because he missed the sun. Now he sells eggs, lots of eggs to Amanzo’e where Gonzalez and Doulamis turn them into the most fantastic breakfasts, served with local greens and beans. When Pascale has too many eggs, he makes pasta. “We should create some new dishes together,” he suggests to the two Amanzo’e chefs. “Why not? Come over to our kitchen and let’s see what we can make together!” says chef Doulamis. After the chicken farm, the two chefs take us to their fish supplier in Kilada and to Ermionis, the beekeeper next-door to the resort. All these small producers seem quite happy with their new client. It is encouraging to see that the smile of Pascale, the charismatic egg supplier, is as wide as the smile on the face of the well-heeled, foreign guest of Amanzo’e when he is having his 100% Greek and perfectly poached egg for breakfast. They might live totally different lives, but it’s here under the Greek sun that they are both happy and content.

HOW TO GET THERE

From Athens, it is a 2,5 hour drive to the area around Amanzo’e. The road until Corinthia is a fast and newly built tollway. The drive from Corinthia to Porto Heli is beautiful, passing through coastal villages and the interior of the region. Do not be afraid to drive in this part of Greece. It is only in big cities that you may encounter more southern-style driving habits. A weeklong car rental with Sunny Cars, all taxes and all extras included, starts from 142,00 EUR per week.(289,00 for a convertible)
Amanzo’e is open until January and reopens again in April 2013.
The best periods to visit Greece are in spring and autumn when the temperatures are lower and the Saronic islands are quieter.
Room rates at Amanzo’e start around 825 EUR per night for a double room, plus 7% tax.
Take advantage now from the Amanzo’e Spa Retreat offer ;
You stay for three nights or more at Amanzo’e from 1 October through 23 December 2012 and you will enjoy:
• Complimentary breakfast
• One 60-minute massage per person per day
• Daily 60-minute yoga or Pilates group class
• Daily group stretching class
• Olive harvest excursion
Rates starting at 825 euro a night for this package.

WWW.AMANRESORTS.COM
WWW.SUNNYCARS.COM

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Terra firma

We visited two of the most famous trabocchi / seafood restaurants. Trabocco Punto Cavalluccio and Trabocco Pesce Palombo near the village of Rocca San Giovanni. While Trabocco Punto Cavalluccio had the best al fresco seating, Trabocco Pesce Palombo clearly stands out for the beautiful and tasty food. Bruno, the owner of Trabocco Pesce Palombo, and his family owned different trabocchi for more than a century. His wife Giluiana is mostly found with some other bella donnas in the kitchen. Reservations are required because full is full. Almost all trabocco work with a fixed menu where wine, water and coffee are included. You pay around 50 euros for an overdose of delicacies from the sea with free-flow local wine. First a parade of anti pasti, calamari, grilled small fish and octopus. Then comes the pasta with fish or shellfish. As a main you will be served a rich seafood soup that has to be eaten with lots of bread. Eating on a trabocchi is a must-do for any seafood aficionado. After another bottle of delightful pecorino wine, you might start to feel even a bit philosophical. Trabocchi are extensions of the land into the sea. No unstable water where you feel the waves, but terra firma, deeply connected with the sea.

HOW TO GO

Fly to Pescara, a half an hour drive from the Trabocchi coast or fly to Rome, which is 2 hours driving from the Adriatic Coast of Abruzzo.
In collaboration with Slow Food Abruzzo an annual event is organized to put the trabocchi in the spotlight. A fantastic opportunity to try local food from Abruzzo like wines, cheeses, olive oil to everything from the sea. There are laboratorio del gusto, workshops, cultural visits in the cities, …

 The trabocchi restaurants are only open during the summer months, the first restaurants open around late May and remain open until around the end of September.

WWW.CALALENTA.COM
WWW.TRABOCCOPESCEPALOMBO.IT
WWW.TRABOCCOPUNTACAVALLUCCIO.IT

WHERE TO STAY

Rifugiomare is the perfect guesthouse on a stone’s throw from the trabocchi, in San Rocco Giovanni – Abruzzo.
A double room with great breakfast (ask for the classetouriste version) from 90 euros per night.

WWW.RIFUGIOMARE.IT

The post DINING PIEDS DANS L’EAU ALONG THE TRABOCCHI COAST first appeared on Remote Experiences.

What is the cost?

ESPA massages start from £95.
2 hours ESPA time starts from £210.
Staying at the Corintha Hotel starts around £400 a night.

WWW.ESPALIFEATCORINTHIA.COM 
WWW.CORINTHIA.COM

The post FIT FOR THE OLYMPICS first appeared on Remote Experiences.

First a snow storm, then a dinner from heaven.

Magnus burns the fresh Junipher branches to cook the voluptuous and over-sized scallops from the nearby Norwegian island Hitra. They are cooked in their shell, in their own juice. Very pure served on a bed of juniper branches, decorated with a few glowing pieces of charcoal from a berch tree. “Eat the scallops with your hands and drink the cloudy liquid from the shell.” Suggests Nilsson when he presents the dish during evening dinner. In an old barn, on the hayloft, there are 5 wooden tables with 12 guests, waiting for Nilsson’s 14 creations. Some of the guests came from afar to be here this evening. They braved perhaps half a snowstorm, icy roads, crossing reindeer and pitch black winding roads through dark pine forests just to be shown that even in the middle of winter, one can eat nearly 100% local. Local and interesting, that is. The interesting thing is that there is nothing foreign about what Nilsson is doing here. “The techniques to preserve we use: aging, fermenting, salting, smoking, drying, pickle … these are methods that are used in Sweden for centuries.“ Magnus has been running the kitchen of Faviken since 4 years after working for years in Stockholm and Paris in kitchens of Michelin-starred restaurants such as L’Astrance and L’Arpège.

Secrets in the Hobbit hole

Magnus has no stars because Michelin doesn’t hand out stars outside of Stockholm but this doesn’t bother him. For Magnus it’s all about the product and the foraging. Alhough looking and growing your own food sounds maybe more romantic than it really is. In summer, the menus in the winter are already discussed. In the vegetable garden next to the restaurant every year 3000 of veggies are grown. “Take for example the red beets on the menu tonight. It is a special local variant which remains very small and grows a hundred days. A deep red color, bursting with flavor and very important, they are perfect to keep them so that we in the winter use.” Nilsson serves them blackened, thanks to the huge grill in the middle of his kitchen . Even the meat that Magnus serve is not just any meat. We grow more than 200 chickens per year, here on the farm. “explains Magnus. Fascinated by the beef we tried yesterday, we ask for the secret of the intense flavor. Nilsson’s eyes start to twinkle. “The most important thing in our kitchen is to follow the production. Ditto for meat. Only 1 out of the 100 SLC (Swedish Lowland Cattle) are good for our restaurant. The farmer calls us when he thinks there’s an animal that is suitable for the restaurant. Then we go and look and if we are agree, we start with the fattening of cows with only hay and grass. The animal is then slaughtered by a butcher and then we ripen the meat for 1 month. The good pieces of meat are then treated with kidney fat and then there is another aging period, depending on the size of the animal, sometimes up to 9 months. The intense flavor are of the amino acids in the meat. Pure nature. “Laughs Nilsson. Is that the secret of his kitchen? “Yes, real food. Real and pure food. Nothing more. ” Most products are hidden deep in Magnus’s root cellar. A Hobbit hole, almost completely snowed in, with a kind of lock system so that the extremely cold air from outside can not reach the stores. Inside there are shelves full of jars imposed delicacies and tuber veggies with huge sprouts. Even a moldy cabbage is waiting until it is a point to serve. Nilsson loves to experiment and has a thing for alchemy. Not in an El Bulli kind of way, but in a naturalist kind of way, without complicated machines or techniques. He used to want to be a marine biologist as a child. Maybe it’s a good thing his guests doesn’t get to see this hole from professor Nilsson. In the end it’s what comes on the plate that counts, even in the icy Wilderniss of North-Sweden, froozen in time.

How to get there

Dinner at Faviken costs about 140 euros per person and ditto for a wine selection. Staying with two costs about 225 euros, breakfast for two included. The restaurant is only open evenings from Wednesday to Saturday.

In order  to travel to Faviken, you fly in less than an hour from Stockholm to Ostersund from 120 euros, taxes included.
WWW.FLYSAS.COM

From Ostersund airport is approximately one hour to Faviken, about half an hour’s drive from the ski resort Åre. We recommend to rent a car so you can discover the stunning region of Jamtland. Sunny Cars has a solid range of rental cars during the winter months with all the extras included in the rent. From 299 euros, all inclusive rent.
WWW.SUNNYCARS.COM

The post PRESERVING THE ROOTS AT FAVIKEN first appeared on Remote Experiences.

Room 606 at the Radisson Blu Royal Hotel does come with a price tag: DKK 4900 (650 euro) per night, based upon two sharing, and includes breakfast.

WWW.RADISSONBLU.COM/ROYALHOTEL-COPENHAGEN

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