„Ich bin ein Genießer am Herd und auf der Piste.“ Für Zwei-Sternekoch Gerhard Wieser von der Trenkerstube im Hotel Castel zählt Alta Badia in Südtirol zu den schönsten Skigebieten überhaupt. 1968 im nahen Bruneck geboren, ist er dort schon in Kindertagen die Pisten herunter gerast. Während seiner Kochlehre in Alta Badia nutzte er jede freie Minute zum Skifahren und nahm sogar an Rennen teil. Auch heute kann man dem 49-Jährigen auf den Pisten des Dolomitengebiets begegnen, sofern er nicht gerade in der Küche des Hotel Castel in Dorf Tirol steht. Der wedelnde Sternekoch hat uns einige seiner Insidertipps für den perfekten Skitag in Alta Badia verraten.
Die ersten Schwünge am Heiligkreuz-Massiv
„Ein Skitag in Alta Badia startet für mich immer in Pedratsches – und zwar in der Konditorei meines Bruders Richard. Im ‚I Dolci Di Ricky‘ frühstücken wir zusammen, es gibt Kaffee und ofenfrische Brioches. Mit dem ersten Lift fahre ich danach hoch zum Heiligkreuz. Die Pisten sind weitläufig und ruhig, ideal zum warm werden und für Anfänger.“
Danach die Weltcup-Piste Gran Risa hinunter
„Von Heiligkreuz geht‘s nach La Villa und mit dem Lift nach Piz La Ila bis zum Moritzino, der Promi-Hütte in Alta Badia. Dort beginnt die Gran Risa, die Weltcup-Piste und meine absolute Lieblingsabfahrt im Skigebiet. Morgens ist sie schön glatt und top präpariert, oft sind nur wenige Leute unterwegs – unter anderem weil die Gran Risa eine wirklich anspruchsvolle schwarze Piste ist. Aber ich liebe es schnell und steil. Außerdem messen sich auf dieser Strecke die besten Skirennfahrer der Welt.“
Bei Lagazuoi zwischen den Felsen carven
„Von Piz La Ila fahre ich zum Piz Sorega, wo sich das kleine Hotel Las Vegas mitten auf der Piste befindet. Meistens lege ich einen kurzen Stopp für einen Tee zum Aufwärmen ein. Danach starte ich Richtung St. Kassian und hoch zum Lagazuoi, bekannt aus dem ersten Weltkrieg. Dort verläuft eine Piste direkt zwischen den Felsen bis zur Cabana Alpina. Unten angekommen, wird man mit einem Seil an Pferde gehängt und wieder zurück nach St. Kassian gezogen – ein tolles Erlebnis.“
Mittagspause in der Edelweiß-Hütte
„Zur Mittagszeit steuere ich gern das Edelweiß-Tal an und kehre in der gleichnamigen Hütte von Wirtin Maria Grazia ein. Ihr Sohn steht am Herd und begeistert mit hochwertiger, beinah schon Gourmet-Küche. Vorneweg serviert Maria Grazia einen Sekt von Arunda, höchstgelegene Sektkellerei in Südtirol. Im Anschluss gibt es Pressknödel, ein paar Schlutzkrapfen und eine Tagliata vom heimischen Rind. Begleitet wird das Menü von einem feinwürzigen Lagrein, ein ganz typischer Wein für Südtirol. Zum süßen Abschluss gönne ich mir ein paar Apfelküchlein oder einen soufflierten Kaiserschmarrn.“
Nachmittags zum Col Pradat
„So gestärkt fahre ich weiter zum Col Pradat. Dort hat man einen sehr schönen Blick zum Sellastock und zum Mittagstal, ein Dorado für Freerider. Für mich hingegen geht‘s weiter nach Kolfuschg, Corvara oder La Villa. Das ist das Schöne an Alta Badia. Wenn ich hier eine Woche Ski fahren gehe, kann ich wirklich jeden Tag auf einer anderen Piste carven – und zwar ohne Anstehen und Drängeln. Dazu kommt ein einmaliges Panorama und unser Südtiroler Bilderbuchwetter.“
Zum Ausklang in Alta Badias „In-Bar“ Toccami im Hotel Marmolada
„Den letzten Lift nehme ich wieder Richtung Piz La Ila. Denn zum Abschluss muss es immer noch einmal die Gran Risa sein. So habe ich dann einige anstrengende, aber tolle Stunden auf der Piste hinter mir. Unterwegs bin ich bei solchen Touren am liebsten mit meinem Bruder oder ein paar Freunden, die schnell und gut fahren. Mit ihnen genehmige ich mir am Abend in der loungigen Atmosphäre des Toccami, der ‚In-Bar‘ in Corvara, einen Drink und lasse den Skitag ausklingen.“
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