You know the saying: “The Journey is the destination”.
That comes to mind when you arrive at the base station in Ehrwald, Austria, and the welcoming smiles of the staff at the newly opened Eriro Alpine Hide set the tone for what promises to be an unforgettable experience. The car park is where you leave your vehicle behind before ascending the mountain via cable car.
The journey begins the moment you step onto the gondola, leaving the bustling base station behind. As you glide silently above the treetops, the gentle rustling of the wind through the branches and the breathtaking panoramic views gradually transport you into a serene, almost otherworldly realm. Upon disembarking, a short yet scenic 300-meter walk from the mountain station brings you to the doors of the hotel.
For nearly a century, since the 1930s, this site has been home to a beloved mountain inn, cherished for its alpine charm and warm hospitality. The area behind the towering Zugspitze has long been a magnet for hiking enthusiasts, drawn by the rugged beauty and tranquility of the landscape. Today, three local friends have breathed new life into this storied location, transforming it into a modern sanctuary offering contemporary comforts. The new retreat, built on the grounds of the old Berghof, strikes a balance between sustainability and luxury, boasting nine meticulously designed suites. The architecture pays homage to the traditional farmhouses and barns of the region, with wood—seemingly untouched by modern processes—being the predominant material.
The experience is rounded off by a culinary concept heavily influenced by modern Scandinavian cuisine – the chef, David Franken, originally from Berlin, has worked in many famous restaurants and has won 4 Hauben. Now he is starting from scratch, building a culinary concept around the heritage and tradition of an ancient Alpine cuisine combined with the highest techniques, using only the finest local produce to create authentic and exciting menus, accompanied by wines from the Alpine region.
The culinary concept runs like a red line through this small hideaway, where guests come to seek solitude, the splendour of alpine nature and, of course, the authenticity of the region.
Sustainability starts in the kitchen, where no foil or plastic is used. In fact, there is zero waste. Everything has a purpose and is reused to create something new.
David uses the whole animal and makes broth from the bone, using every bit of the meat, whether of primary or secondary value.
You won’t find orange juice for breakfast, but you might find delicious sweet melons from a producer who uses the best soil to harvest sweet melons.
You will not find olive oil or regular sugar on the menu, but homemade beet sugar and all sorts of flavoured homemade salts.
David spends his free time collecting herbs, plants and mushrooms to use in his cooking. He comes from a family who hunted and lived in harmony with nature, and he draws on his vast knowledge by constantly researching local producers and building relationships to source only the best.
So what is there to do? Not much, but believe it or not, your day can be busy. It starts early in the morning with a swim in the nearby lake, followed by a personalised singing bowl massage by Andrea Memmersheim, who has travelled the world learning different therapies and treatments that she now shares with hotel guests, either when they join her for a morning meditation near the lake, or when they enjoy a body treatment using homemade oils, naturally harvested and processed at Eriro.
There is plenty of time to hike or sit on your spacious terrace looking out at the mountains, reading a book and listening to old vinyl, which you can bring from downstairs and play on the turntable in your room.
There is a spa, but I wanted to take advantage of the summer and swim in the lake or go hiking.
The luxury of this place is best described either early in the morning, when you wake up and go for a run almost by yourself, or at night, when at 5.30pm every hiker and mountain biker sets out to descend. As the sky turns deep red, the aperitivo (made with homemade elderflower) is served on the terrace and you have the mountains to yourself.
Three days at the top will give you the benefit of a reset and more than enough inspiration for your daily life. Sport, nature, authentic food prepared by hand using only the finest ingredients, a chef who tells you about his fine selection of Alpine wines and simply the sound of the bells of the many free-roaming cows and goats. What else is needed for a perfect end of summer getaway? A place not to be missed if you are looking for exclusive solitude in nature.
