Flocking To: A guide to the Austrian Alps

Insiders share their favorite après-ski spots, springtime hikes and typically Tyrolean souvenirs.

View in browser|nytimes.com January 24, 2025 T's monthly travel series, Flocking To, highlights places you might already have on your wish list, sharing tips from frequent visitors and locals alike. Sign up here to find us in your inbox once a month, along with our weekly roundup of cultural recommendations, monthly beauty guides and the latest stories from our print issues. Have a question? You can always reach us at tmagazine@nytimes.com. By Jenny Comita Compared to the designer-swathed slopes and luxury boutique-lined streets of more widely known Alpine destinations like Gstaad and St. Moritz, Austria's mountain towns are refreshingly low-key. "There are very luxurious places here," says Alice Liechtenstein, an Italian-born design curator who relocated to the east Austrian hills two decades ago, taking up residence in her husband's ancestral castle, "but it's not ritzy glitzy." Instead, Austrian resorts center on serious skiing and deeply traditional culture — which, for Austrians, are practically one and the same. "Skiing is our version of football or baseball," says New York-based sommelier, restaurateur and winemaker Aldo Sohm, who grew up outside of Innsbruck. "It's who we are." Stretching from the border with Liechtenstein (the country) in the east to the Vienna basin in the west, Austria's Alpine region covers over 20,000 square miles. Depending on which peaks they're targeting, visitors often fly into Zurich or Munich and then rent a car or take a train into the mountains (Munich to Salzburg is about a two-hour train trip). Sohm prefers to connect through Frankfurt to the Innsbruck airport, which is "small but very efficient," he says. For a ski vacation here, there's not much need for a car, notes Liechtenstein. "You walk out of your hotel and you're at the lifts," she says. Kitzbühel, about halfway between Innsbruck and Salzburg, hosts the Hahnenkamm ski race every winter. Daniel Gebhart de Koekkoek From November through March, winter sports are the main draw. Many vacationers also come to soak in the area's natural springs, which are clustered in historic spa towns like Bad Aussee. "Checking into a hotel with thermal baths, soaking and eating and going for walks is the Austrian ideal of a perfect weekend," says Liechtenstein. There are also several notable places to see art and design and explore local crafts like glassmaking and woodworking. And once the snow melts, the region is "basically paradise" for hikers and bikers, says Sohm. With so many opportunities to build up an appetite, it makes sense that food here tends toward the hearty. ("You can at least find fish now," says Liechtenstein. "That wasn't the case 20 years ago.") There are several ambitious restaurants and a local custom of notably lavish hotel breakfasts, but for Sohm as well as for the stylist Robert Rabensteiner, who grew up in an Austrian family in the South Tyrol region of Italy and considers knoedel — bread dumplings — far and away his favorite dish, it's "homey food" that appeals. "I like a restaurant that looks the same as it has forever, where it's like stepping into another time," Rabensteiner says. Perhaps the most popular places to fill up — at least during snow season — are the "huts" at the top of the slopes, where après-ski crowds wash down dumplings and kaiserschmarrn (caramelized, chopped-up pancakes served with rum-soaked raisins and sugar) with copious amounts of alcohol. "There's this very Austrian thing about having one too many drinks on the mountain and then skiing down," says Liechtenstein. "Coming from Italy, where after a ski day we go home and shower and put on makeup and high heels — even if it's snowing — I thought it was insane that everyone was dancing and flirting in their ski boots. But now I get it. You can take the last lift up, dance, have drinks and then ski down again: You just ski a little slower." Click here for a map of the locations mentioned below. The Insiders From left: Alice Liechtenstein, Robert Rabensteiner, Aldo Sohm and Bettina Steindl. Richard Pedaline Alice Liechtenstein is an Italian-born, Austria-based design curator who founded Schloss Hollenegg for Design, a residency program and exhibition space for emerging designers. Robert Rabensteiner is a fashion consultant who hails from the Austria-adjacent South Tyrol region of Italy and now splits his time between Milan and the Dolomites. Aldo Sohm is a sommelier, winemaker and author and the proprietor of Aldo Sohm Wine Bar in Manhattan. Based in Brooklyn, he was born and raised near Innsbruck, Austria. Bettina Steindl is the curator and C.E.O. of CampusVäre, a contemporary art and design center in Vorarlberg, Austria. She grew up in her family's hotel, Der Unterwirt — now run by her two sisters — in the Alpine village of Ebbs. Sleep A junior suite at the Rote Wand hotel. Daniel Gebhart de Koekkoek "The Wiesergut, in Saalbach Hinterglemm, is a family-run place, so it's down to earth but also very luxurious, with the most delicious food. At breakfast, they come around with trolleys of different kinds of cereal, porridge and muesli. They have a cheese tray with a different jam every day and then eggs, ham, bacon, salami — you name it. Almost everything is grown locally, some of it on their own farm. (Rooms from about $400 a night) "In Lech, we love to stay at the Rote Wand hotel. There's quirky décor in the rooms, with a lot of really fun visual details. They also have a very good restaurant. (Rooms from about $450 a night) "G'sund & Natur Hotel Die Wasnerin in Bad Aussee is an adults-only hotel where you can relax, do your yoga and admire the amazing views. It's not really a ski town, but there's a lot of cross-country skiing nearby." (Rooms from about $185 a night) — Alice Liechtenstein "Burg Vital is up by the slopes in Oberlech — you can almost ski right to your bed. It has an incredible restaurant and an award-winning wine list that's deep but not crazy expensive." (Rooms from about $790 a night) — Aldo Sohm The Berg Suite at the Wiesergut. Daniel Gebhart de Koekkoek "Those of us who live and grew up in the Alps adore nature and feel that it's very important to live in harmony with it. If a place is too loud and crazy, the connection to nature is lost. Hotel Alpenstern, in the Damüls Mellau ski area, is beautiful and serene, designed by a local architect and built mainly from local ash. The restaurant is my favorite place to eat in the area, with a big, sunny terrace and traditional Austrian food that has a modern touch. (Rooms from about $440 a night) "Biohotel Schwanen, near the ski area in Bregenzerwald, is run by a local family whose son spent 10 years working in the States, for Daniel Boulud in New York and at Benu in San Francisco. He's made this hotel into a really great place. The restaurant is all organic, with an excellent wine cellar." (Rooms from about $160 a night) — Bettina Steindl "The Kristiania Lech hotel is a mix of old and new, with bright colors, cool furniture and design pieces in the rooms and old-fashioned Austrian service. (Rooms from about $625 a night) "Schloss Münichau, in Kitzbühel, is a 15th-century castle full of antique furniture and historical décor. You can stay the night and live like Austrian royalty." (Rooms from about $130 a night) — Robert Rabensteiner Eat and Drink Der Wolf in Lech. Daniel Gebhart de Koekkoek "Dahoam, in the Saalbach ski area, has a tasting menu, which is not something I normally go for, but the food is so absolutely delicious that I unexpectedly managed to finish every course. You can trace everything you eat back to a local producer, and there's a spectacular view of the mountains. "Der Wolf, in Lech, is what we call a Skihütte: a casual place at the top of the mountain for lunch [the menu includes burgers, steaks and Thai curry] and après ski. This one is very different from most: The interiors are all done in pale wood and it's filled with light." — A.L. "Hus Nr. 8 is in Oberlech — the area up at the top of the mountain in Lech — and it's right in the middle of the slopes. It smells amazing from the moment you walk in. After a meal [of fondue or blood sausage, for example], you can ski all the way down. "Hallewirt, in Kitzbühel, offers traditional food with a twist. With your knödel, you might get a special sausage, or the spaetzle might be served with a less typical sauce. It's next to a small church, which is quite nice to visit afterward." — R.R. At Hallerwirt, a Johanner sausage with fried potato, cabbage, mustard and horseradish. Daniel Gebhart de Koekkoek "Das Schindler, in Innsbruck, is a small place with a bit of a scene. The food is more international than at most places. Chinese dumplings and ravioli are on the menu along with the usual schnitzel and steaks but it's casual, like almost everything in Innsbruck. "At the Weisses Rössl, in the center of Innsbruck, the schnitzel is particularly excellent, served the conventional way, with potato salad and a lemon and lingonberry jam. "Zum Wilden Mann, a little bit outside Innsbruck, has an old Tyrolean stube [a wood-clad room with a tiled stove] with dark, cedar-lined walls. Often Austrian food can be a little heavy, but that isn't the case here. "Up at 10,000 feet in Sölden, attached to the James Bond museum 007 Elements, the Ice Q is at the top of the mountain and very sleek and modern. The view is something else: You're literally above the clouds." — A.S. Shop Left: a glassblower working in the Riedel factory in Kufstein. Right: glassware for sale at Riedel. Daniel Gebhart de Koekkoek "Bad Aussee is a spa town where people come to relax, bathe in the mineral spring and hike around the beautiful lakes, but it's also known for its traditional stores — I like Ausseer Handdrucke and Susanne Spatt — that sell dirndls and lederhosen. You can also buy silks and floral-print cottons by the meter. In Austria, we use them only for dirndls, but outside of the country you could get away with making pillows or other pieces for the home." — A.L. "Riedel was founded in the 18th century but the current CEO, Max Riedel, is in his 40s and is the one who came up with the famous O series of stemless wineglasses. You can visit their factory and museum in Kufstein to see the glasses being handblown and also buy one-of-a-kind pieces made there." — B.S. Take Home Left: a spruce stool at Werkraum Bregenzerwald. Right: the Gute Nacht! crib, made out of stone pine and cork leather, at Werkraum Bregenzerwald. Daniel Gebhart de Koekkoek "Werkraum Bregenzerwald is a huge handcrafts atelier where you can see exhibits, meet the craftspeople and buy some of their work. I especially like the wooden homewares, like the beautiful slotted breadboards made from local maple." — B.S. "Rochelt, in Fritzens, is the top maker of eau de vie [brandy]. You have to make an appointment to visit the distillery. They're most famous for their apricot variety, but I love the quince because it's more typically Tyrolean." — A.S. Explore The village of Bad Gastein. Daniel Gebhart de Koekkoek "Saalbach Hinterglemm is my favorite ski area, with slopes for all levels and lots of après-ski fun. The vibe is young and sporty. In Italy, I was used to taking the lift up, skiing down, taking another lift up, skiing down again. Here, you can take the lift up and then ski for kilometers and kilometers until you're begging for a break. There's also a lot of off-piste skiing." — A.L. "The town of Bad Gastein is a great place. Walk through the village to the waterfall, which splashes right past the houses. The town is also interesting in terms of architecture. Gerhard Gastenauer designed the Congress Center, a striking example of 1970s Brutalism, topped by four geodesic domes. Unfortunately, you won't be able to go inside until it is restored. "The Damüls Mellau ski area, in Vorarlberg, typically has fantastic snow conditions. There are some easier areas for beginners, but in general the people who ski there are excellent skiers." — B.S. "Swarovski Crystal Worlds, in Wattens, about 10 miles east of Innsbruck, is one of the most popular tourist attractions in Austria now. The exhibitions are very sparkly, over-the-top and fun." — A.S. Left: a historic gondola on display in Kitzbühel. Right: skis and sun loungers on the terrace of a ski hut in Saalbach. Daniel Gebhart de Koekkoek "Kitzbühel, in the Wilder Kaiser, has since the '80s and the '90s been the ski destination for upper-crust Germans and Austrians. The Hahnenkamm, the most prestigious professional ski races, are held there every year." — R.R. "In warmer months, when I'm with my wife, who isn't an experienced hiker, we go to the village of Axamer Lizum, take the Hoadlbahn cable car up to the Hoadl plateau and hike around there, where the views of the valley are beautiful. If I'm on my own, I do the sunrise hike to Serles, which is more advanced. You have to leave Innsbruck at 3 a.m. to catch the sunrise in the summer and it's very steep and challenging but worth it. Afterward, you can take off your boots and cool off at the Kneipp, a river recreation area set up by the town. "The James Bond museum, 007 Elements, is super fascinating. It's on the summit of the Gaislachkogl Mountain in Sölden, where they filmed "Spectre" a decade ago, and the exhibits show you a lot of the secret behind-the-scenes stuff." — A.S. These interviews have been edited and condensed. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for T Magazine from The New York Times. To stop receiving T Magazine, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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GAIN Reports from January 23, 2025

The following GAIN reports were released on January 23, 2025. _______ Algeria: Grain and Feed Update Post maintains Algeria's cereal planted area and production forecast and estimates. For the coming 2025/26 crop season, satellite images highlight dryness concerns similar to the conditions experienced in recent years. Trade forecast remains elevated as the Algerian Office of Cereals (OAIC) intensifies purchases on international markets.   India: Update of A Workaround Solution on Certificate of Non-Genetically Modified and GM-Free Status for Apple Consignments This GAIN-INDIA report updates FAS New Delhi's (Post) GAIN-INDIA|IN2021-0042|India- Requirement of a Certificate of Non-Genetically Modified and GM-Free Status for Apple Consignments – A Workaround Solution. Effective March 1, 2021, the Ministry of Health and Family Welfare\Food Safety and Standards Authority of India (FSSAI) required a certificate for Non-Genetically Modified (GM) and GM-Free status for all apples, all origins being imported into the country. The certificate, as per the FSSAI notification, shall be issued by an authorized regional (i.e., state level) government authority of the exporting country in the FSSAI specified format.   Indonesia: Indonesia No Longer Plans to Impose 12 Percent VAT for Luxury Agricultural Products  This report serves as an update to FAS Jakarta's previous report outlining Indonesia's plans to impose a 12-percent value-added tax (VAT) for luxury agricultural products (please see GAIN Report ID2024-0053). This would have been a significant change, since agricultural products had not previously been subject to any VAT. Through an official press conference on December 31, 2024, President Prabowo Subianto announced a reversal which effectively means there will be no changes to VAT applications for agricultural goods, although the VAT for certain processed food products previously taxed at 11 percent will remain in place at that rate. Fresh agricultural products that were not previously subject to any VAT will remain exempt.   Indonesia: Indonesia Updates Regulations on Genetically Engineered Processed Products On November 18, 2024, the Government of Indonesia (GOI) issued Regulation No. 19/2024 on the Supervision of Genetically Engineered Food which updates the labeling requirements for genetically engineered (GE) products, and regulates microbial biotechnology, genome editing, and the food safety assessment of products with stacked genes. Specifically, the GOI plans to enforce an existing requirement for processed food products containing at least five percent GE material to be labeled accordingly. This may have little impact on U.S. GE product exports to Indonesia, currently valued at over $2.1 billion, since fresh GE products (e.g., soybeans) and those which have been refined and no longer contain GE DNA/proteins are exempt. To date, no processed food products containing five percent GE materials have been registered with the GOI, and so FAS Jakarta is not aware of any products in commerce in Indonesia that are required to be labeled in accordance with this new regulation.   Mexico: Grain and Feed Update The outlook for Mexican grain production in marketing year (MY) 2024/2025 is lower for corn, wheat, and sorghum. Prolonged drought conditions, low prices, and limited support policies are expected to drive down production. Rice production is forecast higher due to above average precipitation in rice producing areas in the Gulf states. Mexico's corn, wheat, and rice imports are estimated higher due to estimated lower-than-average production. Meanwhile, sorghum imports are forecast lower due to increased preference for corn use in the animal feed industry. Production and trade forecasts were revised based on updated planting, harvest, and trade data.   Morocco: Grain and Feed Update The Government of Morocco continues to subsidize bread wheat imports based on a fixed flat-rate premium. This measure is valid until April 30, 2025, and is intended to maintain low bread prices and encourage stock building. Post has no changes for production, supply, and demand estimates for MY 2024/2025.   Turkiye: Unscheduled Increase of Special Consumption Tax of Distilled Spirits On December 25, 2024, Türkiye unexpectedly increased the Special Consumption Tax (SCT) on distilled spirits by 12.5 percent, excluding domestically produced raki. This irregular hike, outside the usual biannual adjustments, mainly targeted imported spirits. On January 3, 2025, an automatic SCT increase of 7.56 percent was triggered by the domestic Producer Price Index (PPI) inflation, compounding the total tax increase over a two-week period to 21 percent for most imported distilled spirits, while raki saw only the 7.56 percent rise. U.S.-origin hard liquors face an additional 70 percent retaliatory tariff, further burdening U.S. exporters and Turkish consumers. High SCT rates have led to increased consumption of illegal, counterfeit alcoholic beverages, posing health risks and causing several deaths recently. Critics argue that the government uses the SCT to attempt to influence consumer behavior, though there has been little impact to alcohol consumption rates in Türkiye. For more information, or for an archive of all FAS GAIN reports, please visit gain.fas.usda.gov/. Update your subscriptions, modify your password or email address, or stop subscriptions at any time on your Subscriber Preferences Page. You will need to use your email address to log in. If you have questions or problems with the subscription service, please visit subscriberhelp.govdelivery.com. This service is provided to you at no charge by USDA Foreign Agricultural Service. This email was sent to stevenmagallanes520.nims@blogger.com using GovDelivery Communications Cloud on behalf of: USDA Foreign Agricultural Service · 1400 Independence Avenue, SW · Washington, DC 20250

Trump Revokes AI Executive Order – Buy Nvidia Now?

After weeks of volatility, did President Trump just turn Nvidia (NVDA) into a raging BUY?

Trump Revokes AI Executive Order – Buy Nvidia Now? After weeks of volatility, did President Trump just turn Nvidia (NVDA) into a raging BUY? One 50-year Wall Street insider weighs in here. The beloved chipmaker has struggled this year, facing increased competition and regulatory pressure.  But now that President Trump has revoked an executive order that aimed to regulate NVDA and its competitors, the stock may be due for a comeback. In fact, the stock rose over 1% on Trump's first trading day back in the Oval Office. Is it time to buy... Take any potential profits? Or wait to buy the next dip? The REAL answer might surprise you. It's part of a story that's bigger than President Trump... NVDA... and the entire Artificial Intelligence investing trend. For all the details, including the name and ticker of the #1 AI stock to buy instead of NVDA... Click here to learn more. Regards, Kelly Brown Senior Research, Chaikin Analytics You are receiving this e-mail because you are a subscriber to Chaikin Analytics content. To unsubscribe from special offers like this one,  click here to unsubscribe. Published by Chaikin Analytics, LLC. You're receiving this e-mail at STEVENMAGALLANES520.NIMS@BLOGGER.COM . For questions about your account or to speak with customer service, call +1 (877) 697-6783 (U.S.), 9 a.m. - 5 p.m. Eastern time or e-mail info@chaikinanalytics.com. Please note: The law prohibits us from giving personalized financial advice. © 2025 Chaikin Analytics, LLC. All rights reserved. Any reproduction, copying, or redistribution, in whole or in part, is prohibited without written permission from Chaikin Analytics, LLC. 201 King Of Prussia Rd., Suite 650, Radnor, PA 19087. www.chaikinanalytics.com.