Where does the weather come from? – Educational information from the Brandnertal

A day that dawns with a view of the peaks shimmering in the dawn cannot be a bad day. I am absolutely convinced of that. And that’s exactly how my day starts at the Hotel Sarotla in Brand near Bludenz. Only about 30 kilometres as the crow flies separates us from the Swiss border and from Zurich you can reach the Brandnertal in the south of Vorarlberg by public transport in a good 2.5 hours. From Bludenz, the valley climbs over the Bürsenberg to Brand at an altitude of over 1,000 metres. The head of the valley – the sight of which wakes me up this morning – forms the Schesaplana and the Lünersee. This is where the Walserweg leads and connects Brand with the Swiss village of St. Antönien im Prättigau. But I’ll save the historic alpine crossing for another time. Today I want to get to know the enjoyable and instructive facets of the Brandnertal.

Hiking knowledge

Last summer, the Brandnertal opened the newly designed Nature Jumps Trail. The approximately 4-kilometre-long hiking trail connects the mountain station of the Panoramabahn with the mountain station of the Dorfbahn and can be reached from Brand in just a few minutes. A tip right from the start, if you are here on a Sunday, start the hike straight away with a culinary rest. At the mountain station of the Panoramabahn, the Frööd restaurant tempts you with a delicious mountain breakfast including a panoramic view of the Schesaplana. A portion of Vorarlberger Riebel should also be on the plate.

The Nature Jumps Trail was implemented in cooperation with the Inatura Dornbirn adventure museum and various partners from tourism, agriculture and natural sciences. On the 4 kilometres, various phenomena of the mountain world are taken up, explained and made tangible. Each station is linked to a question. For example, they ask what trees do or how the stones get up the mountain.

First and foremost, the interactive hiking trail is aimed at families. But even adults can refresh their knowledge here and learn surprising facts. For example, do you know all the animal tracks? No? Well, then the tracking puzzle is just right for you. My favorite, on the other hand, is the station dedicated to natural hazards. In a simple yet impressive way, it shows how a protection forest can contain the devastating effects of an avalanche.

Whether big or small, it’s four entertaining kilometres.

Awakening the senses while walking barefoot

The second stop for refreshments on the Nature Jumps Trail is on Alpe Parpfienz. The barefoot path also passes here – an approximately 2-kilometre-long circular path that begins a few minutes above the mountain station of the Dorfbahn. My feet definitely don’t get enough of the pleasure of feeling the ground in all its natural facets. I have to bite my teeth in the cool trickle of the mountain stream for the first few meters in order not to jump out again because of the cold. Afterwards I feel really refreshed inside. The next overcoming comes at the high moor. Almost knee-deep we sink into the mud. On the second stage of the trail, my feet have the opportunity to feel different surfaces such as pine cones (I don’t have the calluses for that), forest floor (more pleasant) and tree trunk discs (also pleasant). An experience that awakens the senses.

Five chefs – a culinary experience

Not only were regional partners involved in the implementation of the Nature Jumps Trail, but the Brandnertal is also innovative in terms of the culinary component. In the autumn of 2011, five creative chefs joined forces for the first time and launched the Brandnertal culinary experience. Currently, the group consists of Boban Jovic from Hotel Sarotla, Martin Wieland from Alpensteakhaus, Miladin Panic from Restaurant Brandner Hof, Miguel Angel Domingo Jabonero from Restaurant DOS and Ulli Maurer from Hotel Dunza. One of the chefs is the host and is responsible for the main course. The other four cook in the same kitchen in a menu consisting of five courses. The rule is that regional and seasonal products are interpreted in a modern way.

This evening we are guests of Martin Wieland at the Alpensteakhaus and we can’t get out of our amazement. What is conjured up on our plates here – fantastic. We start the culinary evening with a dumpling carpaccio followed by wine foam and trout dumplings. The following stuffed “forest hennel” with morels, created by Miguel from the DOS restaurant, is one of the highlights. He joined the troupe this year. As a main course, we are served a BBQ of grass-fed beef and the enjoyment experience is rounded off with “everything from the apricot”. I’m stuffed and excited!

A great event that was very well received by the local population but also by the guests. If your stomach is growling, you should make a note of the following date. The next culinary event will take place on 22 September 2015 under the motto “Ulli’s Alpine Dinner”. The cost of the five-course gourmet menu is 59 euros including wine accompaniment.

Last but not least, there’s the Brandnertaler Jöh effect. We stopped by the legendary husky Tony in his husky camp. I fell head over heels in love with the two young sweet puppies (unfortunately they are already taken). And since I’m a total dog lover anyway, Tony didn’t have to convince me for long. I’m going snowshoeing with the huskies next winter. It’s going to be fun!

My visit to the Brandnertal took place as part of the atb_experience, which I visited at the invitation of Austria Tourism. Thank you very much for this! – As always, my readers can be sure that I always represent my views and enthusiasm.