St Anton’s reputation for après-ski revelling has earned the Tyrolean town notoriety as a place to kick off your ski boots and party. But with a clutch of sleek, upmarket hotels and chalets opening on and around its slopes, this chocolate box resort is fast reinventing itself as a sophisticated place to ski and be seen.
The flight into Innsbruck (the closest airport to St Anton) isn’t for the faint hearted. With towering, snow-laden mountains on either side, it’s a beautiful but nail-biting descent into a narrow and windy valley. Nevertheless, just an hour after landing we were at the slopes (280km of them to be precise). The pistes are perfect for both beginners and pros to hone their skills and St Anton’s centre still has a traditional Austrian feel with pretty wooden chalets, bars, restaurants and shops lining the main street.
Just off blue piste number one, four-star The Mooser Hotel is the result of a three-year build, €12million and impeccable attention to detail. The hotel subtly blends the owner’s 300-year-old family farmhouse with a modern glass frontage and traditional stonework. It’s a cool, calm, modern space perched right on the piste. And although it neighbours the raucous MooserWirt bar, soundproofing and superb design have created a true sanctuary.
Of the 17 rooms, mine was a chic double with its own garden complete with Fatboy (oversized beanbag) – the perfect place to soak up some winter rays. Inside, Moroso leather armchairs and Foscarini lighting add a splash of designer to the minimalist decor.
Why it’s hot
St Anton is where world-class skiing meets after-dark partying in the Alps. But with its upmarket reputation snowballing, the town is quickly developing a sophisticated edge. Nowhere is this more obvious than in the Mooser’s basement where you’ll find the jewel in the hotel’s crown: the spa. After a tough day cruising the pistes, followed by an après-ski glühwein and some strudel, I topped it off with a dip in the outdoor infinity pool. Kicking back in the 32°C water with fat snowflakes falling in your hair is quite simply divine.
Eating and drinking
In the attic of the original farmhouse, The Mooser’s restaurant is a heavenly place to dine. And with its floor-to-ceiling panoramic window it’s the perfect spot to people-watch as the clientele of the MooserWirt bar, fuelled by Jägermeister and singing Euro-pop, attempt to ski back to the village. Whet your appetite with the ox carpaccio, then indulge in a superfood smorgasbord of venison with blueberries and mushroom roulade. I topped it off with a silky gingerbread mousse. A 10-minute taxi ride downtown is the sleek, sophisticated Murrmel bar where drinkers prefer a heisse witwe, or ‘hot widow’ (a plum liqueur and cream cocktail) to warm beer. Anton cafe and bar, at the bottom of the Galzig slope, is another lovely spot. By day the cafe serves nibbles like truffle fries, come dusk they go traditional with cheese fondue, Weiner schnitzel (veal steak) and spaetzle (millet pasta).
Photo opportunity
As the sun sets, and the temperature descends, stepping outside onto the restaurant balcony and into the crisp Alpine air will reinvigorate even the tiredest of bodies. The twinkling lights of the town and the majestic peaks of the Tyrol create a romantic picture postcard right before your eyes.
Kaluma Ski (kalumatravel.co.uk) offers one night, bed and breakfast at The Mooser Hotel from £130 per person per room (based on two sharing)*
- Seven nights ’ half-board including BA flights from Gatwick , transfers and the Kaluma concierge service costs £1,260
