01/2009 Höhenluft

Winter 2009/10 / € 5,–

WHITE LOUNGE

Discover the Igloo Hotel on Mount Ahorn

www.mayrhofen.at

Thomas “Beckna“ Eberharter

Food from yesteryear

Mayrhofen’s No. 1 free rider in the wordrap

Delicious Schodablattlang to make out at home

Contents

Editorial

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Arctic adventure We interview Günther Brunner, the mastermind behind the White Lounge.

12 Right in the middle of it 159 kilometres of piste, countless rest stops: high time in Mayrhofen.

14 Food from yesteryear

Editorial

Farmer’s wife Kathrin Fankhauser tells us about the secrets of Zillertal cuisine.

Dear reader,

16 A special story

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Pictures: Cover: Paul Sürth/Mayrhofen; privat, Ä photofiles – böhmi, Mayrhofner Bergbahnen, Mayrhofen, Snowbombing

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Strasser Häusl – home of the “Lerchen aus dem Zillertal” (larks from Zillertal).

18 The power of wood We visit Mayrhofen’s only wood turning master.

20 A steep affair Harakiri challenge – how is Austria’s steepest ski slope prepared?

22 Snowbombing – very british Spring snow fun and urban club sound in rustic wooden cabins.

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26 Auffn & ochn Skiline is not something for those who like to sit in a cabin all day long, but rather for those who like to collect altitude metres!

28 Fresh air fanatic Thomas “Beckna” Eberharter, Mayrhofen’s No. 1 free rider in the wordrap.

30 The Bavarian hits the shops Journalist Georg Weindl takes a stroll along the Mayrhofen Hauptstraße.

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32 Head into nature Preview for summer 2010: In biking Mecca with countless opportunities.

we are delighted to be able to provide you with the new magazine for the Mayrhofen/ Hippach holiday region. Twice a year we would like to give you an insight into life in our village. An insight into our tradition, our cuisine, our lifestyle in one of the most picturesque parts of the Alps. You will get to know people such as our master wood turner Walter Buchberger who is the last person to practice this craft in Zillertal. In an interview, Günther Brunner gives you an insight into the White Lounge, the igloo village on the Ahorn.

And you’ll also get to know the farmer’s wife Kathrin Fankhauser, as well as learning how to make Schodablattlang, a traditional dish from the rich Zillertal cuisine.For us, HÖHENLUFT is an expression of how much we value you, our guest. In this sense we hope to be able to welcome you to Mayrhofen again soon and hope that you enjoy the read!

Andreas Hundsbichler, Chairman of the Mayrhofen/ Hippach tourism board

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Facts about Mayrhofen

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Pictures: Mayrhofen, Paul Sürth/Mayrhofen, Mayrhofner Bergbahnen, Wängl Tängl 09/Alex Papis

2009/2010 Winter Season: 28/11/2009 – 11/04/2010 Number of lifts

Difference in altitude

53 – of which: 16 T-bars, 18 chairlifts, 6 cable cars, 2 aerial tramways and 11 conveyors

630 m to 2500 m

Pistes available, in km 159 km – of which: 45 km blue pistes, 94 km red pistes, 20 km black pistes

Longest piste in the ski region Ahorn valley run, 5.5 km long

Most difficult ski slope Harakiri with 78% downward slope

Piste kilometres covered in snow 120 km

Austria’s largest cable car Ahornbahn – Transports 160 people to the Ahornplateau 2000 m above sea level in just 6½ minutes (difference in altitude: 1300 m)

Child-friendly 8-person chairlift on Mount Ahorn The safety bars open and close automatically, the distance between the safety bar and the seat are designed such that children cannot slide under the safety bar. The seat is also tipped back more than on standard chairlifts.

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Highlights of the Mayrhofner Bergbahnen White Lounge with Igloo Hotel and Igloo Bar on Mount Ahorn Vans Penken Park Harakiri – the steepest slope in Austria Timed circuits Speed stretches with speed measurements

Fotos: xxx

www.mayrhofner-bergbahnen.com

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Arctic adventure Mayrhofen winter fans know exactly where to go to relax, socialise and spend an unforgettable evening in a chilled environment – to the White Lounge on the Ahorn panorama plateau, that’s where. HÖHENLUFT had the pleasure of interviewing Günther Brunner, the mastermind behind this luxurious igloo.

Höhenluft: How did the Mayrhofen White Lounge come to be?

Günther Brunner: Three summers ago I set out on the search for the perfect location for an igloo village in Tyrol. As I stood on top of Mount Ahorn I thought to myself: “Wow! This is exactly the right location. This is where it should be.”

Pictures: Gerhard Berger (1), Mayrhofner Bergbahnen (1), privat (1)

Höhenluft: You had at this point already gained some experience in igloo construction, which in itself is quite unusual. How did you gain this?

Günther Brunner: When I was eighteen and had my carpentry education under my belt, I desperately wanted to get some work experience abroad. I asked a friend if he could take me to Switzerland. At the point that I said “stop” he was to let me out. So we just set off at random and when we arrived in Scuol, in the Engadin valley, I decided to stay.

Höhenluft: That sounds very adventurous!

Günther Brunner: I simply had a good feeling about the place. I was invited to a party on a mountain and that is where I got to know Adrian Günter, the founder of the Igloo Villages in Switzerland. It was at this party that Adi told me that he builds igloos. This fascinated me right away and then it wasn’t long until I started to work for him. Over two years, I learnt how igloos are built, what you have to pay special attention to and how you can develop them further. I was hooked from the very start and throughout my time in Switzerland I thought about what I would do differently if I was to build my own igloo. When I then returned to Austria, I spent a little time

mulled over the idea first. I then teamed up with two friends and spent two years building igloos in another ski resort in Tyrol. However, things weren’t exactly how I had wished for.

Then the Mayrhofen location came up.

Höhenluft: How did this differ?

Günther Brunner: From the very start, the Mayrhofen Bergbahnen offered the best conditions for this project and were 100% behind me and my ideas. They supported me where they could and allowed me to work on my design. For me it was important to develop the igloo project in the very way that I envisaged it and how I felt it to be right – the construction, the music concept, the bar – and my idea came up trumps.

Höhenluft: What did the White Lounge look like in the first year?

Günther Brunner: It comprised a large igloo that was connected to two or three others, inside which there were snow art exhibitions.

There was also a snow bar with some 50 loungers. Young people from all around came here. Both locals and holiday-makers would spend a fine day in the snow with chill-out tunes and would then head back down into the valley in the evening. From the very beginning the relaxed atmosphere was a hit and our sound was very different to that of other bars. Chill, funk, jazz, smoove – we found the perfect sound concept. This year, the White Lounge is even going to release its own compilation. Even in the first year we held our weekly igloo parties – back then with approx.

160 people. Now, every Tuesday we welcome around 350 guests and locals. We collect

Günther Brunner With heart and soul Even as a child, Günther Brunner, 28, from Wipptal, always wanted to do different things to his friends and wanted to do something special. After completing carpentry training it took him in an unusual direction to Switzerland where he got to know the founder of the Swiss Igloo Villages in Scuol.

Immediately fascinated by this, he learnt the technology of igloo building from scratch. For three years, Günther Brunner has been designing, building and managing “White Lounge” on the Ahorn panoramic plateau, 2000 m above sea level. With the unique combination of igloo hotel, igloo bar and party location, he has clearly fulfilled his dream of creating something very special.

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The White Lounge has to be maintained for the whole season so that it looks just as good at the end of season in April as it does in the middle of December when its opening is celebrated.

Walkways, snow art and walls have to be continually maintained.

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them with torches, take them to the igloo and then party for three hours with a live DJ.

Pictures: Mayrhofner Bergbahnen (4)

Höhenluft: How did the White Lounge develop further?

Günther Brunner: In the first year we started to hand out written questionnaires to our guests. We wanted to use this to find out how we were received, what people thought and whether they would be interested in staying the night in an igloo given the opportunity.

Lots of people completed the questionnaires, which gave us some very valuable results. And so in our second year, we opened the first Mayrhofen igloo hotel. What’s more, this is the first igloo hotel that is actually allowed to officially be called this.

Höhenluft: What does the igloo hotel look like?

Günther Brunner: We have to date built ten suites – in future it will probably be increased to 12. These igloos each have a diameter of around five metres. These have loungers measuring 4 x 2 metres, which are kitted out with a double mattress, sheepskin rugs and cuddly sleeping bags. In the romance suites, a double sleeping bag, champagne and candle lights await our guests. The others can hold four to six persons. When full, the igloo hotel can sleep 40 to 60 persons. These suites could also be described as a type of bungalow.

Each one can be individually locked. And if you step outside the door early in the morning, you’ll be the first to take in the impressive panoramic view of the surrounding hills and you can enjoy the complete peace and quiet.

Höhenluft: What can a guest expect other than an unforgettable night?

Günther Brunner: We pick up our guests directly from the mountain station and let them immerse themselves in an atmosphere of wellbeing. They tuck into fondue for their evening meal and after dinner our guests can enjoy

our unrivalled location, savour the atmosphere at 2000 m above sea level and even enjoy a sauna.

Höhenluft: Do you really mean there is a sauna in an igloo?

Günther Brunner: But yes, of course! This is a mobile sauna that can be covered in snow so that it looks like an igloo. It can hold up

Facts & Figures to eight people and with good music, guests can enjoy the mountainous world around them from the resting area. This really is a sensational feeling.

Höhenluft: How do guests respond?

Günther Brunner: For me it is particularly interesting that most of the answers that we get refer exactly to the things that we value. Our guests naturally enjoy the special nature of the location, but they also value the warm and uncomplicated welcome and assistance that our White Lounge Guides offer. I have a team of some 20 people from all corners of the world.

They come from Sweden, Peru, England, Germany and Argentina, and are aged between 25 and 35; often they are people that I have got to know on holiday or as guests in Mayrhofen.

I rely on my gut instinct to decide whether someone will fit in with the rest of the team.

A good human touch, kindness, commitment, charm and instinct, enjoying work and getting on with others are incredibly important qualities for me. This is because we work closely together for months in the cold. I am even more delighted when guests tell me that they “felt really at home with this mad team”.

Time Period: December to April Location: Igloo bar & hotel, Chill-out igloo, Snow art igloo, Dining & sauna igloo Igloo bar: open daily from 10:00 to 16:30 Igloo party: every Tuesday from 20:00 to 23:00 (can also be booked with overnight stay) Igloo hotel: 10 igloo suites (incl. equipment, use of the sauna area, evening meal and breakfast) Internal temperature: 0°C 20 employees 4 bars 7 resident DJs 7000 party guests 2200 overnight guests some 1000 m3 of snow 20 igloos www.white-lounge.at

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The illustrious guests discover the joys of the hot-cold experiences in the Mayr­hofen White Lounge for themselves.

Austria’s President Fischer seems just as enthusiastic here as Kai Pflaume among the cheerful White Lounge team.

24-hour operation. During the day in the snow bar, during the night

in the dining area, sauna or party area. The White Lounge is a diverse location with a touch of extra class.

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Inside a hot party, outside the campfire.

Relaxing tunes create the perfect chill-out.

Pictures: Mayrhofner Bergbahnen (6), privat (1)

Höhenluft: A team that – in the nicest sense of the word – also has to be a little “mad”, is the one that builds the White Lounge with you.

Günther Brunner: You have a point there. We are a little mad. The White Lounge is built by a total of seven people. A team that, alongside a few fixed-termers, I put together afresh each year. For a whole month we just have one goal: to build the most impressive igloo village in the Alps. In the best case scenario we are able to start in November when we work almost day and night and sleep up on the mountain for a whole month. Digging, shovelling and crafting. We are always in the snow, in the cold and continuously wet. We really give it everything. So it is all the more important that the team members get on well.

Höhenluft: What do you have to do?

Günther Brunner: We carry out all manner of tasks – and do it all ourselves. This ranges from shovelling snow to rubbing the walls flat, constructing and exact fitting of wooden doors, laying the wooden floor, laying cables and installing lighting. At the start of the construction, approx. four people are assigned to shovelling snow out of the igloo all day long.

All of the walls have to be worked on with pickaxes and smoothed with a steel grater so that they are really smooth. We build benches, beds and bars etc. After ten days or so the team really knows what it’s doing. From this point on, everyone becomes really creative and really put their all in.

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The artistically designed igloo construction invites visitors to relax and enjoy themselves with lounge music and a drink.

Höhenluft: What new features have you got in store for the 2009/10 winter season?

Günther Brunner: I always want to draw on the experiences from the previous seasons, consolidate the team, optimise processes and reasonably expand our igloo village from one year to the next. In the future I would like to combine our own art igloo with the chill-out area for the first time. Snow art is a fascinating thing and a great change to daily skiing. With all my visions, the most important thing for me is that I always remain grounded and introduce new features by thinking them through.

Höhenluft: What do you wish for the White Lounge?

Günther Brunner: We once had a couple aged 91 and 94 as our guests, whose children had bought them a night in the romance suite for their diamond wedding anniversary. The two of them went to bed really early. As I was then getting breakfast ready the next morning I saw the lady before me, watching me. I wished her a good morning and asked whether she had slept well.

And in her lovely Swiss accent she replied: “Yes, very. We haven’t cuddled up to each other like last night for almost 30 years”. They had spent the night in a double sleeping bag while at home they had slept in separate beds for years. She said this in such a lovely way that this encounter often pops into my head and I like to think back to it. What I wish for is that lots of people can enjoy unforgettable experiences at the White Lounge.

“ Our guests value the warm welcome and uncompli­ cated assistance of our international White Lounge team.“ 11

Right in the middle of it and a touch of après-ski 159 kilometres of piste, countless rest stops: so many choices, so little time. You should get yourself a ski instructor who does more than just guide the way on the piste.

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Crazy about après-ski.

Whether couples, sunworshipers or lift card users: After the lifts grind to a halt, thanks to après-ski de luxe the day is not yet over!

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Pictures: Gerhard Berger (2), Mayrhofen (3)

he best option is an instructor like state-qualified Franz Hotter, who for eleven years has made a living out of his passion for winter sports. “I take my hat off to my students – after all, most of them only stand on skis for a few days each year”, the 30-year-old from Zillertal praises the stamina of his protégés: “They are on the go from morning to night – first on the piste, then at the après-ski, which alone is some performance.” Before setting off into one of the two Mayrhofen ski areas with one of his groups that are mostly advanced, he spends an hour alone on his skis swishing around the mountains in order to “keep his form”. As a local, he naturally not only knows each and every run like the back of his hand, but also the rest stops. Having grown up in the gastronomy business, he knows how to get guests smiling.

The “how” always takes precedence over the “where” – on the piste just in the same way as with the après-ski agenda.

Easy, medium, hard “In the same way that the ski runs differ in terms of their difficulty level, the huts and après-ski bars also differ to the same degree.

The main thing is that there is something to suit everyone’s taste”, says Franz, who as a ski instructor not only has to ensure that his students ski correctly but also that they have real fun doing so. “A perfect day on the mountain includes a rest stop – either in the middle

of the day or afterwards”. From the self-service huts to the deluxe mountain restaurants – Franz Hotter knows them all. And he also knows who will feel the most at home where.

“This is part of my job!” Breaks to take in the panoramic view and to refuel are a must. Just like the schedule that follows because a day in the fresh mountain air should be valued just as much. “Après ski is a ritual that is part of the holiday” admits the father of the family, who at the start of his ski instructor career was also busy “après” each day. “From Ramba-Zamba and Halligalli in an umbrella bar to a relaxed glass of red wine in front of an open fire – everything can be justified and everyone has his own way of drawing a day’s skiing to a close.” Alongside the classical après-ski schedule with Jägermeister & DJ Ötzi, the more dignified variation is becoming ever more popular”, explains someone who sees the après-ski trends first hand season after season. “A cocktail in a stylish bar accompanied by a relaxed Café-del-Mar tune: that is something!”

It’s all about variation – in Mayrhofen there is a lot on offer and anyone wanting to work his way through the whole spectrum has a huge task on his hands. Franz Hotter wants to be part of it for “at least another 30 years”.

Whichever version of après-ski you prefer, one thing is certain: in Mayrhofen it is very easy to have après-fun, but very difficult to get an early night!

About the person Franz Hotter has been on skies ever since he learnt to walk.

Just how it should be for a true Zillertaler. For eleven years, the state-qualified ski instructor has been sharing his expertise with others. Expertise about how to ski properly and how to really do “après-ski”.

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Food from yesteryear Kathrin Fankhauser upholds the tradition of traditional Zillertal farm food in her family and lets us take a look at how she does it.

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Cook at home

Culinary giants of Zillertal home cooking: Zerggln – made from potatoes and various types of cheese, Zillertaler Krapfen – with grey cheese potato filling and Schodablattlang (f.l.t.r.)

Höhenluft: Here we are in the kitchen of the house in which your husband grew up. What does this room mean to you?

Kathrin Fankhauser: This is where the whole family comes together to eat lunch every day. My mother-in-law, my husband and our children Rosina and Josef. I, together with my brother, grew up at my grandmother’s, who always placed great value on the daily get-together and I would like to retain this ritual for my young family too.

Pictures: Michael Rathmayr (2), Christian Forcher (2)

Höhenluft: Has cooking always been an important part of your life?

Kathrin Fankhauser: My grandmother always spent a lot of time cooking with us. At Christmas we would bake a whole variety of biscuits and pastries. Most of the recipes that I know are ones that she taught me.

Höhenluft: You hear of secret recipes that are passed on by word of mouth from one generation to the next.

Kathrin Fankhauser: I do not have any special recipes in my repertoire, but of course the way I prepare the dishes may be slightly different to how another person prepares them. The weighing out of ingredients is a funny thing.

Neither my grandmother nor my mother-in-law ever weighed or measured anything. Because if you enjoyed cooking, you simply get the feel for it. I can only confirm this. There are however a few dishes that I like to leave for my mother-in-law to cook, such as the Zillertaler Krapfen (a type of pasty) (she laughs).

Höhenluft: What are the essential bases of farm food here in the valley?

Kathrin Fankhauser: Even though over the last few centuries people in Zillertal have at no point basked in financial excesses and have had to live on what the fields and farms produced, a remarkably rich and varied cuisine has developed. Cheese, milk, cream, butter and potatoes are important ingredients and I try to source as much as possible locally. I would never, for example, think of buying butter from a supermarket.

I buy it from the alpine dairy or from the farmers. We have our own sheep and I grow chives, which are used a lot in Zillertal cuisine, in my little garden to the front of the house. And once a week the “Oar-Lottar” comes by, a trader on a little delivery truck, who sells meet, fish and potatoes etc. from the region.

Höhenluft: What are your favourite dishes from this region?

Kathrin Fankhauser: I love the classics such as Schliachtanudln and Zerggln. However, I also have a weakness for sweet dishes such as Moschtbeerreaschtl or Schodablattlang, which my children naturally enjoy a lot. The latter are typical simple dishes that were mainly eaten around Christmas.

After all, it was made with sugar which in those days was a real luxury. I also like to eat Zelten though, for which families also at Christmas used to traditionally come together around one table.

Schodablattlang 1 row of white bread from the previous day ca. 1 litre of milk 3-4 tablespoons of ground poppy seeds 3-4 tablespoons of sugar Cooking chocolate/cinnamon Preparation: Cut the white bread in 1 cm thick slices. Briefly bring the milk with poppy seeds and sugar to a boil, and allow to cool down.

Place the slices of white bread in layers in a porcelain bowl, and pour the poppy seed & milk mixture between the layers of white bread and over the bread. Place and pour layer by layer. And in a final step, pour the poppy seed & milk mixture over the bread again, and then sprinkle hand-grated cooking chocolate and/or cinnamon over the concoction. Steep for 3-4 hours in the refrigerator and then serve.

The dish is traditionally eaten out of the bowl.

About the person Kathrin Fankhauser is married to Martin Fankhauser who has been awarded the Schnapsbrenner prize (for distillery), she is a farmer’s wife in Schwendau and is right at home with Zillertaler Krapfen, Ofenleber, Melchermuas, Kiachl with herbs or lingenberries, Holzknechtkrapfen and many other delicious Zillertal specialities.

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A special story The old farmhouse with the Herrgottswinkel (family altar) and the murky smokehouse says a great deal about the frugal existence of the Zillertal farmers of old. But it also tells one of the most famous Christmas stories in the world.

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Treasure with secret tip status.

The Strasser Häusl in Laimach offers an insight into the Zillertal way of life 200 to 300 years ago.

Presentation of Jesus at the Temple he travelled with his six children to Leipzig and Berlin to sell the sought-after gloves. In order to get them noticed at the sales stand, his children sang songs from back home, which were very well received”, says Rosi. One song that was a particular favourite in north-eastern Germany was Silent Night, Holy Night. “With a performance of the ‘Lerchen aus dem Zillertal’ (larks from Zillertal) singers on 15 December 1832 in the Leipzig Hotel de Bologne, this song was met with such enthusiasm by the audience that a tour around the whole of Germany followed with an appearance before the Prussian King Wilhelm IV”, Rosi goes on. “And that is how the Zillertal glove traders became the messengers of the world’s most popular Christmas carol.”

Meticulously put together.

The history of the singing Strasser children, messengers of the world’s most popular Christmas carol.

Pictures: Gerhard Berger (1), Mayrhofen (4)

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nly few people know that ‘Silent Night, Holy Night’ does not just comprise of three but rather six verses,” says Rosi Kraft on her tour around the Strasser Häusl in Laimach. “And most of the visitors also learn something new when they hear that this most popular of all of the Christmas carols came out of Zillertal and then became famous.” Rosi’s eyes sparkle and you can hear the pride in her voice as she gets to the story about the Strasser children, who approx. 200 years ago lived here in this farmhouse with the heavily smoke-stained beams, the wide balcony and the tiny window shutters.

“Lorenz Strasser, the father, was a farmer, grocer and glove trader. Between Advent and the

Time travel through Zillertal life on the land In addition to pictures of the Strasser siblings, original notes that Rosi herself found during her research in Leipzig and gloves from back then, there are lots of other things to discover at the Strasser Häusl. With a meticulous passion for collecting, over the last 20 years Rosi has collected original exhibits that are at least as old as the story of the house itself and which allow for an impressive tour through the old farming culture in Zillertal. Be it agricultural equipment with names that have long been forgotten, the local dress or the history of Zillertal residents who made their mark abroad – the history in the Strasser house is real, omniscient and brought to life in every way thanks to Rosi’s commitment. Rosi also likes to spoil visitors with coffee and home baked treats.

About the person Rosi Kraft took on the protected Strasser Häusl ten years ago, in order to carefully renovate it and turn it into a small museum. She has a passion for finding historical traces that Zillertal residents have left behind around the world.

Strasser Häusl Laimach near Hippach Opening times over the Christmas holidays from 10:00 to12:00 & 14:00 to 17:00, otherwise upon agreement under 0043 (0) 676/3225522

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The power of wood Mayrhofen’s only wood turning master has dedicated his life to his passion – his rare trade, the material with which he works and the special requests of his customers.

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Original.

Walter Buchberger put his heart and soul into wood turning. Each of his products is unique.

Pictures: Christian Forcher (3), privat (2)

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his really should work!”, says an enthusiastic Walter Buchberger. “A customer from Germany told me that her children went really quiet when they saw my rotating wood spinning top. Whenever they mess around and go too far, she calls them all together and gets out the spinning top that I made. Her little ones are fascinated by the spinning of the top and their mood changes to a friendly peaceful one.” The wood turning master looks at a similar spinning top he holds in his hands: “Whether this is down to the rotary movement or the wood that it is made of is unknown. But I truly believe in the power of wood.”

This is little wonder when you look back at Walter Buchberger’s family history. The workshop in the Mayrhofen Schwendaustraße has been run by four generations. The smell of wood has naturally lingered in this district for decades. “You can smell the Swiss stone pine” says Walter Buchberger, “ I work mainly with this type of wood, but also with cherry, nut and ash, and other local wood types.”

While in the 60s of the last decade it was mainly chairs that were produced in the Buchberger turnery, it is now stone pine furniture in various forms. These can have a diameter of up to 80 cm.

Stone pine furniture shrinks the least of all local softwoods, meaning it is particularly well-suited to salad servers for example, because the wood is not affected by moisture. What’s more, stone pine furniture also smells wonderful. The smell can last for years and is more intensive when the weather changes. “ A study from the Joanneum Research even found that you get a higher quality of sleep in a Swiss stone pine wood bed than in a standard

bed. What’s more I read that Swiss stone pine can help influence a lower heart rate with physical and mental strains”, says Walter Buchberger. And this once again confirms his belief in the power of wood.

A passion for tinkering NIn addition to the production of the servers, which are just as popular with locals as with holidaymakers, Walter Buchberger also specialises in customised designs. “Customers are always coming to me with special requests. So I turn the knee-high decorative balls in exactly the same way as falcon blocks for birds of prey in a bird show.” A few years ago, a holidaymaker came into Walter Buchberger’s shop on Pfarrer-Krapf-Straße and asked for a globe made of wood. He said he had been looking for one for a long time but had never been able to find one.

“I was curious and asked for more precise details.

I got to work and a little later was able to present my results.” He still has a photo showing just how happy the German customer was. “I like handling special requests and finding individual solutions – my job is such fun.” He also proved this through his work with Bodybuddy, who sell innovative “Streetsteppers”. The prototype was simply made of wood

by Walter Buchberger.

“I believe that I am extremely fortunate to be able to work with wood” , says Mayrhofen’s only wood turner. But no, I don’t have a Swiss stone pine bed at home. “All my life I have been exposed to wood and its positive effects every day. I therefore don’t need such a bed to make me feel better.” After a long day at work though, he too likes to watch a spinning top dance around.

About the person

Walter Buchberger Even as a small child, Walter Buchberger’s favourite place was watching his father work in his workshop, and even from very early on knew that he would take over the skilled craft of wood turning.

As the youngest wood turner in Austria, in 1993 he took over the family business that was founded back in 1903. In addition to servers and special requests, Walter Buchberger also produces rotary parts such as balls, climbing frames, baluster and various types of supply parts. He runs his shop in the centre of Mayrhofen, where he sells his precious items and toys, with his partner Doris.

Drechslerei Buchberger Pfarrer-Krapf-Straße 394 Tel.: 0043 (0) 5285/62698 www.drechslerei-buchberger.at

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A steep affair Any skier who descends the Harakiri on his feet can proudly say: “I’m a survivor”.

But what about the people who actually spend the whole winter tending to the steepest technically prepared piste in Austria?

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•E very Friday, from 13:

00 to 15:00, a photo shoot of the Harakiri conquerors is held right on the piste. The photos can be viewed at www.mayrhofner-bergbahnen.com •P iste device drivers themselves underestimate the steepness of the Harakiri from time to time. We recommend: “Harakiri Spot” at www.youtube.com

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Facts & figures

PistenBully working on the Harakiri

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ll of my male friends would be incredibly jealous if they knew where I am right now.

It feels good. Not just because I know how jealous they would be. I feel good here where I am sitting right now. Sitting proud in the cockpit of a PistenBully. In an ergonomically formed seat, which you could fit two of me in and from which I never want to get up again. In front of me half a steering wheel that I would have expected to have found in a rally car. To the right a joystick, perfectly designed for the driver’s hand. Clearly arranged and easy to operate: the operating panel, from which lots of functions can be directly selected. With the touch of a button and without the risk of confusion. Because each function is illustrated and clearly labelled in colour. Clearly laid out and self-explanatory. I have direct access to the screen via the arm-rest on a terminal control centre integrated into the middle arm-rest. The engine is started with the touch of a button. 12 tonnes and 490 HP under me. – Only, I’m not on the piste.

A huge amount of work is involved in keeping the Harakiri in operation. It has to be covered in snow each day and has to be prepared with full concentration on the job. If at just one point there is too little snow coverage, the snow will break off in the form of a snowslide, which would mean the whole piste construction would need to be started again. In addition, the Harakiri bands have to be created and continually revised in order to guide the skiers to the desired drop band in the event of a fall.

positioned in the summer and which stops the piste device from falling. The special winches do not pull the entire device but rather only provide support and run in synchronisation with the hydraulic drive unit of the piste device. Josef Geisler: “The driver must keep full concentration on the job in hand and put on an additional safety belt in the driver’s seat.” And Gottfried Rahm adds: “I have to pay very close attention to the winch control not becoming overloaded, otherwise too much force can be put on the winch rope and the anchor point.” Both, incidentally, are checked in regular intervals in order to recognise any possible damage early on. I then ask the experienced piste device drivers how they feel when carrying out the preparation work. “The Harakiri is a particular challenge that I approach with respect each and every day. But I have been doing this for more than 25 years now, so there comes a point when you don’t really think about the particular steepness of the slope”, says Gottfried Rahm convincingly.

Intelligent snow coverage Give thanks to the winch I’m surrounded by three men. Quite a few of my female friends would be envious of this. One of them is Josef Geisler, operations manager of Mayrhofner Bergbahnen. The other two are PistenBully drivers by profession. One of them, Gottfried Rahm, is responsible for the steepest technically prepared ski slope in Austria: the Harakiri. Together they tell me how it is at all possible to prepare a slope that is made up of an average of 78 percent inclines. “The Harakiri with an average gradient of 36 degrees has only undergone preparation work for a few years.

Only since this has been at all technically possible.

Before, there was only a mogul slope here”, Josef Geisler tells us. The preparation of the piste with the extremely steep slope was made possible with a handling winch machine. These special piste devices are hung via strong ropes while preparation is carried out on a so-called “anchor point” that is

In order to be able to prepare the Harakiri, you need more than the piste device. A clever approach with the piste snow coverage and layered build-up of snow is essential. “Three to four weeks of layered build-up in early winter are needed to even out all of the land contours and trenches”, says Josef Geisler. “For this, every day a layer of artificial snow is pressed into the piste surface using chains and left in a coarse condition. Only when the piste is opened is the rear-mounted rotary cutter used to smooth the piste and thereby make it fit for skiers.”

So that winter sports enthusiasts can enjoy a somewhat non-slip piste until the end of the season, the Harakiri is covered in snow daily, and I am asked whether I would like to join the team for the day.

Needless to say I jump at the chance! After all, how often do you get the opportunity of being this close to the workplace of people who are envied half way around the world?

iver

. PistenBully dr Gottfried Rahm ri ki on the Hara

Josef Geisler. Operations Manager at Mayrhofner Bergbahnen

Read & ride What riders should absolutely know before they dare to take on the steepest prepared piste in Austria: • Knowledge of the FIS rules • Physical fitness • Optimum body control • Above average skiing ability • Experienced skiing technique • Stable body positioning • Must be able to put weight on outside ski –do not lean into the slope • Strong edging • Best equipment – this includes strong edges and a helmet • Absolute “No Go” for snowblades and short skis

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Unique Mountain Very british!

Music Festival 22

Höhenluft

l celebrity a n o ti a n r te in turntables of e th m f o fr e v tunes li the wildest o t , n s e e ll ti r e a c p x e e : m e Let’s tak een since the s ts tfi u o s mixture in u o is e g th a e tr c u la o p t s d o n DJs, the m sports gear, a r te in w f o m ar in 2010! minimu e y a , s th d 1 o 1 o s m it l r a festiv ill be back fo w g in b m o b w no Mayrhofen. S

Pictures: Snowbombing

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nyone who thinks that the Brits tend to have a stiff upper lip and are a rather more demure nation, will see Snowbombing as a militant attack and should lock their stereotypes away as quickly as possible and get themselves to Mayrhofen from 5 to 10 April.

Anyone who is in Mayrhofen during this time will see that the atmosphere in Ibiza or the Rio carnival has found its match in the Alpine region – thanks to Snowbombing. You may wear warmer or rather more unusual clothes: if you believe yourself to be more relaxed than the subjects of Queen Elisabeth II, for you it should be a real understatement to head onto the piste in a tutu and a stuck-on moustache, to stroll down the high street in neon hot-pants or to see the night through into the day in a superhero outfit. For anyone who doesn’t want to be unprepared, we would recommend taking a look at the line-up and the related themes before packing their case. These are mostly voted on in advance at www.snowboarding.com.

“A trip to the second-hand shop or a peep in grandma’s close will no doubt unearth suitable eye-catching outfits”, advises Gareth Cooper, snowboarding organiser and then starts to rave: “Mayrhofen simply fulfils all of our requirements: excellent snow coverage, even at the end of the season, an excellent selection of accommodation and a unique party location.

We love being here!”

Sleepless in Mayrhofen Mayrhofen for sleep deprivation: performances by more than a hundred well-known DJs help to ensure this is the case in various locations.

It is clear that Arena, Sports Bar, Ice Bar and Schlüssel are predestined party locations. But who would have thought that being surrounded by igloos (at an Arctic Disco), in a tennis hall (the so-called “Racket Club”), in a remote side valley (the Backcountry Party) or at a forest location (the Forest Party) would be the perfect location for an amazing party? “The English are quite honestly the best party people, wild and yet never impolite. You simply see how much they like being in Mayrhofen”, says someone who should know: Franziska Kröll from Christophorus Reisen. “Snowbombing is without a doubt one of the best advertising mediums for Mayrhofen; it is very widely supported and attracts around 3000 guests”, says the business woman, who during Snowbombing lacks sleep not only because of the high workload she has.

Streetparty, 2 Many DJs at the forest location and Beardyman in the Arctic Disco were her party favourites from Snowbombing 2009.

Boarding by day, beats by night Snowbombing has developed into the craziest,

Gareth Cooper.

The Snowbombing organiser puts the same amount of energy into his “Baby” as the Welsh Rugby player Gareth Cooper puts into a “scrum”. While he may not need a mouth guard or studded shoes, he does need to be a good team player.

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The Snowbomber – friendly, exuberant party people – simmering on the street party.

Carnival on the Penken: Super-heroes in their element. Snowbombers have a real talent for costumes.

Full concentration on the turntables – completely wild on the dance floor.

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Pictures: Snowbombing (4), Mayrhofner Bergbahnen (1), Oakley Jib Vid (1)

rty, wrapped ndy-sweet pa ca a is ng bi Snowbom orama box of ve Alpine-Pan si es pr im an up in chocolates. loudest and most comfortable après-ski festival for far and wide since 1999. It is the product of a committed team that does not rest on its laurels. “After Snowbombing is before the Snowbombing” is the sweet, not bitter, truth regarding the organisation. After all, the numerous DJs have to be booked in good time since in Mayrhofen no unknown names line up, but rather only internationally sought-after top acts of the (electronic) music scene. Also with regard to the musical events, the Snowbombing Crew 2010 want to outdo themselves. It cannot yet be revealed what is heading to Mayrhofen, but one thing is for sure: The organisation’s list of wishes and ideas is long. Snowbombing 2010 will involve an extra helping of exuberance and zest for life. Therefore: “God save Snowbombing! (and the Queen).” www.snowbombing.com – Here’s to a reunion with sun, snow & fun!

What the press says “Snowbombing has evolved into one of Europe’s most unusual yet impressive music festivals over the last few years. We recommend you get involved.“

Mixmag “One of the best-kept secrets on the festival calendar, and not one for the faint-hearted. With an intoxicating cocktail of bands, DJs, costumes, sunshine and snow.“ Jon Weaver,

Daily Express “The most random, eclectic and friendly collection of bands, DJ and mischief makers, maybe in the whole world ... Put yourself in training now, case you may think you’re hard enough, but this party never ever stops.“

MTV

White Lounge Igloo Party – Tuesdays

Oakley Jib Vid – 17 to 20 March 2010

where the mountain rocks.

On Tuesdays, when those in the mood to party head over to the hot White Lounge Igloo Party at icy temperatures, the special party package is a real attraction. It includes the uphill and downhill trip on the new Ahornbahn, a guided torch-lit walk to the White Lounge and a welcome cocktail. You then rock the night away to cool tunes enjoying hot drinks until 23:00. The unique atmosphere guarantees a party evening with style and class – pure club feeling directly on Mount Ahorn. For information and ticket reservations, please see www.white-lounge.at

A different type of film festival.

For the third time, the sensational film and freestyle festival on the Vans Penken Park in Mayrhofen takes the leading role. A film festival that combines creativity, nature, skiing and snowboarding. Film teams each with three snowboard professionals have exactly 28 hours to record the most creative short film (120 seconds). In the past, prominent boarders such as Dan Wakeham, Dom Harrington and Sam Cullum made sure they didn’t miss out. www.jib-vid.com

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2100 m

Ahornbahn

Ahornbahn

1100 m

08:00

Auffn & ochn [Zillachtolerish for up and down]

The sky is so close – with both legs on the piste. Skiline isn’t something for those who like to spend the day in the cabin, but rather for those who like to head up high!

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Ahornbahn

1600 m

Höhenluft

2100 m

skiline 10.01.2009

Höhenmeter 33748

1600 m

W 09:00

10:00

11:00

Top hunter in the altitude metre record range The undisputed altitude metre winner of the 2008/2009 season was Heinz Lechner from Mayrhofen. The 49-year-old technical operations manager from Hotel Strass has been on skis since he was three years old. He learnt it – and it could hardly have been any different – in Mayrhofen, when there were just three lifts on Mount Penken. Fuelled by an essential amount of pride and a packet of chocolate Manner slices, the passionate endurance sportsman whizzed down the 6.5 km long Ahorn run within four minutes 27 times in one day. “The only rest I got during the 8 hours was in the cable car cabin”, says Heinz as he

The summer training regime of the altitude record holder, Heinz Lechner

12:00

13:00

cheers on the hill runners during the Harakiri Run. As the 49-year-old is not getting older “but rather better”, he is warming to the idea of an altitude metre world record. But for this, the times at which the tram leaves the valley station would need to be adjusted to his arrival. In the 2008/2009 season, he was forced to wait approx. two minutes after reach descent before the aerial tramway could take him back up the hill. Unlike a circular rail, the aerial tramway takes people up at certain intervals. The Ahornbahn leaves every 15 minutes unless the maximum capacity of 160 people is achieved before then. “We’ll see what happens” chuckles the altitude metre master. Someone who could make a new record possible for him, is the Ahornbahn operating manager, Klaus Hanzmann: “Of course it is possible that the top performance will be exceeded – either by having a suitable steady flow of guests so that the cable car is ready to leave as soon as the record attempt skier arrives or we adjust our operations exactly to this one passenger for one day.” It is unclear which is the more likely of the two – and so it remains exciting for Heinz Lechner and other skiliners. Anyone who plans to give Heinz Lechner a run for his money or a run for the altitude metres should familiarise themselves with his summer fitness agenda: 25,000 km and 307,000 altitude metres. Not on skis of course, but rather on a bike. “This way, I then have enough power in my legs in winter” reveals Heinz Lechner.

Skiline ahoy!

14:00

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

“25,000 bike kilometres and 307,000 m in altitude difference”

Ahornbahn

17:00

Ahornbahn

16:00

Ahornbahn

15:00

Ende: 16:34 (8:35)

Liftfahrten: 26 Abfahrtsstrecke: 76 km Liftstrecke: 71 km

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn 14:00

Ahornbahn

13:00

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

12:00

hat you see here is not an ECG or a stock market quotation. They are the altitude metres covered in a skiing or snowboarding day in the Mayrhofner Bergbahnen ski region. Regardless of whether it be through curiosity, pride or simply for fun: with the ski pass code, altitude metre performances can be illustrated in black and white.

Thus, also after the lifts stop for the day there is no question on who was the quickest and therefore is the first to have earned a refreshment. “Some head up the heights really aggressively – both locals and holidaymakers.

Both groups make good use of what skiline offers”, says Sepp Geisler, Penkenbahn operating manager.

Pictures: Gerhard Berger (2)

Ahornbahn

Ahornbahn

Ahornbahn

11:00

Ahornbahn

10:00

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

09:00

Ahornbahn

Ahornbahn

Ahornbahn

Ahornbahn

08:00

Ahornbahn

Ahornbahn

Ahornbahn

1100 m

Ahornbahn

Start: 7:59

15:00

This is how it works Enter your ski pass number at www.skiline.cc and within a few seconds you will receive your personalised “skiline”. At a glance, it shows you all of the lift systems used by you and the altitude metres and descent metres you have covered.

Further information available at: www.mayrhofnerbergbahnen.com/skiline

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Mayrhofen’s figure head for Freestyle Snowboarding, Thomas “Beckna” Eberharter speaks in the HÖHENLUFT wordrap about memorable times, fascinating snow material and growing up in Mayrhofen.

Fresh air fanatic who can’t sit still

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Pictures: Scalp DPPI (1), Hansi Herbig (1), Peter Mathis (1), Christian Eberl (1), Christian Böhm (1)

Höhenluft

Mayrhofen An Eldorado for winter sports enthusiasts and my home. It was important to me to be able to travel with my snowboarding, but I am always happy to be back here.

Life philosophy “It is not that we have too little time, just too much time that we don’t use.” I try to live every minute of every day to the full, even though it may not always be easy as I get older with the related responsibilities.

Favorite place Everywhere, as long as I’m out in nature. I am a fresh air fanatic who can’t sit still meaning that it is almost impossible for me to sit in the house from morning until night. Nature, with its four seasons, gives me lots of energy back.

Homeland I consider myself lucky to come from where I do. It is luck that I can turn on the tap and have drinking water at my disposal. Luck that I don’t have to lock the car or the front door. Luck, that the mountains are right on my doorstep and that I discover something new every day when I look at them. It is simply luck that I grew up here.

Snow I am cold blooded, this means my heart warms when it’s cold. For me, snow is an unbelievably fascinating material and with the sight of a snowy landscape my heart skips a beat.

Gravity I try to defy gravity on my snowboard – and this is real fun. But you have to be careful that it doesn’t take you back to reality too quickly.

Change Is the only constant in life.

Beckna This is linked to my family roots, our house name here in Mayrhofen. My uncle had a bakery, so is a “Beckn” [baker]. I simply became a “Beckna” and then simply couldn’t get rid of the name. Ästhetiker We are brothers from different mothers. For us Ästhetiker [aestheticians], snow boarding was always about having fun, and from this a company, products and events then emerged. And

we simply want to give something back to the sport that gave us so much. www.aesthetiker. com Role Model One of my biggest role models was Tommy Brunner, who unfortunately is no longer with us. He was one of the first Austrian professionals who earned money through photo and film production and was able to make a living from this. He was one of the most experienced European big mountain and free riders.

Today, people like Wolle Nyvelt, Gigi Rüf or Nicolas Müller take snowboarding to a new level.

Birthday Having been born on 29 February, I very rarely have a birthday, but I make up for it by celebrating on 28 February and on 1 March.

Speed The correct speed is an immensely important factor in boarding, and you have to first develop a feeling for this. With a jump for which you have to get the landing right it is extremely important. But also when free riding on steep slopes, when at the start of a run, snow – which we call “sluff” – slides off and can pull you with it.

VANS Penken Park Definitely one of the best and most amusing parks in the whole of Europe. The length of the Sunjet chairlift which almost covers the entire park, gives you a very high frequency of runs per day, which cannot be found anywhere else in the world. www.vans-penken-park.com Air & style The original Big Air Event from years gone by with a high level of nostalgia. A lucky coincidence meant that I was able to take part in 1998 and was the first Austrian under the top 3.

About the person Thomas “Beckna“ Eberharter … already known as “Zillertals finest” even as a twelveyear-old he experienced the beginnings of snow boarding first hand. Driven by sheer enjoyment, he made it to being a professional free rider and thereby travelled the world.

Beckna, 33, is a qualified hotel manager, Member of the Ästhetiker, a marketing professional at VANS, father to a young daughter and lives in Mayrhofen.

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The Bavarian hits the shops Wandering, shopping, eating, people-watching, hearing new stories: These are all good reasons for the Bavarian journalist Georg Weindl to explore Mayrhofen’s Hauptstraße.

S

ometimes he comes in his free time, but more often than not on business. But if, like in the case of Georg Weindl, the job is a calling, the latter does not spoil the fun. He goes through life with open eyes and ears – is always grateful for a good story. And on several occasions this has come his way in the centre of Mayrhofen along the main street. And it is no wonder, because a very mixed public amuse themselves here: old and young, locals as well as tourists, conservatives as well as those with free spirits. He likes to gaze along the shop windows and allow them to entice him into the shops. “I’m here on impulse”, he says laughing mischievously and goes on: “Only once did I purposefully go into a shop: I was invited to an evening event on Mount Ahorn and didn’t have any warm trousers with me. But even this purchase made almost out of necessity is not something I regret.” Normally it is not through necessity but rather for pleasure that Georg Weindl buys new things.

Go for a stroll once a day “Away from the worries and responsibilities of everyday life, shopping is much more fun. I am much more consumer happy in that situation!”

Georg Weindl’s attitude benefits the local shopkeepers, “at least once a day” he wanders up

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Mayerhofen‘s Rodeo Drive On the Hauptstraße, Mayrhofen’s promenade, there is always something going on. Whether there’s a rumble in your tummy, the dry throat seeks refreshment, the mountain calls, or the wardrobe needs fresh look, the sports gear is calling for a service, those at home are expecting a souvenir, a tour needs booking or there is something missing in your make-up bag – Mayrhofen’s Hauptstraße has it all – even bumping into a (Hollywood) star shouldn’t be ruled out, and meeting friendly people is guaranteed.

Höhenluft Cheese lover Georg Weindl never forgets to go into the Alpine dairy on his visits.

To be a real Bavarian you need good-looking shoes. It’s a good job then that there’s Boom Shoes.

A little break and refreshment at Café Kostner, followed by testers in the perfumery and a meeting with a down jacket at Sport Manni, where Georg Weindl’s heart was not the only thing to warm up ...

Pictures: Michael Rathmayr (6)

About the person and down Mayrhofen’s promenade as soon as he is here. What he buys when he is here is all down to chance – only two things always find their way into his luggage when he travels home to Rosenheim: cheese and bread. “I always have to have these two edible souvenirs!” He also buys sports items and small gifts. “There are so many shops here, it is a joy. Not just the dominant traditional shops that can be found in any ski resort, but in particular the offer far beyond run-of-the-mill makes shopping here so interesting”, says the holiday shopaholic and goes on to explain why else he always comes back to Mayrhofen, apart

from the varied shops: “It’s the contrasts that make a stay here so exciting – within a short time I can go from being in a lively small town centre to being in a quiet side valley, depending on what I feel like. The variety is the icing on the cake!” Georg Weindl does not make snap decisions on holiday either – he only buys what he needs: “I don’t need new skiing gear each year, my skies have to last a few seasons!” So, dear Mayrhofner shop keepers, the Bavarian who hits the shops isn’t a shopaholic through and through after all. But luckily, Georg Weindl has a lady by his side ...

His curiosity and social skills always lead Georg Weindl to exciting stories. The Alpine region is the freelance journalist’s ­favourite research area. If you want to read what and who the Bavarian has met, pick up a copy of FAZ, Die Welt, Geo Saison, Skimagazin or Alpin – to name but a few – which are the publications he writes for.

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Head into nature The fascinating panoramic mountain view all the way round Mayrhofen not only leaves snow enthusiasts yearning for more. Mountain bikers are already dreaming of the summer and the numerous opportunities of speeding through this top-class touring area.

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Summer preview

single trails 1960 m

Himmelfahrt & Höllenritt

Summer, sun and single trails. Summer, sun and single trails. There is a fair bit going on on the Action Mountain! For those in the know, this has for a long time been a biker’s paradise, with “Himmelfahrt” and “Höllenritt”, the summer season of 2009 Penken can now offer two single trails with a touch of extra class. Together with Alex Gansterer, the Mayrhofner Bergbahnen have devised two routes, the difficulty level of which can each be adjusted with the so-called north-shore elements. For all elements, natural material such as wood, earth and stones are used, from which steep trick turns and jumps were formed that will make any free rider’s heart beat a little faster. All obstacles can also of course easily be avoided on a “chickenway”. At the end you can either cycle back up to the starting point at the Penkenbahn through the Horberg valley and once again take in the heavenly ride. Or you can take the existing cycle path or the path into the valley via the “Höllenritt”. The “devilish single trail” with its numerous dynamic goodies is Mayrhofen’s most demanding single trail and was designed especially for experienced down-hill bikers. For further information, please see: mayrhofen.mtbfreeride.tv

1920 m 1880 m 1840 m 1800 m 1760 m 1720 m 1680 m 1640 m

Route data Himmelfahrt: Total route: Highest point: Total drop:

2.61 km 1940 m 294.4 m

Route data Höllenritt: Total route: Highest point: Total drop:

3.95 km 1650 m 650 m

1600 m 0 km

B

0,3 km

rilliant

cruising

0,6 km

stretches,

0,9 km

1,2 km

1,5 km

1,8 km

2,1 km

2,4 km

2,7 km

crisp

climbs, fast-paced downhill slopes.

The summer in Mayrhofen gets many

a mountain biker’s heart racing. Idyllic alpine roads lead past lush mountain pastures, rugged cliffs and through dense forests, and then all at once open up the view to a wonderful mountain panorama.

A biker’s heart is happy in Mayrhofen

Pictures: Mayrhofen (2)

The Penkenbahn mountain station opens out onto one of the most varied mountain regions of

spots in his repertoire. “It’s amazing that I am

the Alps. From leisure tours with unique moun-

able to be part of this great project to make

tain view to medium difficulty tours and de-

our biking region even more attractive”, says

manding sporty descents, the Action Mountain

an enthusiastic Alex. Littered with north-shore

Local bike guides take you

has something for everyone. With excursions

elements, the “Höllenritt” and the slightly ea-

through the extensive path

led by talented bike guides, Mayrhofen guests

sier to navigate “Himmelfahrt” bestow all sorts

network, choose picturesque

can explore the prettiest routes and the most

of challenges such as jumps, steep turns and

stretches and adapt the tours

rustic cabins of the region. Since the fan base

wave tracks on the enthusiastic biker, which

to the participants’ exact needs.

of the single trail surfers is growing all the time,

in the first season are ridden by professionals

But you can also now explore

since summer 2009 two brand new free ride

such as Marcus Klausmann or Andi Wittmann.

Mayrhofen by bike on your own

stretches have been built on the Penken Action

“This of course is a good indicator that we are

initiative thanks to the extensive

Mountain: “Himmelfahrt” [sky ride] and “Höl-

doing something right in our work”, says a de-

route signposts and the route

lenritt” [hell of a ride]. The local Alex Gansterer

lighted Alex. What’s more, anyone who doesn’t

descriptions available from the

is responsible for the planning and implemen-

dare take on these mountain bike tours imme-

tourist board and Mayrhofner

tation of the two routes, the bike guide signs,

diately can marvel at the king of trails with its

Bergbahnen.

he knows countless mountain bike tours in the

speedy descents from a signposted action foot

www.mayrhofen.at

region and has an enormous amount of secret

path.

Insider tips

33 33

Höhenluft

What is hidden behind here?

Imprint: Publisher: Ferienregion Mayrhofen/Hippach, A-6290 Mayrhofen, www.mayrhofen.at Distributor: target group publishing gmbh – Zielgruppen Verlag, A-6020 Innsbruck Editorial: pro.media kommunikation, A-6020 Innsbruck, Tel. 0043 (0) 512/214004-0, E-Mail: promedia. innsbruck@pressezone.at, www.pressezone.at Editorial staff: Andreas Lackner, Mag. Doris Dengg (TVB Mayrhofen/ Hippach), Mag. (FH) Sarah Krös­bacher, Hannes Fritzer (Mayrhofner Bergbahnen), Mag. (FH) Katharina Glatz, Mag. Tanja Lauton (pro.media kommunikation) Translations: Übersetzungsbüro Babel, A-6020 Innsbruck Design & Image-Processing: Markus Anderwald Pictures: Gerhard Berger, Christian Forcher, Michael Rathmayr Print: Niederösterreichisches Pressehaus

“Small Zillertal dictionary for guests and locals“, Wolfgang Ingenhaeff, Berenkamp Verlag, 144 pages.

Win with the Höhenluft picture puzzle.

Which location in Mayrhofen is depicted here?

Take another look through HÖHENLUFT and it should be easy to see what is hidden behind the picture. The winning entry will win one of three pairs of unbreakable Gloryfy G3 sunglasses in the limited Mayrhofen edition!

Please e-mail your answer by 30 January 2010 to gewinnspiel@mayrhofen.at The winning entry shall be drawn without legal prejudice and shall be informed in writing.

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Pictures: Mayrhofner Bergbahnen, Archiv

Zillachtolerish – German Here are a few terms to help you understand the dialect on holiday and even to allow you to converse a little too. z‘moàrgischt – in the morning prattinge – newspaper toggl – slippers zwoàbettkummr – two-bed room Schálàl – cup

Markus Krรถll wishes Hรถhenluft Magazine an inspired season!

Tourismusverband Mayrhofen/Hippach Dursterstr. 225, A-6290 Mayrhofen www.mayrhofen.at

Mayrhofner Bergbahnen AG Hauptstr. 472, A-6290 Mayrhofen www.mayrhofner-bergbahnen.com

Tel.: 0043 (0) 5285/67 60-0 Fax: 0043 (0) 5285/67 60-33

Tel.: 0043 (0) 5285/62 277 Fax: 0043 (0) 5285/62 277-161

info@mayrhofen.at

info@mayrhofner-bergbahnen.com