Après-Ski: A Luxury Worth Traveling For

Après-ski has a natural air of lavishness — Audrey Hepburn decked out in Givenchy in Megève for her 1963 film, Charade, perhaps embodies it best in our minds. But if you think about it, après-ski is the great equalizer of the sport. It doesn’t matter if you’re sporting designer googles or renting skis, or whether you’ve just finished a diamond run or a bunny hill; when you finish your last run of the day, all you want is a hot meal to warm your belly and a stiff drink to ease your tired muscles.

While you could go through the whole ordeal of going to the hotel, stripping down, then dressing back up for dinner, there’s no need. That’s not to say there aren’t plenty of fine dining experiences (and even Michelin star restaurants) sitting at the foothills of the world’s most glamorous mountains. But, the ultimate luxury of après-ski, in our minds, is the direct access to that local fare right at the end of your run. A chilly pint waiting to be poured. Doughy gyoza stuffed and sticky, anticipating a bubbling shallow fry.

So more than just incredible conditions, traveling the world to ski comes with the perk of partaking in the deliciously-different après-ski offerings. From lavish slopeside champagne toasts in the French Alps to pisco sours in Chile and schnitzel in Austria washed down by schnapps, the food and drink are what you look forward to all day — if not all year.

While there are a bunch of cultural norms to familiarize yourself with before you embark on your next ski adventure — from attire to rowdiness — ordering the wrong drink or dish is the ultimate faux pas.

So to help you embody the ultimate après-ski élan and eat like a local, we’ve rounded up our favorite après-ski bites and drinks, all guaranteed to warm you up from the inside out.

Photography, Slim Aarons

Photography, @tonykellyworld

Austria
Dish of choice: Wiener schnitzel

Living true to its centuries-old après ski spirit, a typical day in Austria’s famous Tyrol starts with a hard descent and crashes with an appetite for wiener schnitzel in the afternoon, after which everyone heads for one of the many drinking spots to wash for some of that famously-rowdy Austrian hospitality.

Schnitzel is the dish that will satisfy your cravings and fuel you up for the party. Traditionally made from veil, but often made from pork, this deliciously deep-fried dish can be found in just about every mountain hut. Crunchy, hot and served with a lemon and piping hot fries, you’ll dream of this dish long after you’ve left the resort.

Chile
Drink of Choice: Pisco sour

If you didn’t get enough skiing (or après-ski eating) done during winter up here in the Northern Hemisphere, jetting off to the Andes is the best way to satisfy your cravings in the off-season. Chile, which boasts the largest winter resort in the Southern Hemisphere, is where most enthusiasts head. Here, you’ll share the slopes with enthusiasts from all over the world, and come afternoon, stuff your face with just about anything from steaks to short ribs cooked up by Chilean chefs. To wash these rich, meaty dishes down, a fresh, citrusy pisco sour does the trick. The brandy — or pisco — turn your cheeks pink, while the lemon and ever-so creamy egg whites brighten up your pallet.

France
Dish of choice: Cheese fondue & croque monsieur

The French rival the Austrian’s not only in nightlife, but mouthwatering, indulgent apres-ski eats. Living up to stereotypes, skiers in France love to warm up around a steamy, hot pot of cheese fondue. But, this dish actually originates in Switzerland where mountain shepherds used leftover bread, cheese and a dash of alcohol to concoct this high-energy meal. Today, skiers across the region famously enjoy the same nourishment. But come night, flocks of skiers can be found hovering over a melted croque-monsieur as the festivities carry on — bubbling cheese and hot ham between buttered bread ensuring the ease of any imminent hangover.

Colorado
Drink of choice: Craft beer

Boasting the best skiing in the country — and only second on the continent to Whistler in Canada — Aspen, Colorado, is a bucket list destination for skiers all over the world. But, more than epic pow and exhilarating runs, Colorado also boasts one of the best craft brewery scenes in the country. And while this chic resort town will try and convince you to button up and sip cocktails, après-ski, the place to be is at one of the city’s breweries. Aspen Tap is a favorite where you can comfortably post up in your snow pants and slurp craft beers like their hazy, Foggy Goggles IPA.

Japan
Dish of choice: Snow crabs & soup curry

Après-ski might be a European concept, but these days, many argue the Japanese are perfecting it. With average annual snowfalls of 45-feet, Japan’s northern island of Hokkaido has become increasingly popular for skiers and snowboarders all over the world. With your gear tossed aside and your beanie on, you’re bound to share a piping hot pot of snow crabs at least once, a delicacy in Northern Japan that’s akin to sharing cheese fondue in France or Switzerland. Slurping soup curry, a fragrant combination of Indian and Nepalese spices topped with melt-in-your-mouth chicken and vegetables, is also a must.

To wash it down, you can always reach for classics like hot toddies, sake and Sapporo. But, the scene is also elevated, offering everything from wasabi margaritas to Japanese whisky — both sure to warm you up from the inside out.

Photography @chwhat for the book Alpine Cooking

Photography by @viatolila for @airellesvaldisere

The Tateyama Kurobe Alpine Route in Japan, photographed by @sabukaru.online

Alfred Eisenstaedt of the skating waiters in St Moritz, 1932.

Stambecco Amaro is a popular après-ski drink in Italy. Learn about its taste and origins in our piece about The Best Drinks Being Produced In Italy Right Now. Photography @andreastamanini