SKI LODGE BULLETIN
Ski Lodge Engelberg is a story about two old skiing friends, who finally took the leap of faith and realised an old dream – to open a hotel in the Alps. Niklas and Eric met for the first time in Engelberg in 2002, when they both had long hair, dreamt of becoming professional freeskiers and very few had heard of the little monastery town at the end of the road. After university and ski bumming years, they ended up with long hours behind desks in Stockholm and London, working in finance and advertising.
Ski Lodge Engelberg is a story about
two old skiing friends, who finally took
the leap of faith and realised an old
dream – to open a hotel in the Alps.
Niklas and Eric met for the first time
in Engelberg in 2002, when they both
had long hair, dreamt of becoming
professional freeskiers and very few
had heard of the little monastery town
at the end of the road. After university
and ski bumming years, they ended up
with long hours behind desks in Stockholm
and London, working in finance
and advertising.
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asserie<br />
Konrad<br />
Ever since our first chef Peter “Rukas”<br />
Hallor opened the doors to our restaurant we’ve<br />
maintained the same culinary philosophy:<br />
Tasty, modern cuisine with no short-cuts. We’ve<br />
always made everything from scratch, and we’ll<br />
continue doing that. Why? Because it just tastes<br />
that much better.<br />
Despite our French and Nordic-inspired menu,<br />
our ingredients come from nearby; often from<br />
the same valley as the Ski Lodge. Of course, our<br />
location makes this an easy task. Switzerland<br />
boasts an abundance of fresh, local produce.<br />
Every valley has its signature wine and beer<br />
and ecological beef farm. As for cheese, forget<br />
what passes for Swiss cheese in your home<br />
country’s supermarkets. Nothing compares with<br />
the cheese produced in Switzerland!<br />
Our sommelier has extensive knowledge of the<br />
wines of the world, but the Swiss keep the best<br />
for themselves. Even though the Swiss are not<br />
major players in the wine export game, they<br />
somehow manage to win many awards. Treat<br />
your palate to a Merlot from the Ticino region<br />
– which boasts some of the world’s best – or<br />
savour a Pinot Noir from Valais.<br />
Every year, we also invite internationally<br />
renowned star chefs to pay Konrad a visit. For<br />
example, the last couple of years we had Bocuse<br />
d’Or silver medallist Tommy Myllymäki and<br />
Culinary Olympics gold medallist Klas Lindberg<br />
working in our kitchen. During those days, our<br />
always-tasty meals received standing ovations!<br />
Last but not least, our Skier’s Dinner plays<br />
a starring role in the Konrad menu. This prix<br />
fixe meal offers value and high quality, because<br />
we choose the ingredients based on the best<br />
produce we find in the market on that<br />
particular day. After a day on the slopes, nothing<br />
satisfies a skier’s voracious appetite like the<br />
Skier’s Dinner!<br />
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