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Der moderne Weltenbummler ist immer auf Achse. Und sein Gepäck bereits randvoll mit besonderen Unikaten und einzigartigen Erlebnissen. Kein Problem! La Loupe findet auch in digitaler Version Liebhaber: Sämtliche Ausgaben des Magazins sind im Kiosk verfügbar und lassen sich ganz einfach online durchstöbern. Gleich ausprobieren und inspirieren lassen!

The modern globetrotter is always on the road. And their luggage is packed with unique items and extraordinary experiences. No Problem! La Loupe also attracts fans of its digital version: All editions of the magazine are available in the kiosk and it's super easy to flip through them online. Give it a shot and be inspired right away!

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4 years ago

La Loupe Kitzbühel No. 2 Summer Edition

  • Text
  • Yoga
  • Vorderstadt
  • Tirol
  • Loupe
  • Films
  • Festival
  • Freizeit
  • Kunst
  • Bernd
  • Genuss
Ein Sommer der tausend Möglichkeiten Kitzbühel in der warmen Jahreszeit – ein Fest für alle Sinne. Die frische Bergluft einatmen, die Füße nach einer Wanderung im kristallklaren Wasser der Kitzbüheler Ache abkühlen, die Zeit wie Olympiasiegerin Lisi Osl beim Mountainbiken vergessen oder Körper und Geist bei Yoga mit Tania Wimmer in Einklang bringen. Einfach gesagt: In der Gamsstadt den Moment genießen! Mitreißen lassen beim vielseitigen Programm des Kitzbüheler Filmfestivals, in Tracht auf dem Jahrmarkt abfeiern, romantische Musik beim „Klassik in den Alpen“-Open Air genießen, exklusiv shoppen bei Iris von Arnim in der malerischen Altstadt, den Abschlag auf einem der vier Golfplätze in herrlicher Bergkulisse perfektionieren, sich bei Bernd Gruber von Interior-Design inspirieren lassen und den Kochlöffel bei Kochkursen im „Winkler´s Neuwirt“ schwingen...das sind nur ein paar wenige Möglichkeiten, um den Sommer in Kitzbühel unvergesslich zu machen. Wir könnten bereits auf dieser Seite all unsere Tipps verraten, aber wir möchten, dass Sie neugierig bleiben. Um Ihnen die Auswahl zu erleichtern, finden Sie auf den nächsten 160 Seiten alles, was Sie zu einem wunderbaren Aufenthalt in der Gamsstadt wissen müssen. Wir freuen uns über Feedback zu unserer neuen La Loupe-Ausgabe und wünschen Ihnen einen schönen Urlaub am Fuße der Streif...

Salmon trout from

Salmon trout from Kirchbichl with creamed spinach, mashed potatoes and cream of white truffles. Dark chocolate mousse with mum’s pound cake and marinated cherries – all the dishes on the menu of Winkler’s im Neuwirt really do sound mouthwatering. Together with his brother Markus, Christian Winkler serves exclusive dishes in a relaxed restaurant atmosphere. Authentic, honest and natural – that’s the motto when it comes to dealing with the guests. In his interview with La Loupe the chef tells us what the difference between Winkler’s and classic gourmet restaurants is and what the participants of his cooking classes can learn. L.L. Mr Winkler, you are the fourth generation of a family of gastronomers. Did you want to be a chef when you were a child? C.W. Even if it may seem that way now – back then I could not imagine doing that. I had a great childhood in my parents’ restaurant which was located by a lake. But the restaurant there never seemed attractive to my brother and me because it was a huge place with 1,000 seats. My parents worked incredible hours during summer. But then they had time for the family in autumn and winter. And despite the fact that I was comfortable growing up there I never felt I wanted to follow in their footsteps. 136 L.L. What was it that changed everything then? C.W. Because my parents took over a hotel in Bad Häring in 1985, so the entire family moved from Styria to Tyrol. Everything was new for me and at 12 / 13 years that was not a nice time for me because I was separated from my circle of friends. The only person we took with us then was an apprentice chef from Styria. He became the person I confided in and he was the reason I chose

my present profession. And that happened without me putting a lot of thought into it. Gastronomy was nothing new to me and I was incredibly lucky to find a great place to do my apprenticeship at. I started my apprenticeship at the hotel “Der Bär” in Elmau, which used to be one of the most renowned hotels in Tyrol, if not Austria, back then. And there I knew from day one: ‘That’s it!”. There were many different nationalities and I felt accepted immediately. L.L. What are the differences between Tyrol and Styria? C.W. I’d say that the people actually make up the differences themselves. I see that in Tyrol. I’m married to a woman from Tyrol and wherever we go people point out that I’m not from the region. That’s not a problem for me now, but when I was a teenager it wasn’t so easy. L.L. You and your brother Markus run the Winkler’s together. Is there a lot of brotherly love or are the roles clearly distributed? C.W. We have been working together since 2000. At that time I started my own business. I was 26 and Markus was only 19. So by that time I had already gotten around a bit while he “The only person we took with us then was an apprentice chef from Styria. He became the person I confided in and he was the reason I chose my present profession.” “My brother Markus and I have been working very, very well together and I don’t think either of us can imagine it being any different now.” 137