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!

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...

“I don’t cook at

“I don’t cook at home, I sometimes make toast, salad or a cold snack. I admire anyone who cooks at home for a number of guests.” 140 C.W. We offer cooking classes all year round, almost every third Saturday of the month. 8 – 15 people can participate. Each cooking class is different and we all cook together for the participants and their guests. And each participant is different, some only want to observe, others drink wine and others immediately want to get behind the stove. Most of the time you quickly get an impression of what the group is like and then you can involve everyone accordingly – of course that only works in a small group. We see all sorts of different groups participate in the classes. We also offer classes outside of normal dates where fixed groups cook together; companies, for example. Because of the cooking classes I’m always up to date and I immediately put down any recipes for new dishes. That was the reason for doing the cooking classes in the first place. I used to do offer daylong cooking classes on our closing days. But it became increasingly difficult to find the people for it because they require more time and effort. At some point we came up with the idea of afternoon cooking classes and they work out very well. Apart from that I really enjoy cooking with others and passing on my knowledge. Many participants are regulars at the restaurant or they become regulars. Plus, you also communicate to the participants what cooking is all about and you make them more sensitive to the things that go on in the kitchen and how much effort goes into everything. That way the guest may be a little more relaxed when they eat and maybe forgive the one or the other small mistake. L.L. What dishes are made in the course of the afternoon? C.W. I don’t usually have a particular topic for the course, it really depends on the season. Guests can express their wishes, too, so long as it is something that can be made in 2 – 3 hours. Then I think about what is in season and what the participants could be

able to buy in the region. Because they don’t have the same sources that I have. You can buy the products with me, too, though and I sell them on at purchase price. I think it simply is important that one can cook the dishes at home, too. In the restaurant and in the course we cook as a team, at home you’re usually alone or with one other person. And to make sure that one does not have to spend the entire day in the kitchen at home I choose recipes where some parts can be made days before, which may even make them better. And in that case it does not matter if one cooks for guests or “just” the partner. In the classes we make dishes that can be easily adapted. The participants make the dishes with me and get a feel for them – that makes it easier to cook them again at home. Kulinarik & Genuss L.L. Do participants need experience in the kitchen? C.W. No, not at all. The participants are generally very different. But of course you can say that those who take the time and spend the money on a cooking class also like cooking at home. In any case no-one is left to themselves. We cook together and that way it’s never been embarrassing for anyone. Our cooking classes are always a lot of fun. L.L. Have you discovered the one or the other talent during one of the classes? C.W. Yes, just the other day. There was a young man who had no training but chopped like a pro. In that case you see that someone likes to cook at home, too. In many cases the participants cook to relax. The fact that cooking has become a great trend is apparent in the media, too. It’s also a sign that the people are interested. And of course a cooking show can be instructive, but trying things out yourself is something entirely different. What is an interesting fact, is that the number of women and men is usually equal in my classes. Cooking stars like Jamie Oliver have really brought about some change. He presents the topic in a laid-back way and with few ingredients. Together with his brother Markus, Christian Winkler runs Winkler’s im Neuwirt in Kitzbühel. Both are gastronomers in the fourth generation and have realised their dream with their own restaurant. In his kitchen, Christian Winkler creates regional delicacies and creative classics that can be enjoyed in a laid-back atmosphere at Winkler’s. During the monthly cooking class “Kochen mit Christian” (= cooking with Christian) the top chef passes on his comprehensive knowledge to the participants.