It’s more than 30ºC below, it’s 19ºC at 2100m, and my Brettljause is seriously melting. It all started with the butter. By the time I made a picture of the dish and posted it on Facebook (The Lodge has Wi-Fi!), the butter has lost most of its shape and turned from something you spread on stuff into something you dip stuff in. The thick slice of salami, for some reason cut into four quarters, was the next thing to fall victim to the sun, losing its fat quicker than the melting of the snow around me. The Speck simply got warm while remaining as fat as before, while the highly industrial ham hardly even changed.
And that melting was the single most exciting thing about that Brettljause, served at a beautiful location in a restaurant that was better than anyone would have expected. If one day you go up the Krippenstein – and I thnk you should – The Lodge is definitely a place to visit (the next hut is more than an hour away and requires a steep climb afterwards when the cable car is not in service). Just don’t expect much in terms of a Brettljause.