South Tyrol is entering hibernation, before waking up again in December for skiing holidays. Cable cars shut down operations one after the other, most of the mountain restaurants and huts are already closed, and there is plenty of snow above 1500m. The restaurant/hotel Frommeralm will probably close soon too, as it is located exactly at the changing point between two cable cars, one of which has already stopped, and the other one will stop in two days.
The Almbrettl was a textbook Marende with a twist: a small plate containing pickled stuff (carrots, mushrooms, etc.) swimming in olive oil. It’s an interesting addition, but frankly the oil had killed all the taste of the pickles, so they might have as well served the olive oil alone, just to dip the bread into.
Otherwise, it was standard thickly-cut (or not cut at all) stuff: Speck, Kaminwurzen and cheese, the latter served as two slices of the same sort. Very surprisingly, none of the three ingredients had any strong flavor, so I had to carefully ration the accompanying salty cucumber to get any sort of taste. Worse still, the Speck and the Kaminwurzen were complete bastards to chew: my teeth are not in their best condition these days, but I cannot imagine anyone, except a shark, perhaps, not to struggle with such tough meats.
Frommeralm is a nice place, and the surroundings probably look quite stunning when the weather is better, but despite a friendly service, their Almbrettl did not leave any desire to occupy my teeth with it again any time soon.
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