This past winter, there was an article in The New York Times about new inns cropping up high—like 12,460 feet high—in the Austrian Alps. Instead of crashing at the base of the mountains, travelers are braving the tippy-top of the ranges. But not just for skiing. Big vistas, mountain pastures and inns with family farms serve up rustic accommodations and meals from local ingredients. Six different places were mentioned, but one sounds especially fantastic: The Taxhof, which has been owned by generations of the same family since 1687, is attached to a big working farm with cows, sheep, goats, donkeys, ponies, chickens, quails, rabbits and cats. There’s even a petting zoo for the kids.
Most of the rooms and cottages look functional, spare and quite lovely, but the Docbodnsuite (in the photos) is unexpectedly modern with panoramic, atrium-like views, rooftop terrace, an open fire pit and super stylish furniture (I spy a stool from e15). Part of the appeal, at least for me, is the cozy on-site restaurant that serves regional specialties, like Pinzgauer Kaspressknödel (a type of cheese dumpling), lamb roast, potato dumplings stuffed with black pudding, and sugared pancakes with stewed fruit—all made with ingredients from the family farm (or neighboring ones).
[Photos courtesy of the Taxhof]