Overview
- On Thursday, Lafer told Krone he ate a "really great" schnitzel at Hotel Edelweiss in Obertauern.
- Days earlier, he said ski-hut schnitzels are often very dry—"like a truck drove over them"—and claimed many are convenience or frozen items.
- Several Salzburg operators, including Sylvia Schnell and Sepp Herzmaier, rejected a blanket criticism and invited him to sample their dishes.
- Industry voices, including Alpine Club spokesman Gerhard Zagler, pointed to remoteness, supply challenges and peak-time staffing pressures as reasons some huts use convenience products or fryers.
- Lafer has recently avoided ordering schnitzel in huts, choosing alternatives such as Käsespätzle or Frittatensuppe.