The air up here is fresh and clear, and you can watch the odd cow grazing on the lush green Alpine meadows. In the background stand the mountains with their fantastic rock formations. All you need to do is to enjoy this peace and quiet and gaze out into the distance – and at the menu in front of you. Then you can head off on a culinary journey through time, because many of our Alpine dishes have their roots in the mountain cuisine of our forefathers. You might see beetroot “Rohnen” or “Schwarzplentene” Knödel on your menu. Never heard of them? Rohnen is what we call beetroot, and Schwarzplentene Knödel, which used to be seen as something just the poor people ate, is made from ingredients including buckwheat flour – just like the dessert “Schwarzplentene Riebl”, which is similar to Kaiserschmarrn and has its culinary origins in the mountains.
Naturally, no Alpine farm offering would be complete without cheese made from the best South Tyrolean milk and Speck Alto Adige PGI, served on a traditional wooden board, for example. Alongside these classics, you can also experience haute cuisine hut-style, including antipasti with a Mediterranean twist, speciality meat dishes from the grill and inventive pasta creations – all washed down with one of our Alto Adige wines, homemade gin, raspberry juice or elderberry cordial. Enjoyed up here in the mountains, it’s bound to taste fantastic!
If you’d like to taste even more Alpine farm dishes, why not set off on a hut tour? There you’ll experience the full culinary spectrum, from rustic, down-to-earth fare through to high-end cooking.
