Regional recipes from Tyrol
Greetings from the kitchens of the Tannheimer Tal
Does food always taste better on vacation? Not necessarily! We bring traditional delicacies to our guests' homes. Greetings from the kitchens of the Tannheimer Valley—regional chefs reveal their recipes. The recipes are easy to download and print.
Publisher: Wellnesshotel Der Engel
This chocolate slice combines light and airy sponge cake with creamy white chocolate buttercream. Crunchy hazelnut brittle provides the perfect crunch and harmoniously rounds off the taste experience.
Publisher: Beim Käthrer
This dish has various names and forms. In some families, this delicacy is thinner and is called Erdäpflnudla. At Beim Käthrer, the fried potato dough pieces are round and thicker and are called Erdäpfelbolla.
Publisher: Das Hohenfels
Delicate potato gnocchi are refined with aromatic wild garlic pesto, creating a wonderfully creamy taste experience. Roasted pine nuts and Parmesan shavings lend the dish a nutty note and round off the composition.
Publisher: Die Post
Tender braised pork knuckle meat, marinated in a spicy broth with carrots and cucumbers, results in an aromatic aspic in a jar. Perfect to enjoy with farmhouse bread and freshly grated horseradish!
Publisher: Burgschenke
Tender braised lamb with hearty root vegetables, finely seasoned and slowly braised in white wine – a real Tyrolean treat. Perfectly rounded off with golden brown roasted peppers and courgettes!
Publisher: Hotel Tyrol am Haldensee
Fruity, fresh and wonderfully refreshing – the non-alcoholic Angelina cocktail combines exotic mango, tangy lemon and sweet strawberry to create a harmonious treat. Perfect for the whole family, whether in the mountains or on the beach!
Publisher: Hotel Bergblick
Delicate, buttery and full of flavour – traditional Schlutzkrapfen combine a creamy spinach and ricotta filling with fine pasta dough. Served with nut butter, fresh chives and Parmesan cheese, they are a real treat from Alpine cuisine!
Publisher: Vilshof
The Vilshof Burger combines hearty beef, creamy avocado sauce and aromatic red wine onions in a homemade brioche bun. A real treat that is taken to a whole new level with homemade ingredients!
Publisher: Hotel Schwarzer Adler
Delicately smoked salmon trout meets a creamy mustard and cucumber sauce, accompanied by sweet and sour radish and crispy beetle bean sand. The horseradish sticks add a spicy note and make this dish a harmonious taste experience.
Publisher: Hotel Bogner Hof
Hearty cheese spaetzle, layered with spicy cheese and golden brown fried onions, are the ultimate treat after a mountain hike – or simply for a cosy evening at home. A classic mountain hut dish that tastes like home and is guaranteed to leave you wanting more!
Publisher: Wellnesshotel Der Engel
Creamy American cheesecake on a crispy biscuit base meets fruity strawberry sorbet, delicate rhubarb pieces and buttery crumble. The combination of sweet and slightly tart makes this dessert an irresistible treat.
Publisher: Das Hohenfels
Crispy fried chicken meets a hearty potato and cucumber salad, refined with Styrian pumpkin seed oil for a full-bodied aroma. The golden brown breadcrumb coating made from breadcrumbs and pumpkin seeds provides the perfect bite, while the lukewarm salad with spicy dressing and fresh herbs harmoniously complements it.
Publisher: Wellnesshotel...liebes Rot Flüh
A fluffy yeast dumpling filled with fruity plum jam, topped with fragrant poppy seeds and melted butter – a true piece of Austrian pastry tradition. Served with warm vanilla sauce, it becomes a sweet treat!
Publisher: Wellnesshotel Der Engel
The creamy avocado terrine with a hint of lemon and a light spiciness meets an aromatic shallot and balsamic jam with a delicate sweetness. An elegant interplay of freshness and intense flavours – perfect as a sophisticated starter!
Publisher: Die Post
Aromatic sage dumplings meet butter-tossed beetroot, refined with spicy horseradish and Parmesan cheese. The combination of hearty dumpling dough and the slightly earthy sweetness of the beetroot creates a harmonious taste experience.
Publisher: Hotel Schwarzer Adler
Tenderly braised calf shank from Tyrolean heifers unfolds its full aroma in a rich sauce with Swiss stone pine balsamic vinegar. This is complemented by two types of parsley root – creamy purée and aromatic roast – which provide an elegant accompaniment to this hearty dish.