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ItalianoUpdated 21.04.2022
Extensive hikes in the idyllic landscape whet your appetite for Tyrolean cuisine. In the Alpbach Valley you can experience tradition that melts in your mouth. From hearty home cooking in alpine huts, Tyrolean delicacies in inns to exclusive specialities in gourmet restaurants, you can enjoy the food here.
Whether you conquer the mountain in the gourmet gondola or on a culinary hike - in Alpbachtal, culinary delights are combined with unique experiences. From hearty home cooking in alpine huts, Tyrolean delicacies in inns to exclusive specialities in the gourmet restaurant, you will be served up with relish.
Tradition that melts in your mouth: Tyrolean spanking cake
The original Tyrolean Prügeltorte has its home in Brandenberg. There, the sweet Baumkuchen has been baked by the farmers for generations as a festive pastry for family celebrations, weddings or christenings. And this is how it is made: a dough is prepared from eggs, butter, sugar and flour. Then the beater, a conical wooden roller wrapped in parchment, is put on a spit with a crank. With constant turning, layer after layer of the rather firm dough is dripped onto the roller and baked over an open fire until golden brown. If you would like to look over the shoulder of the professionals as they prepare the cheese, you can do so at the Kaiserhaus inn.
Alpbachtaler hay-milk cheese
What distinguishes hay-milk cheese from other cheeses? Alpine dairyman Hubert Rendl explains it as follows: "Our farmers do not use fermenting feed (silage) at all." So the difference lies in the animals' feed. In the Alpbach Valley, the cows eat lush grass and herbs in summer. In winter they get fragrant hay. Guaranteed fresh, unfermented, without additives and preservatives. And you can taste that too! More than ten different types of cheese are offered in the Reith im Alpbachtal alpine dairy's own shop. The hay-milk palette ranges from Alpbachtaler mountain cheese to Tilsiter, Emmentaler, wild garlic cheese and the original "Alpbach-Taler".
Floberry - the best fruits from the region
Naomi and Florian Hechenblaikner have laid the foundation for high-quality, regional products with their fruit plantation near Matzenpark. Several awards for their exceptional jams, such as blackberry-lemongrass or quince-elderberry and liqueurs prove the high quality of their products. Whether self-picking, selling in the mobile shop in the field or at their own farm shop in Reith im Alpbachtal - customers are spoilt for choice where to buy "Floberry" products.
High-percentage living culture
In the Alpbachtal there are still many tradition-conscious schnapps distillers who produce noble drops themselves. One of them is Günter Kammerlander from the Pinzgerhof in Reith im Alpbachtal. Here the art of making schnapps has a long history. In front of the farm is a garden with about 250 fruit trees. The fine schnapps sommelier produces schnapps, brandies and liqueurs of the highest quality. The hearty stomach warmers are part of the culture of life in Tyrol. But not all schnapps is the same, as Günter Kammerlander knows. No artificial additives and no high-proof "hooch" find their way into his distillery - only high-quality, hand-picked, natural and fully ripened fruit, local roots and the sweetest berries are processed into noble distillates.
Toque restaurants
They are the créme de la créme of upscale cuisine. There are four toque restaurants in the Alpbachtal, which have been awarded for their quality by the leading guide "Gault Millau". The four gourmet temples have exceptional culinary delights in store. The special ambience of each establishment rounds off the gourmet experience. In Sigwart's Tiroler Weinstube, you can "feel" the historical breath of the past that is inherent in the old walls of the house. At the Böglerhof - pure nature resort you dine in the historic "Fuggerstube" from the 15th century. Lovers of game specialities will be delighted in the manor house - because here the hunting ground is opposite the restaurant and the chefs hunt themselves. And the fourth Hauben restaurant, the Gasthaus Kundler Klamm, offers regional delights in a modern ambience along the Kundler Klamm gorge.
Show and recreational garden according to Hildegard von Bingen
Tyrol's first herb garden according to Hildegard von Bingen is located in Reith im Alpbachtal. The dedicated Hildegard Association has set itself the goal of imparting ancient herbal knowledge to its visitors. Every Wednesday there is a special herb tour. In addition to healing herbs, the garden is also home to a barefoot path and a massage path. By the way, numerous herbs and products according to Hildegard von Bingen can be bought in the "Einfach Leben Shop" in the village centre of Reith i. A..
A visit to Austria's smallest brewery
Jos Moser's Kristallbräu may not be the biggest brewery, but it is one of the best, as beer connoisseurs claim. The small "garage brewery" has been in existence since 2006 and produces an annual volume of about 1,500 hl of the best unfiltered Kristallbräu beer. By the way, the name Kristallbier comes from the Alpbach crystal water with which "Mein Bier" is brewed. Round and round the beer circulates in the pipes. Just like its customers. Because in order to get new beer, the beer bottles first have to be returned to Jos. The master brewer brews the varieties Zwickl, Weizen, Keller and Bockbier as well as various seasonal beers. And how the Alpbach brewer became a notorious driver in the sidecar world championship scene is best told by him himself on a tour of the brewery.
Bacon Mecca in the Region
In the tranquil Brixlegg district of Zimmermoos you will find a charming farm landscape. Numerous farmers produce bacon of the highest quality. One of them is the rustic Hechahof, which dates back to 1600 and is thus one of the oldest farms in the region. The farm has an open
The farm has an open fireplace, just like in the old days, where the bacon is smoked. The meat lies in the pickle for four weeks, then it hangs in the smoke for 14 weeks, always from October to mid-April. And then there are the spices: Salt, pepper, bay leaf, marjoram, juniper. By the way: To get the full flavour, the meat should be cut very thinly or into cubes.