The Karwendel Silver Region shapes Tyrolean cuisine

Updated 27.06.2023

Down-to-earth, regional and always surprising is the cuisine of the Karwendel Silver Region. The variety ranges from Blattlkrapfen to the legendary Ofenleber. On the Tyrolean Schnapps Route you are sure to find the right digestif.

Every Monday is Blattltag at the traditional Schwazer Einhorn Schaller inn: then Silberblattl-Krapfen with sauerkraut are on the menu. The old Tyrolean farmer's dish is filled with Lieb grey cheese and curd cheese from the Weerberg and baked in fat until golden brown. At the Loassattel, visitors not only enjoy a dreamlike view of the Karwendel mountains opposite. They also enjoy a Loas schnitzel. You can get it at the Alpengasthof Loas, from hut owner and chef Werner Wimpissinger. The difference is the meat, which has to come from pork for the Loas Schnitzel. The oven liver is prepared according to old tradition by Toni Kirchner at the Gasthaus Hotel Rieder in Jenbach. Pork liver, heart and lungs are minced, mixed with potatoes, eggs, onions, bread rolls, garlic, flour and spices, formed into a roast in the pork net and put into the hot oven. Speaking of pork: Kohlerhof Danzl in Schwaz is the best address for Kaminwurzen, bacon and Grammelschmalz. The farm shop also offers many vegetarian products.

Freshly pressed apple juice goes well with hearty Tyrolean home cooking. Up to 70,000 litres are produced by the Schwaz fruit and gardening association every year. You can't go to Gasthof Marschall in Stans without a Helles beer. The in-house Marschall beer from the Zillertal brewery is particularly recommended with game or beef. Schnapps is an old cultural asset in Tyrol. On the Tyrolean Schnapps Route you can discover some multiple award-winning treasures, such as fine spirits from the Purnerhof schnapps distilleries in Terfens and Toni Rossetti on the Kolsassberg. In the 500-year-old vaulted cellar of the Tyrolean Schnapps Museum, you can taste various fine brandies and liqueurs. You can also learn interesting facts about old fermenting barrels, distilling and mixing equipment from the times of the emperor. The Tyrolean mountain apiary Farthofer is making a name for itself with honey of various flavours. In late autumn, everyone in the Karwendel Silver Region is talking about "Migala", a sweet spiced black bread with sultanas. They are followed in Advent by Thomasradln, a fluffy yeast dough pastry with aniseed, lemon peel and curd cheese.