Reutte

Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately. The d... Read more

Tiroler knödel are traditional dumplings from the Tyrol region of Aust... Read more

These bacon dumplings originate from the Austrian Tyrol and Italian South Tyrol but are known throughout the entire Alpine region of Europe. Speckknödeln are made by mixing stale bread with eggs, sauteed bacon, and onions. They are cooked in boiling water and typically served with a hearty s... Read more

Tiroler gröstl is a traditional dish from Tirol, an Austrian region famous for its skiing and hiking courses. Like most Alpine dishes, gröstl is simple, yet rich, consisting of fried potatoes, onions, and bacon. Traditionally, the dish is served with a fried egg on top. Gröstl prov... Read more

Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, preferably parmesan. After they have been boiled, the... Read more

Kasspatzln is a traditional cheese-based dish in several regions of Austria, Germany, Liechtenstein, and Switzerland. Most notably a favorite in the western Austrian state of Tyrol, this variety of kasspatzln uses strong-flavored local cheese varieties such as Bergkäse or Grauk<... Read more

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian). The dough is typically made from wh... Read more

Strauben is a traditional funnel cake originating from Austria. It's made with a combination of flour, egg yolks, salt, and white wine. Once the smooth dough has been formed, it's chilled, rolled, and cut into strips that are then loosely intertwined and fried in hot oil until golden brown. The d... Read more

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsl... Read more

Kiachl is a traditional pastry from the Tyrol region in Austria. It's a type of fried yeast dough pastry often enjoyed during the Christmas season and at local festivals. When making kiachl, a yeasted dough is left to rise, then shaped into a round, flat form with a depression in the middle. The ... Read more

Tiroler käsesuppe is a traditional Austrian dish from the Tyrol region, a rich, cream... Read more

Moosbeernocken is a pancake-like dish that is primarily made by using fresh bilberries, a type of wild fruit that can be found in the Alps. Because the bilberries have a very short season, this dish can only be made around the month of July, when they are beginning to ripen. The dish is prepared ... Read more

This Austrian hard cheese is made from raw cow's milk obtained exclusively from cows feeding on green fodder and hay. The milk must be free of any additives, which is what gives this Tyrolean cheese its distinctively intense natural flavor. Tiroler Bergkäse has a hard rind, while th... Read more

Produced in a traditional manner by Austrian farmers, Tiroler Speck is one of the oldest Tyrolean specialties whose origins can be traced back to the 1500s. This bacon is first dry-salted and seasoned with a special blend of spices, cold smoked over beech wood, and finally dried and matured in th... Read more

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian). The dough is typically made from wh... Read more

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture. Named after the grey colored mo... Read more

This hard Alpine cheese is made from raw cow's milk, and has been produced in the Tyrolean Alps at least since the late Middle Ages, when cheesemaking was the only effective way to preserve the precious Alpine milk. The milk for Tiroler Alpkäse is obtained exclusively during summer from cows... Read more