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Sustainable mountain culinary. No alpine inns without innkeepers; no region without culinary tradition

May 31, 2016 Destination Europe No Comments Print Print Email Email

The sense of enjoyment in Stubai does not start with the food. No, the entire journey from raw ingredient through to refinement and plating up turns food into an experience in itself.


The Stubai culinary venues determine the course of things here: these mountain inns and lodges use Stubai products when preparing their dishes. Guests, who place value on regional products and dishes, recognise all the dishes based on the “Stubai Kostbarkeiten” (Stubai delicacies) logo. But what is it that makes the products from Stubai so special? The purity of nature and the loving dedication of the Stubai residents to their valley. And it starts with the milk…

Milk from Stubai – more than just a 1L pack

You can buy milk directly from a farm in Stubai, and many hotels in the vicinity are supplied with fresh milk on a daily basis. It is the foundation for other, extremely tasty delicacies from the valley. Starting with yoghurt! The people of Stubai love their fresh yoghurt; above all in summer it is served to guests with fresh “Moosbeeren”, the Tyrolean expression for blueberries – as can be enjoyed for example on the “Erlebnisweg Schlickeralm und Schaukäserei” adventure trail. The latter is a place where another product is produced in Stubai: cheese. And Stubai’s cheese is quite varied. On the one hand, you can buy fresh goat’s cheese in garlic oil from the farmers’ markets in Fulpmes and Neustift. On the other hand, the Stubai mountain cheese packs a real taste explosion: mountain lodge innkeepers use it for their hearty “Kasspatzln”, the typical Austrian pressed cheese dumplings with salad or in a soup and, of course, for the opulent Stubai “Brettljause” or charcuterie board, which is an absolute must at any hiking stop-over. The Tyrolean grey cheese should also be mentioned: this tasty, virtually fat-free cheese is served at the Schlickeralm restaurant with fresh onions, vinegar and oil – with a big chunk of crispy farmhouse bread to round off the ensemble. Those interested in how to milk correctly, and how the different products are made, can find out at the Froneben Alm guesthouse under the motto “Mountain pasture life from early to late” (“Almleben von früh bis spät”). Here you can also enjoy the home-grown products on a picnic on the mountain pasture itself.

From cured pork to beef

What would an Alpine mountain lodge be without cured pork? It is almost chips without ketchup and mayonnaise. Although the latter is widely available in the mountain lodges and pastures, the region’s cured pork is a real treat. Numerous lodges smoke the meat themselves and serve it either with Tyrolean dumplings or on a slice of fresh bread. Anyone looking to take a piece home with them should pay a visit to the Krösbacher mountain butchers in Fulpmes. In addition to cured pork, the guesthouses also serve excellent beef. The reason for its particular good quality starts early because the heifers are reared on Stubai’s mountain pastures. Visitors can take it in for themselves on the adventure trail from Mieders to the Gleinserhof Alpine guesthouse. Expansive larch meadows, old and in parts run-down barns, and Alpine orchids line the trail. At the Gleinserhof, the guesthouse with a stunning view over the valley, the innkeeper indulges his guests with homemade goulash prepared using Stubai beef sourced from local agriculture.

Naturally grown ingredients

The Alpine herbs growing on the Stubai meadows are not only beautiful they also definitely fulfil their purpose. Hard-working bees kept by two beekeepers use them to collect nectar for an exquisite honey that you can try during a visit to an apiary. Herbs are also used, of course, for herbal teas and in marinades for tasty meat dishes. However, schnapps is something very special that uses herbs; and it not only has a medicinal effect, it is also the energising starting point for a great get-together in the mountain lodges and guesthouses. At the Vino Ribis wine cellar, the schnapps distillers Anton Rogl from Fulpmes and Johann Gumpold from Neustift and at the lodges in the Stubai Valley, people love to talk about the history and origins of distilling over a “Stamperl” – a shot of schnapps – about the mountains and, of course, the beauty of Stubai. What would the alpine lodges and guesthouses be without innkeepers? Within the – in part – centuries-old walls, everything is still homemade and brought to the table, just like freshly caught trout at the Kirchbrücke guesthouse. What’s more, the Stubai gourmet programme offers insight into the old handicraft of woodturning. The boss of the Drechslerei Meyer in Fulpmes demonstrates, among other things, how to make a long-lasting bowl from a single piece of rough wood. Perhaps this represents a small guide to greater satisfaction, but without a doubt a cornerstone of sustainable interaction with nature in the beautiful Stubai Valley.

The Kaiserschmarrn Festival and gourmet evenings under Stubai’s starry sky

Celebrating culinary pleasure – Stubai is no stranger to this. On 29.07.2016 the Gourmet Hiking Evening will take place from the Tschangelair Alm guesthouse through the Ruetz Katarakt: fresh bread, cured meats, wine and fruit juices made using natural ingredients await the hiking culinary enthusiast at Stubai’s local eateries. On 12.08.2016 another Gourment Hiking Evening will take place at the Grawa Waterfall, and will once again be drawing in enthusiasts with Stubai specialities. The atmosphere at the impressive waterfall is underscored by classical music and a spectacular light show. A special highlight in autumn: the Kaiserschmarrn Festival enters the second round on 01.10.2016. After the previous world record success, which saw the baking of the world’s largest Kaiserschmarren (sweet pancake with raisins). Stubai will deliver a surprise this year with an entirely new concept.

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