Okay, that's a lot. Fortunately, most people have already made peace with the high-calorie Kasspatzln and can just enjoy them here in Tyrol.
Admittedly: There are cheeses that look better. And its odour is also rather strong when it is very mature. But once you have taken it to heart, Tyrolean grey cheese is a real delicacy.
You will have guessed it, the Kwell char is at home in the waves of clear spring water. The cool water and slow growth guarantee its characteristically firm and flavourful meat.
Yes, what would Tyrol be without its dumplings. Fortunately, it takes quite a while to eat your fill of Tyrolean dumplings here. After all, we never get tired of rolling them in new colours and flavours.
Schlu... what? Anyone who has ever tried a Schlutzkrapfen will know how quickly the doughnuts are polished off. And why these delicious dumplings are called that.
Isn't it marvellous that a leftover dish can become a national dish? We often find that down-to-earth simply tastes better.
We love soup garnishes. And because you can put pretty much any vegetables in a barley soup, we particularly love this soup.
I promise, cranberry dumplings will never disappoint! And yes, strictly speaking, these are simple blueberry pancakes. But then it only tastes half as good.
Some things are too good to be reserved for sweet or savoury eaters. Kiachl, for example. That's why you can actually find the dough pancakes with sauerkraut or cranberries everywhere. Incidentally, you can find Kiachl most reliably during the Advent season. And if you're lucky, at one or two village festivals.
You have probably eaten Tiroler Almkäse many times. After all, we mix a bit of cheese into almost everything. But it is only when you try it unprocessed that its many flavours really come to the fore.
It is the centrepiece of every mountain hut: Kaiserschmarren. Where to find the best one (and what it should be like) is a matter of debate. The only thing left to do is to try as many as possible.
We want to be honest with you. Some say that Krautinger tastes like old socks. Some taste a noble brandy in it. But you have to make that decision for yourself.
Traditionally filled with poppy seeds and pears, Kirchtagskrapfen are at least as important for autumn as pumpkins. Okay, maybe a little less well known. But that doesn't matter - there's more for us!
There are many traditional dishes in Tyrol that should definitely be tried. The most popular Tyrolean dishes include bacon dumplings, Tiroler Gröstl, Schlutzkrapfen and the famous Kaiserschmarrn. These classic dishes are firmly anchored in Tyrolean cuisine and are served in many restaurants.
Most dishes can be found on almost every mountain pasture or in traditional inns. Kiachl or Kirchtagskrapfen are more difficult to find at certain times of the year. You are more likely to find these at culinary festivals or Advent markets.
Traditional Tyrolean cuisine is down-to-earth and hearty. It is based on local ingredients such as bacon, cheese and potatoes. Typical Tyrolean specialities include hearty dishes such as dumplings, rösti and Tiroler Marend, a traditional snack with bacon, cheese and farmhouse bread. Many dishes have alpine origins and are ideal for the cold winter months.
There are also numerous vegetarian dishes in Tyrolean cuisine. Classics such as Kaspressknödel, Schlutzkrapfen with cheese filling or Krautkrapfen are vegetarian alternatives. Many restaurants also offer modern interpretations of traditional recipes for vegetarians.
Tyrolean cuisine uses many regional products that make the flavour experience unique. These include Tyrolean mountain cheese, grey cheese, Tyrolean bacon, alpine milk and butter and herbs from the region. These regional foods contribute to the authentic flavour of many typical Tyrolean dishes.
Tyrolean specialities are available in local supermarkets, but also in numerous small farm shops or at farmers' markets. Many butchers and bakeries offer regional products such as Tyrolean bacon, farmhouse bread and Alpine cheese.
