The regional cuisine is just one of the distinguishing characteristics of Tirolean inns. These same Tirolean inns are also places for social contact and exchange between locals and visitors, and of course the famous Tirolean hospitality. The comfort of their guests is top priority for the more than 120 Tirolean inn proprietors.
From ‘Graukas’ (grey cheese) and beer served with pretzel, to a gourmet menu enjoyed in a 100-year-old, wood-panelled lounge, ensconced in a medieval castle, or al fresco: Tirolean inns are synonymous for hospitality, a friendly ambiance, and excellent food. 120 Tirolean inns and restaurants bearing the quality seal maintain the high standards of typical Tirolean hospitality, and prepare dishes according to traditional recipes. These gems of Tirolean cuisine and eating culture are easily recognised by their green quality seal ‘Tirolean Inn’.
The pots and pans in Tirolean inns are filled with the produce sourced from local farmers in the area, or from the inn’s own production - a fruit orchard or vegetable patch out back, or from an own fish farm. The kitchens of Tirolean inns use these home-grown quality products with meticulous care and the very best - sometimes ancient - recipes. The menu might feature some quaint delicacies for your ‘Marend’ (snack), for example a ‘Krapfen’ (traditional home-made doughnut) or a ‘Blattlstock’ (a stack of filled savoury pancakes). Tirolean inns also feature a number of dishes that have found their way to this Alpine heartland land via the mountain passes, and have since become part of Tirolean cuisine.
