Fancy rustic dishes with a modern twist? Nothing beats traditional "Muas" and "Schwarzplentener Riibl" as your grandma used to make?
Prefer lighter cuisine? At the Bauernkuchl in Hinterpasseier/Alta Val Passiria, there’s something to suit every taste! The participating restaurants serve, among other delights:
- Creamy porcini mushroom soup | pastry horns filled with chive ricotta
- Handmade Schüttelbrot gnocchi with aromatic ragout of local game
- Beetroot dumplings with leek and grey cheese sauce
- Homemade pumpkin tortelloni with game ragout and lingonberries
- Venison goulash with spätzle and braised red cabbage with apples
- Pan-fried blood sausage “Gröstel” with bacon cabbage salad
- Braised beef cheek | quark spätzle | red cabbage
- Roast lamb from Stuberhof in Pfelders | two bacon dumplings |
seasonal vegetables
…and for dessert?
Homemade chestnut hearts served with freshly whipped cream
Apple fritters with vanilla sauce
Chestnut meets quince
Important information about the farmhouse kitchen and all the dishes offered by the participating inns can be found in our info flyer.