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Our recipe tip: Enjoy Tyrolean cuisine at home!

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Chanterelle goulash

Ingredients for 4 persons:

  • 1 kg chanterelle
  • 1 clove of garlic
  • 1 pinch of flour for dusting
  • 1 teaspoon chpped parsley
  • 1/8 l cream
  • 500 ml beef broth
  • 1 pinch of salt and pepper
  • 2 onions

Preparation

  • First of all the onions must be diced and fried in a pan until they are golden brown, 
  • Then the golden brown, slightly burnt onions should be removed from the pan and put aside.
  • Put the cleaned and rinsed chanterelles into the pan and fry them until they turn golden brown as well and no water comes out of chanterelles - add one pinch of flour (= for dusting) and stir briefly once more. 
  • Now you can add the finely chopped garlic to the chanterelles and give it all another stir. 
  • Add the beef broth and the slightly burnt onions to the pan. 6. Let it come to the boil and add the cream -  let it all cook until you get a creamy, sooth substance. 
  • If the sauce is not creamy enough, add some flour butter or cornflour, to which you add a bit of water and stir it, in order to thicken the sauce. 
  • Add salt and pepper to the chanterelles and mix it with the chopped parsley. 

Tip from our kitchen team: The best side dish to complement the chanterelle goulash is homemade bread dumpling. 


Zillertaler Krapfen

Ingredients for 4 persons:

Dough

  • 200 g rye flour
  • 200 g wheat flour (sifted)
  • 1 tbsp. oil
  • 6 tbsp. milk
  • Salt
  • Oil for frying

 

Filling

  • 500 g potatoes
  • 50 g grey cheese
  • 250 g cottage cheese
  • 100 g “Bröseltopfen” (cottage cheese with a crumbly consistency)
  • Chives
  • Salt, pepper

Preparation

Dough
Knead the flour, salt, oil, and milk until the dough is firm. Cover the dough and let rest for a half an hour.

Filling
Cook the potatoes, peel them, and put them through a ricer. Grate the grey cheese and finely chop the chives. Then, stir together the potatoes, grey cheese, cottage cheese, and chives until completely mixed. Season with salt and pepper and keep the dough cool. Shape the dough into 4-5 cm thick rolls. Then cut off a 1 cm thick slice and thinly roll out to a 12 cm diameter. While rolling out the discs, sprinkle a little wheat flour on them so that they don’t stick together.

Add a tbsp. of oil to each disc of dough and fold and press the edges together. Fry them in a hot pan with oil.

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Guest reviews

"Very nicley appointed in the local Tyrolean style with lots of wood but still "alpine chic". Very clean."

DGE2014 - Munich, Germany - TripAdvisor