As of: February 21, 2024, 2:15 p.m
By: Fabienne Mayer, Sandra Keck
From Käsespätzle to Zillertaler Krapfen: Tyrol has a lot to offer in terms of cuisine.
These ten specialties have everyone wrapped around their fingers.
The Austrian federal states are fundamentally different from one another.
When it comes to dialects, for example, very few people from Austria (and perhaps from the rest of the world) understand a person who comes from Vorarlberg.
But in addition to its own language, each federal state also has its own cuisine.
That's a good thing, because you have nine times the opportunity to taste all the specialties of a federal state.
And it really pays off in Tyrol.
Have a good meal!
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1. Tyrolean delicacy: Kasspatzeln or Käsespätzle
This is what it should look like when you eat cheese spaetzle!
You can find the recipe for classic cheese spaetzle here.
© Simply Tasty
This dish is a must in Tyrolean cuisine and is familiar to anyone who has ever taken a break at a ski hut or alpine pasture.
What's not to love about spaetzle with lots of cheese and fried onions?
Two portions, please!
2. Tyrolean Marend
The “Marend” is a hearty Tyrolean break or snack that consists of sausage and cheese specialties from the region.
© imagebroker/IMAGO
The Tyrolean version of the snack, also called Brettljausn, is the Marend.
This is of course obvious, as Tyrol is known for its spicy mountain cheese.
Fresh bread, Tyrolean bacon, horseradish (horseradish) and Kaminwurzen should not be missing from any alpine pasture or ski hut for a hearty hut fun!
3. Apple wheel
Everything tastes better when fried, right?
This also applies to apple slices that were dipped in batter and then fried until crispy.
© Simply Tasty
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Tyrol can be not only hearty, but also sweet.
This is shown, for example, by the Apfelradl, which are also known as Apfelküchle in southern Germany.
These are apple rings that are dipped in batter and then fried in fat.
Dust sugar on top and you're done!
4. Tyrolean bacon dumplings
King of Tyrolean cuisine: the bacon dumpling © Bernd Juergens/Imago
Bacon is basically a staple food in Tyrol – at least for those who eat meat.
It only makes sense to wrap them in dumpling dough and eat them with a hearty beef soup!
5. Cranberry dumplings
For some it is just a pancake with blueberries, but for Tyroleans it is “Mooschtbeerbaschala”.
© Pond5 Images/IMAGO
Some in Tyrol call it “Mooschtbeerbaschala”, but non-Tyroleans can’t imagine anything about it at first.
Don't worry: it's a quick pancake batter in which blueberries (also called cranberries) are baked in the pan and then sprinkled with powdered sugar.
6. Schluzkrapfen or Schlipfkrapfen
When it comes to donuts, many people probably think of sweet pastries rather than savory filled dumplings like those presented in Tyrol.
© Zoonar/IMAGO
Every cuisine has its own dumplings and in Tyrol they are Schluzkrapfen.
Despite the confusing name, this is not a donut filled with apricot jam, but filled pasta dough in a crescent shape.
7. Cheese dumplings
The flattened dumplings, Kaspressknödel, were originally intended as a recipe for using up leftovers.
© Simply Tasty
Tyrol and cheese are simply a perfect pair!
Whether fried in a pan and served with a fresh green salad or as a soup addition in the winter at the ski hut: cheese dumplings are always a good choice!
8. Tyrolean Gröstl
This classic Tyrolean home cooking usually consists of beef, potatoes, onions and fried eggs.
© Zoonar/IMAGO
In the Gröstl you will find potatoes, onions and small pieces of pork or beef.
In addition to Kasspatzeln, Gröstl is one of the most famous dishes in Tyrol and is often used as a creative basis for unusual creations such as a Tyrolean Gröstl Burger.
9. Kiachl
Tyrolean Kiachl can be served with sweet or savory toppings and are always worth a treat.
© imageBROKER/IMAGO
Kiachl are true all-rounders made from yeast dough and, like Swabian carnival cakes, are fried crispy in hot fat in a deep pan.
Their advantage over other Tyrolean pan-fried dishes: They can be eaten both salty and sweet.
Simply delicious!
10. Zillertal donuts
The half moons made from potato dough are filled with Tyrolean gray cheese (sour milk cheese) and are then fried until crispy.
© imagebroker/siepmann/IMAGO
They are similar in shape to Schlutzkrapfen, but that's all.
These half moons made from potato dough are filled with spicy gray cheese and are also baked in a pan full of fat.
Bon appetit!
The editor wrote this article and then used an AI language model for optimization at her own discretion. All information has been carefully checked. Find out more about our AI principles here.