Regional cuisine on the Stubai Glacier

Experiences | Behind the scenes
created by Sabrina Kostner

Top local quality has always been a top priority on the Stubai Glacier. The Stubai Glacier restaurants were awarded the "GenussWirt" award for their sustainable culinary approach, one of the most important awards in Austrian gastronomy.

Top local quality has always been a top priority on the Stubai Glacier. The Stubai Glacier restaurants were awarded the “GenussWirt” award for their sustainable culinary approach, one of the most important awards in Austrian gastronomy. Not without good reason, since the Stubai Glacier places great emphasis on the use of regional and seasonal food, sustainable dishes, doesn’t use convenience produce and bakes, cooks and makes apple strudel, goulash soup and even pasta  pasta on site, in the world’s highest-located pasta manufactory.

The focus is on the processing of high-quality local food and regional quality products. As much as possible comes directly from the Stubai Valleyt, then from the Tyrol, from Austria and also from the neighbouring South Tyrol. This minimises unnecessary transport kilometers and protects the climate. The goal of gastronomy on the Stubai Glacier is to promote local small businesses, farmers and regional producers.

Quality products from the local kitchen are valued. Species-appropriate animal keeping can be better kept in view, as can direct exchange with local suppliers and their needs. The purchase and processing of whole animals “nose-to-tail” has long been the common method on the Stubai Glacier. For example, cattle are processed a 100% and find their way onto the plate as steak in the Schaufelspitz restaurant, consommé in the Goldene Gams restaurant or goulash soup at the Jochdohle restaurant. In the Cafe Bar Zum Steinbock, the Schneekristall pavilion and the Bödele Hütte too, many traditional Tyrolean dishes can be found. The recipes of two of our favourite dishes of regional cuisine that can also be found on the menus of the Stubai Glacier restaurants can be downloaded at the end of the article.  Cooked at home, it definitely tastes like a little “holiday”, even we can’t “deliver” the spectacular panorama over the 31 3,000m-peaks and the varied options for hiking experiences in the summer or the pure piste bliss in the winter.

Regionalität: Produzent und Endverbraucher mit regionalen Produkten

Why eat regionally?

But that begs the question, “why eat regionally?” when the whole range of delicacies from all over the world is tempting? Regional food tastes good, is good, is good for you. Regional cuisine is freshly prepared without preservatives or flavour enhancers and is good for animals and humans. The advantage of regional produce is obvious. You know where the products come from, know the producers and suppliers and can get an idea of the origin anytime.

Why does it make sense to buy regional products? Because you can make a difference for the region. The added value remains in the valley, which means that many jobs are secured. This also explains why regionality is so important to us. For us it should be part of every holiday, it is part of our culinary heritage, our identity. And on holiday, enjoying the regional cuisine is probably the most tasteful way to immerse yourself in a new culture.

Kaiserschmarren wird mit Staubzucker bestreut

What is there to eat in the mountains?

Just like the sky above you and your own taste, there are hardly any limits to indulging in the mountains. The food has to taste good and give you strength, especially if you have really exhausted yourself in the mountains beforehand, which is why rich dishes are always served with lots of vitamins. The Kaspressknödel (pressed cheese dumplings) cannot do without a green salad and the Gröstl (roast potatoes with sliced pork/beef) come with coleslaw.

We are also happy to answer your question “What is typical for Austrian cuisine?” Sweet dishes such as strudel, Kaiserschmarrn (shredded pancakes with raisins and sugar), filled pancakes etc. are still important in Austrian cuisine and dumplings and spaetzle in the most diverse variations have become a integral part of menus. Of course, there are regional differences, so we are happy to explain which specialties are typical for the Tyrol. Tyrolean speck dumplings, Tyrolean Gröstl (roast potatoes with onions and sliced beef or pork) are certainly the most famous specialties, followed by “Kiachl” (doughnuts) which are either served sweet with cranberries or sauerkraut. The Stubai Valley is known for its sweet “Kirchtagskrapfen” (doughnut).

Regionale Grundprodukte: Kartoffeln im Karton

Knowing where it is from!

We at the Stubai Glacier make no big secret of where the products we use come from. We rely on first-class quality from the region for the region and on suppliers from Austria and the neighbouring South Tyrol. For example, we get trout and char from the Tschangelair Alm in Neustift, one of the highest-located fish farms in the Alps. We get our vegetables from the farm of the Hörtnagl family in Fulpmes. Mayr-Fleisch, a slaughterhouse in Natters, provides us with 100% organic meat and we get the burger patties for our tasty Jochdohlen burger from the Maashof Mathon in the Paznaun.

Should you still wonder whether a visit at the Stubai Glacier pays off, we have now summarised 5 GOOD REASONS:

  1. Feasting with a view: there is provably nowhere else with a more impressive mountain panorama!
  2. Indulging with a good conscience: fair and sustainable simply taste better!
  3. Healthy food is good for you: doing without convenience food is worth it!
  4. Appreciate quality: with conscious eating to a holistic feeling of well-being!
  5. Experience a variety of tastes: a fresh interpretation of Tyrolean cuisine makes you want more!
Recipe Kasspatzln
Size: 3 MB | Format: pdf
Recipe Tiroler Gröstl
Size: 2 MB | Format: pdf