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:
- South Tyrolean apple and horseradish cream soup with char fillet from “Schiefer’s Fish Farm”
- Porcini dumplings with steamed savoy cabbage in white wine
- Homemade Schüttelbrot dough parcels filled with local porcini and pumpkin butter
- Spelt and pumpkin gnocchi with spicy alpine cheese cream
- Pink-roasted venison loin with nut-pepper crust, beetroot variation and potato leaves
- "Schëpsernes" (traditional roast pork)
- Roast hare with autumn vegetables and farm-style roast potatoes
- Wild burger
- Game (venison or deer) with parsley spaetzle and apple red cabbage
- Baked white liver on marinated tomatoes, onion rings and garlic dip
- Gently cooked goulash from home-reared grey cattle, red cabbage polenta and white braised turnip
…and for dessert?
Chestnut variation with persimmon and hazelnuts
Lingonberry semi-frozen dessert
Quark pancake with blackcurrant jam
Important information about the farmhouse kitchen and all the dishes offered by the participating inns can be found in our info flyer.