Taste the lovely dishes from our menu and get ideas for your own recipes

High-quality food from South Tyrol

Our gourmet menu

Tasty marbled brown trout fillet, crispy fried, served with wild herb salad and pickled cherry tomatoes, dressed with apple balsamic vinegar from Val Venosta/Vinschgau and cold pressed olive oil

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Light frothy carrot soup with "Ahrntal Natur" mountain flowers and "Vinschger Urpaarl" croutons

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Home-made samosa using potatoes from Val Pusteria/Pustertal, accompanied with dandelion pesto, sun-dried San Marzano tomatoes and cold pressed olive oil with calendula flowers

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Small veal loin steak with a herbal crust, roasted porcini, served in its own sauce and presented with colorful local root vegetables and grissini bread sticks.

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Sweet larch tree parfait with South Tyrolean bee honey, roasted hazelnut and Golden Delicious apples.

Recipe suggestions

Light frothy carrot soup with "Ahrntal Natur" mountain flowers and "Vinschger Urpaarl" croutons

4 servings

Ingredients

15 g oil
20 g onions
30 g peeled potatoes
100 g carrots
600 ml vegetable broth or water
Salt and pepper
30 g cream
› 20 ml white wine
10 g butter

20 g walnut oil
5 g dried "Ahrntal Natur" mountain flowers
8 Vinschger Urpaarl croutons
10 g cream

Preparation

  1. Fry the potatoes in oil, add the peeled, chopped carrots and fry together.
  2. Add the vegetable broth and let simmer for 30 minutes.
  3. Add part of the cream and season to taste.
  4. Add white wine, butter and the rest of the cream and mix well.
  5. Season to taste and serve with walnut oil, decorate with Ahrntal mountain herbs and 2 croutons per portion.

Tip

You can adjust the texture of the broth by changing the amount of potatoes in the mix.

Small veal loin steak with a herbal crust, roasted porcini, served in its own sauce and presented with colorful local root vegetables and grissini bread sticks

4 servings

Ingredients

600 g veal fillet or veal tenderloin
15 g oil
Salt, milled pepper

Sauce/dressing
80 g vegetables (onions, carrots, celery, leek)
1 teaspoon tomato purée
1/8 l white wine
1 teaspoon wheat starch
Rosemary

Crust
15 g butter
60 g toast bread, finely grated
3 tablespoon mountain herbs (clover, dandelion, chives, thyme or herb mix)
Herbs (rosemary, sage, basil)
1 teaspoon mustard
Salt, milled pepper

Side dish
60 g roasted porcini
320 g root vegetables
4 grissini

Preparation

  1. Remove the tendon from the veal loin.
  2. Heat in a hot pot with oil. Thinly dice the vegetables, add and roast. Add the tomato purée. Stir in the white wine and add 300 ml. Boil up, add rosemary and let the mix reduce to half on a small fire. Season the sauce, strengthen with wheat starch (mixed with water) and drain.
  3. Cut the veal fillet into four steaks, flatten them slightly and season with salt and pepper. Heat a pan, add oil and cook the steaks well on both sides. Remove the steaks from the pan and place them on a steel plate.
  4. For the crust, melt the butter, add the grated toast bread and the mountain flowers, add salt and pepper and mix loosely.
  5. Add a layer of mustard to the steaks and sprinkle with the crust. Bake the steaks in a pre-heated oven over top heat.

Serving suggestion

Place the steaks on top of the root vegetables and together with the roasted porcini, add a bit of the juice and decorate with the flowers. Serve one grissini stick per person.

Sesame spelt grissini

Ingredients

170 g water
12 g yeast
200 g spelt whole grain flour
50 g flour
5 g salt
5 g dusting flour
Sesame seeds

Preparation

  1. Place the cold water in a bowl and add the yeast.
  2. Mix the flour, salt and herbs and form a dough (approx. 10 min work).
  3. Let the dough rise for approx. 1 hour.
  4. Form long, breadstick-like grissini from the dough.
  5. Place the grissini on a plate, cover with cream and lightly sprinkle with sesame seeds.
  6. Let the mix rest without covering it.

Baking

Place in the over at 170° C and bake for approx. 15 minutes.

Tip

If you want the grissini to become really crispy, do not let them rest before baking but place them in the oven directly.

Sweet larch tree parfait with South Tyrolean bee honey, roasted hazelnut and Golden Delicious apples

8 servings

Ingredients

2 egg yolks
1 egg
60 g sugar
1 leaf of gelatine
1 cl South Tyrolean grappa
2 teaspoons chopped larch tree seeds
25 cl whipped cream
2 Golden Delicious apples
Peeled, roasted hazel nuts
Brown chocolate
Selection of berries (to taste)

Preparation

  1. Mix egg yolk, egg and sugar, stirring lightly over a bain-marie.
  2. Process in the mixer until the mass is cold and has expanded to approx. three times its size.
  3. Melt the gelatine with a teaspoon of South Tyrolean grappa and add to the mass while still liquid, stirring continuously.
  4. Carefully add the cream to the mass.
  5. Fill in appropriate forms and place in the fridge.
  6. Cut pearl-shaped pieces from the apples and heat them in the microwave. Take the rest of the apples, cook until soft and mix well. Place the apple purée on the plates.
  7. Place the parfait on the plate and decorate with hazelnuts, a bit of bee honey, a chocolate covering and some berries.
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