Culinary Delights in Tirol
Experience mountain flavours: from rustic cooking in Alpine huts to bold ideas in Michelin-starred kitchens
Cheese, butter and speck from Tirol are not only staples of an Alpine Brettljause. The region’s cuisine is built on clear, honest flavours and ingredients sourced directly from the surrounding landscape – whether on Alpine pastures and in mountain huts, in traditional inns or in refined restaurants. Along the way, you’ll come across Gröstl with a fried egg, Kaspressknödel in a hearty broth or Zillertaler Krapfen. In small dairies, on fruit farms or in village bakeries, locals create with great care the moments you’ll remember as true Tirolean flavour.
You can sense the quality of these local products with all your senses: on mountain dairies, you experience warm Alpine hospitality and see how Tiroler Almkäse is made. And in the distillery village of Stanz, you can taste fine brandies right in the highest fruit-growing area in Europe.
Culinary tips in Tirol
Culinary experiences in Tirol
Fine brandy, not schnaps
Distillery Village Stanz
This village with its 50 distilleries specialises in fine brandy. Stanz in Tirol is home to around 650 residents and some 150 households, 90 of which produce fine brandies.
At 1,040 metres above sea level, it is Europe’s highest fruit-growing area. Its sunny setting and sophisticated irrigation system give the fruit its aroma and natural sweetness.
Unlike schnaps, fine brandy is made exclusively from fully ripe fruit with a 100% fruit content. This means connoisseurs can both smell and taste the Stanzer plum in the glass – gentle and lingering on the palate.
As precious as gold: products from Tirol
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Experience true originals in Tirol!
A taste of deep time: Geologist Hannah Pomella and chef Christoph Krabichler explore how Tirol’s geological history – from fossil-rich soils to Alpine terroir – shapes flavours and ingredients.
Alpine essence: Tirol is renowned for its exquisite fine brandies, each a concentrated expression of pure flavour. Chefs Philipp Stohner, Stefanie Rieser and Viktoria Fahringer create three one-bite dishes inspired by three different varieties of Tirol’s fine brandies.
Boards that mean the world: Claudia Kogler, known as Die Wilderin, presents four creative takes on the Tiroler Marend, proving that a Brettljause is far more than just a simple ‘snack’ as it might be translated elsewhere.