Gourmet cuisine on the alpine pasture

The South Tyrolean cuisine combines alpine down-to-earthness with Italian lightness, resulting in a whole new form of enjoyment that has developed in recent years: grounded and locally rooted, yet refined and cosmopolitan. More and more chefs are daring to present their extravagant creations in rustic mountain huts, where the enjoyment experience is enhanced by the special atmosphere. The ingredients for the dishes mostly come directly from the region: goat cheese, wild herbs, mushrooms, mountain pine, or honey from local beekeepers. Combined with the modern techniques of top chefs, alpine dishes are created that also touch the heart.

Culinary Jewels

Some of these huts at high altitudes have already made a name for themselves with this concept:

• Gostner Schwaige, Seiser Alm: The absolute classic here is the well-known hay flower soup. The ingredients for the alpine top dishes come from the own farm or the herb garden. (www.aussergost.com)
• Oberholz Hut, Obereggen: At 2096 meters, this modernly designed hut surprises with gourmet cuisine in a stylish ambiance. The dishes are seasonal and refined – such as cauliflower cream soup with hazelnut oil or venison back with juniper sauce. (www.oberholz.com)
• Piz Boè Alpine Lounge, Alta Badia: Here, guests can enjoy Mediterranean cuisine at 2200 meters – all with a spectacular mountain backdrop. (www.boealpinelounge.it)
• Ütia de Bioch, Alta Badia: This hut is part of the project "A Taste for Skiing," where star chefs from Italy create a signature dish for a specific hut each year. (www.bioch.it)

Step by Step to Enjoyment

A highlight for all culinary hikers are the culinary high trails, where hiking and enjoying can be ideally combined. Here are some highly recommended tours:

• Gourmet Hike Alta Badia - "Sommelier on the Slopes": In the winter months, skiing becomes a gourmet event: In several huts along the slopes, sommeliers from South Tyrol serve suitable wines with small gourmet portions.
• Almgenuss in Gsiesertal: This route leads you to selected alpine pastures, where typical South Tyrolean delicacies are offered – including wild herb spaetzle with fresh goat cheese or apple risotto with grey cheese chips.
• Marlinger Waalweg with Culinary Stops: Along the historic water channel, you can stop at wine taverns or winegrowers' farms and taste typical specialties – from fine risotto to traditional speck platter.
• Brixen Hut Tour: Here, you hike from hut to hut, where regional specialties such as lamb back or Schlutzkrapfen are served.
• Three Peaks Circular Hike with Enjoyment Moments: A spectacular tour with dining options in the Dreizinnenhütte or the Büllelejochhütte, where you can try a mountain salmon variation.

Culinary Identity

Behind all this lies a very special philosophy: regionality over mass production, quality over quantity. Many huts work closely with producers and farmers from the surrounding area, promising authenticity and freshness. Initiatives like 'Cook the Mountain' also aim to preserve old knowledge about food and connect it with a sustainable, modern approach. The star cuisine in the mountains is therefore an expression of a whole new culture of enjoyment: nature-connected, authentic, and refined. It is the luxury of simplicity that often becomes a great taste experience here.