Salads

Creamy curd cheese, fruity-tart sour cherries and crispy strudel pastry: this Topfenstrudel is a classic dessert with a fine hint of vanilla and lemon. Served warm, it tastes especially good.

Juicy tuna, crisp green beans, ripe tomatoes, and pickled cucumbers meet a classic white wine vinegar and olive oil marinade. A light and quickly prepared salad for warm days.

A classic Waldorf salad with fine strips of celery and apple, roasted walnuts, and a creamy dressing made from mayonnaise, sour cream, and lemon. Quail eggs, leafy salads, and crispy bread cubes make it a fine appetizer or an elegant side dish for poultry and game.

You prepare a classic Russian salad, as it is served in Alpine cuisine as a side dish, appetizer, or refined buffet component. You cut the vegetables into small cubes, work neatly, let everything drain well, and combine it with a creamy mayonnaise-mustard sauce. You get a compact, flavorful salad with a fine acidity from pickles and capers.

Hearty, refreshing and simply delicious – that‘s the true taste of Tyrolean enjoyment! The perfect wurst salad combines finely sliced bologna sausage, tangy cheese, onion rings and pickles in a flavorful marinade of mustard, vinegar and oil. A true classic of Alpine cuisine – perfect as a snack, summer salad or hearty bite in between.

Served lukewarm, Tyrolean potato salad unfolds its full flavor: tender potatoes, finely chopped onions, and a tangy marinade of broth, vinegar, and oil. Perfect with schnitzel, sausages, or simply on its own with fresh herbs.