Food and drink in Niederau and the Wildschönau

The classics on the menu

Kaiserschmarrn is the best known: a fluffy pancake torn into pieces, served with raisins, icing sugar and often a plum or apple compote. Kaspressknödel are flattened, pan-fried dumplings of bread and cheese, usually served in broth or on a salad. Tiroler Gröstl is a pan of fried potato, bacon or meat and egg. Schlutzkrapfen are filled pasta pockets, often with spinach or curd cheese and topped with butter. You will also see Knödel in many variations everywhere, and Speck, the lightly smoked ham that has almost a culture of its own in Tyrol.

Jause and the Brettljause

Jause is the Austrian word for a savoury snack or light meal. The Brettljause is the best-known form: a wooden board with Speck, sausage, cheese, bread, pickles, horseradish and often butter or a cheese spread. It is made for sharing, which suits a family with varying appetites. You will find it at most mountain huts and in many inns. Children often like it because they can pick and choose. If you want it vegetarian, ask whether a board with only cheese, egg and vegetables can be put together.

Krautinger, the local spirit

Wildschönauer Krautinger is a spirit made not from fruit or grain but from the white storage turnip, called Soachruam in the local dialect. The juice is boiled down, fermented and distilled twice. The flavour is distinctive and clearly reminiscent of vegetables, so it is an acquired taste. According to tradition, Empress Maria Theresa granted the valley the right to produce it; today around fifteen businesses still do. Try a small glass after a hearty meal, and perhaps take a bottle home as a souvenir.

Alpine hut culture

In summer, many mountain pastures have staffed huts, often with a sunny terrace and a short menu. The offer is usually simple: soup, Jause, cheese, Kaiserschmarrn and homemade cakes. Some huts can only be reached on foot or by mountain bike, others also by cable car or a small road. In winter there are huts along the pistes and walking routes. A hut visit is part of a day in the mountains: you eat what the alp has to offer and often pay in cash, so it is worth carrying some with you.

Cheese, dairies and the Almabtrieb

Milk and cheese are the foundation of alpine cooking. In the Wildschönau, the show dairy at the Schönangeralm lets you see how mountain cheese and other varieties are made, and to taste and buy them; it is usually open from late May to late October, but check beforehand. In neighbouring valleys, such as around Westendorf, dairy cooperatives and cheesemakers also operate; ask the tourist office which visits are possible. In late summer the cattle come down in the Almabtrieb, a village festival with stalls where you will often find Knödel, sausages and pastries.

What children like to eat

Kaiserschmarrn is almost always a hit with children, as are Palatschinken (thin pancakes), pasta with tomato sauce, chips and Wiener Schnitzel. Many restaurants have a children's plate with smaller portions; do ask if it is not on the menu. A Brettljause is a fun way for children to try different things. One portion of Kaiserschmarrn is easily shared between two little ones. If there are allergies, always ask what is in a dish, as nuts, milk and gluten are common in local cooking.

Vegetarian options and drinks

Vegetarian eating works well with Kaspressknödel, Käsespätzle, Schlutzkrapfen with spinach, Kaiserschmarrn, soups and salads. Note that a dumpling or soup may be made with bacon or meat stock, so do ask. For drinks, beers from Tyrol and the nearby Zillertal are often on the menu, alongside apple juice spritzer (Apfelschorle), fresh juices and herbal teas. A Radler is light and popular after a walk. If you want to try something local, order a small glass of Krautinger or another Tyrolean schnapps after the meal.

Frequently asked questions