Top 19 Traditional Foods
in Tyrol

Hofkäserei Huber is a cheese producer located in Austria, specifically in the region of Salzburg. They specialize in the production of organic cheeses, using milk from their own herd of cows. The range of cheeses produced includes both soft and hard varieties, with a focus on traditional Austrian styles.Expand

Petersberg-Alm is a cheese producer situated in Austria. It is known for its traditional cheese-making practices, utilizing local ingredients. The farm is located in the picturesque region of Tyrol. Their product range includes various types of alpine cheeses.Expand

Sennerei Zillertal, located in Mayrhofen, Austria, is a cheese producer that operates in the picturesque Zillertal Valley. This cooperative includes around 370 local farmers who contribute their milk for cheese production. Sennerei Zillertal is known for producing a variety of dairy products including cheese, butter, and yogurt, utilizing traditional methods alongside modern technology to ensure high-quality output. The facility also features a visitor center where guests can learn about the cheese-making process and purchase products.Expand

Metzgerei Huber is a well-established butcher shop located in the heart of Austria, specifically in the region of Tyrol. Known for its dedication to high-quality, locally sourced meat products, Metzgerei Huber has become a respected name in the world of traditional Austrian butchery. The company specializes in offering a wide range of meats, including fresh cuts of beef, pork, and poultry, as well as a variety of cured meats, sausages, and other specialty products. What sets Metzgerei Huber apart is their commitment to using the finest local ingredients and following traditional butchering methods passed down through generations. Their products are crafted with attention to detail, ensuring both exceptional taste and quality. From classic Austrian sausages to more modern variations, each product is made with care, aiming to provide customers with an authentic taste of Austrian meat products.Expand

Adolf Darbo is an Austrian family company with a tradition dating back to 1879, based in Tyrol and recognized as one of Europe’s most renowned producers of jams, fruit syrups, honey, and fruit specialties. Their production relies on carefully selected fruit, traditional recipes, and gentle processing that preserves the natural aroma and color of the ingredients. Adolf Darbo places strong emphasis on clean formulations and consistent quality, which positions their products in the premium segment and secures their presence in hotels, restaurants, and specialty stores worldwide. The assortment includes classic and low-calorie jams, aromatic fruit syrups, various types of honey, and professional fruit preparations designed for gastronomy. Distinctive packaging and unwavering quality across generations have made Adolf Darbo synonymous with reliable, authentic, and high-quality fruit-based products.Expand

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper. Käseknödeln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.Expand

Kasspatzln is a traditional cheese-based dish in several regions of Austria, Germany, Liechtenstein, and Switzerland. Most notably a favorite in the western Austrian state of Tyrol, this variety of kasspatzln uses strong-flavored local cheese varieties such as Bergkäse or Graukäse. The recipe is simple - a soft and slightly runny dough is gently pressed onto a special grater (spätzlehobel), creating small noodle shapes that are boiled until firm. The noodles are then mixed with sautéed onions, followed by generous heaps of grated cheese. The mixture is left to cook until the cheese has completely melted, and it is then garnished with chopped parsley and fried onion rings. Depending on the location, the dish can be accompanied by fresh green salads, potato salad, or applesauce on the side.Expand

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian). The dough is typically made from wheat and buckwheat flour, semolina, eggs, and olive oil. The pasta is stuffed with various ingredients, just like ravioli. Common fillings include ingredients such as cheese, mushrooms, potatoes, meat, or spinach. Mezzelune are often served with sauces such as pesto and paired with seafood, sausages (salsiccia), or fresh vegetables such as cherry tomatoes.Expand

Tiroler gröstl is a traditional dish from Tirol, an Austrian region famous for its skiing and hiking courses. Like most Alpine dishes, gröstl is simple, yet rich, consisting of fried potatoes, onions, and bacon. Traditionally, the dish is served with a fried egg on top. Gröstl provides an ideal way of using yesterday's leftovers and transforming them into a great, hearty, and warming mountain lunch that can be shared communally, straight from the pan. It is recommended to pair the dish with the famous kaiserschmarrn in a separate pan. Gröstl is also commonly prepared in the neighboring South Tyrol.Expand

This Austrian hard cheese is made from raw cow's milk obtained exclusively from cows feeding on green fodder and hay. The milk must be free of any additives, which is what gives this Tyrolean cheese its distinctively intense natural flavor. Tiroler Bergkäse has a hard rind, while the paste is somewhat softer, ivory to light yellow in color and it has evenly distributed pea-sized eyes. The flavor of this Alpine delicacy ranges from mildly aromatic to slightly piquant. It's recommended to pair it with light dry white wines.Expand

Produced in a traditional manner by Austrian farmers, Tiroler Speck is one of the oldest Tyrolean specialties whose origins can be traced back to the 1500s. This bacon is first dry-salted and seasoned with a special blend of spices, cold smoked over beech wood, and finally dried and matured in the crisp Alpine air. Prepared in this manner, Tyrolean bacon developes its uniquely intense flavor. Traditionally served in thin slices, Tiroler Speck is an essential part of what is known as Bretteljause or Marend, a typical Austrian platter with assorted meats.Expand

Strauben is a traditional funnel cake originating from Austria. It's made with a combination of flour, egg yolks, salt, and white wine. Once the smooth dough has been formed, it's chilled, rolled, and cut into strips that are then loosely intertwined and fried in hot oil until golden brown. The dough in its more liquid form can also be slowly poured into the hot oil and fried. Once done, the funnel cake is sprinkled with icing sugar and then served. It's recommended to serve strauben with applesauce or fruit compotes. This dessert is a staple at festivals and fairs in South Tyrol, and it's traditionally made in iron pans.Expand

Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately. The dumplings are first cooked, then added to the soup which can contain additional ingredients such as carrots and leeks. When ready to serve, this dumpling soup is usually garnished with chopped chives or parsley.Expand

This hard Alpine cheese is made from raw cow's milk, and has been produced in the Tyrolean Alps at least since the late Middle Ages, when cheesemaking was the only effective way to preserve the precious Alpine milk. The milk for Tiroler Alpkäse is obtained exclusively during summer from cows kept on the Tyrolean pastures where they feed on fresh grass and aromatic Alpine herbs. Usually available from October to March, the fully ripened Alpkäse has a brownish rind, and a firm ivory to yellow paste. It is known for an intense aroma and quite a strong, spicy flavor.Expand

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture. Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts. Interestingly, there is also an Italian variety of Gräukase from South Tyrol and it's protected by a PAT designation.Expand