3 Traditional Foods
You Have To Try in St. Anton Am Arlberg

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

Also known as the Emperor's mess, this Austrian dessert can be described as a fluffy, lightly caramelized, scrambled pancake. Legend has it that kaiserschmarrn was the favorite dessert of Kaiser Franz Joseph I, after whom it was named. The dish is traditionally served either with zwetschkenröster (plum compote) or with a big spoonful of apple, pear, or berry preserve. Lavishly dusted with icing sugar, kaiserschmarrn is the perfect comfort food, indeed fit for an emperor and easily one of the best desserts Austria has to offer. Apart from the beloved, old-fashioned kaiserschmarrn, depending on the filling, some of the modern takes on this Austrian classic include apfelschmarrn (apples), kirschschmarrn (cherries), mirabellenschmarrn (mirabelle plums), nußschmarrn (walnuts, almonds, hazelnuts) and sauerrahmschmarrn (sour cream). Besides Austria, kaiserschmarrn is also a popular and common dessert in the German region of Bavaria. It can also be found in countries that were once part of the Austro-Hungarian Empire.Expand

Germknödel is a famous Austrian steamed yeast dumpling. It consists of soft dough which is filled with rum-spiced plum jam. Before serving, the dumpling is generously doused with melted butter or vanilla-based sauce and sprinkled with a considerable amount of poppy seeds. Believed to have originated in the eastern or southern parts of Austria, this unique dessert is nowadays associated with the famous Austrian ski resorts, where it has become an irreplaceable winter staple. Even though germknödel is nowadays consumed as a dessert, this was not the case when it first appeared in Austrian cuisine. Like many other Austrian dishes such as buchteln and kaiserschmarrn, it was invented as the main dish meant to be eaten during Lent, when meat was usually avoided. This is the main reason why it is still served in an unusually large form. Germknödel should always be freshly prepared and served warm. In Slovakia and the Czech Republic, these soft steamed buns are known as parené buchty and buchty na páře. Apart from plum jam, they are occasionally filled with other fruit jams, sweetened fresh cheese, poppy seeds, or chocolate. Expand