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tirolean specialities

Wildschönau treats and specialities

Pretzel soup, cheese pastries and Tirolean doughnuts ... sample these delicious local dishes!

The tradition of freshly cooked original Tirolean cuisine is upheld in the Wildschönau. Excellent ingredients fom local sources make the difference in quality. Ripe local fruits, butter, cream, curds and cheeses fresh from the dairy farms, salty homecured hams, tender meat and kitchen herbs.

Locals and guests alike love freshly made cheese pastries and sweet or savoury Tirolean doughnuts.
A hearty pretzel soup made with cheese, or "Kasspatzl" - the Austrian version of gnocchi - taste unbelievable.

Wildschönau Pretzel soup

  • 8 pretzels
  • 1 l beef stock, salt
  • 150 g spicy cheese
  • 80 g butter
  • 1 medium onion

Cut the pretzels into pieces of approx. 1 cm. Pour the hot beef stock over the pieces  and cover. A layer of pretzels and then a layer of cheese. Cover with fried onions and bake in the oven until hot.

Tip: Taste the pretzel soup at the Gasthaus Thalmühle.

Tirolean Doughnuts

  • 1/2 kg of white flour
  • 1 tsp. salt
  • 1 packet of dried yeast
  • 1 tsp. sugar
  • 1/8 to 1/4 l of luke warm milk
  • 2  tsp. melted butter or sunflower oil
  • 2 eggs
  • a little rum

Mix all the ingredients together thoroughly and rest for 30 minutes. Form round doughnut shapes and rest for another 30 minutes.
Press a dent into the middle of the dough and pull the sides up.
Deep fry for for a few minutes and serve hot with sauerkraut or cranberry jam. 

Tip: Taste the doughnuts every Wednesday at the Achentalalm, and every Thursday at the craft fair (in summer time)

Cheese pastries

A well loved treat made by Wildschönau farmer's wives :

For the pastry: 500 g of flour, 1/4 l hot water, 60 g butter, salt
For the  filling: 500 g of curds, salt, pepper, chives, grated cheese, 1 dessert spoon of cream 

Knead the flour, salt, butter and hot water into a smooth pastry (take care that it isn't too soft). Rest for 15 minutes. Mix all the ingredients for the filling together. Cut the pastry into small pieces of approx. the same size. Roll the pastry into circular shapes and put the filling onto one half.
Close one half and press together. Deep fry in very hot oil for a few minutes.

Tip: Sample the pastries at the Taste of Tirol evening at the Hotel Tirolerhof in Oberau and at festivals throughout the summer