Large dumplings made from bread, eggs, and smoked Tyrolean bacon (Speck), served in a rich beef broth. They can also be served with sauerkraut instead. ¹⁾

These flat, fried bread dumplings are packed with strong Alpine cheese, often served in broth or with a fresh salad. ²⁾

A rustic dish made from fried potatoes, onions, and leftover roast beef or pork, seasoned with marjoram and served with a fried egg on top. ³⁾

These half-moon-shaped ravioli are filled with a mix of spinach, ricotta, and local cheese, served with brown butter and Parmesan. ⁴⁾

A deep-fried, crispy dough dish served with warm sauerkraut and caraway seeds, sometimes paired with smoked meats. ⁵⁾

Deep-fried Alpine doughnuts, served either sweet (with powdered sugar and cranberry jam) or savory (with sauerkraut). ⁶⁾

A slow-cooked game stew made with venison, juniper berries, red wine, and root vegetables, usually served with homemade dumplings or noodles. ⁷⁾

A strong, naturally fermented cheese, often crumbled and served with onions, apple cider vinegar, and pumpkin seed oil. ⁸⁾

Thin dough pockets filled with a mix of potatoes, quark (fresh cheese), and Tyrolean mountain cheese, then fried until golden brown. ⁹⁾

A traditional hearty snack of cured meats, Alpine cheeses, rye bread, radishes, and pickles, often enjoyed with a glass of schnapps. ¹⁰⁾

Roasted venison served with a rich red wine sauce, lingonberries, and buttered Spätzle (egg noodles). ¹¹⁾

Thin fried dough pastries coated in poppy seeds, honey, and sugar, a rare but much-loved Tyrolean dessert. ¹²⁾

Bright green spinach-infused Spätzle (small pasta-like dumplings) tossed with melted Tyrolean Bergkäse (mountain cheese) and crispy onions. ¹³⁾

A hearty variation of Kaiserschmarrn, this shredded sweet pancake is mixed with nuts and raisins and served with fruit compote. ¹⁴⁾

A unique Tyrolean schnapps made from the cones of the Swiss pine tree, giving it a strong, slightly resinous taste with hints of vanilla. ¹⁵⁾