Alpinarik Sölden
It’s a match, it’s mmm…
What belongs together grows together: Alpinarik Sölden connects local food producers within the valley and local alpine pastures, huts and mountain restaurants. As Alpinarik Duos, the participating partners create themed signature dishes "Made in Ötztal", the ingredients of which are produced with great passion and then prepared with huge dedication. Discover Sölden’s culinary variety and find out what Ötztal really tastes like!
with the Ötztaler Quellfisch or private fish pond
Theme: Fish
At scenic Gaislach Alm, everything revolves around fish, or more precisely trout. It could not be fresher as the fish comes from the adjacent private fish pond, which was built in 1989. Additionally, fine fish from "Ötztaler Quellfische" by the Mrak family in Längenfeld are prepared. Quaint Gaislach Alm is firmly in family hands and run by Christian Gstrein junior in the second generation.
Signature dishes: trout meunière & fish bowl
Signature dishes: trout meunière & fish bowl
with the Fleischhof Oberland
Theme: Ötztal mountain lamb
Ötztal is the valley with the most sheep in all of Austria. Up to 15,000 sheep romp around in Tirol's longest side valley during the summer months - from the lush green meadows at the entrance to the valley up to the barren high alpine plateaus in the uppermost part of Ötztal. It's no wonder that lamb dishes have a long culinary tradition in the valley. Wirtshaus am Giggijoch, together with Fleischhof Oberland, takes up this tradition and serves a modern version of the classic dish.
Signature dish: Ötztal roast lamb with braised vegetables, potatoes and cranberries
with the Bäckerei Gstrein Sölden
Theme: Bread
Bread is an absolute must in everyday cooking: the great importance of this staple food in Ötztal is testified to by the historic bread baking ovens, for example at the Local Heritage Museum in Längenfeld or the mills in Piburg and Gurgl. Together with the Gstrein Sölden Bakery, Marias Alm has dedicated itself to the topic. Maria, the namesake and heart of this lovely place, has been running the hut in a panoramic location together with her husband and chef Fabian since 2021.
Signature dish: panzanella (bread salad)
with their own farm and regional farmers
Theme: Entirely regional
Quaint Gampe Thaya makes sense on so many levels and is considered a best practice example of how an alpine farm can be managed sustainably and regionally. You won't find chips and Coca Cola here, but instead you can enjoy the award-winning "Gampe Kaas" (cheese), which is produced in the mobile cheese dairy right next to the alpine pasture. The “Thaya” (originally a one-room hut in which people and animals lived under one roof) is 300 years old - supplemented by new architecture - and is run by the Prantl family. All the food is cooked according to traditional recipes using produce from their own farm or from other local farmers.
Signature dish: Ötztal cheese spaetzle
with wines from Zoller & Saumwald and Neururer
Theme: Wine
Regional wine from Ötztal? You heard right! In Haiming, at the entrance to the valley, the Zoller & Saumwald couple manage North Tirol's largest winery comprising a total of 6,000 grape vines. Part of the annual production finds its way to Annemaries Hühnersteign in Sölden. Just like the Neururer family’s wines from Arzl in neighboring Pitztal. The hut is family-run, the young generation around Marco and Katharina is waiting in the wings. Both are young sommeliers and live and love the topic of wine.
Signature dish: Regional wines from the extensive wine list
with the village butcher's shop Armin Kuprian and the butcher's shop Maier
Theme: Ötztal alpine beef
In Hochsölden, on the top floor of the main village, scenic Sonnblick hut towers high above the valley - as the name suggests (sunny view) - in a prime location. The building and its catering have a long and eventful history: built in 1928, the building first served as a hut with only 20 seats before it was transformed into a mountain inn and finally became the hut it is today. Together with Metzgerei Maier, Sonnblick is part of the “Tiroler Almrind” project: Tirolean mountain cattle are purchased whole at a fair price and processed according to the "from nose to tail" principle.
Signature dish: Sonnblick burger with fries
Recipes & preparation
trout meunière
Ingredients:
- 1 fresh trout (Quellfische Mrak)
- Wheat flour
- Home-made spice mix: onions, salt, pepper, garlic, rosemary, dill, ginger powder, lemon zest, coriander, caraway, fenugreek, parsley
- Primarily waxy potatoes (Bauernhof Kapeller Franz)
- Butter
- Parsley
- Salt
- Large iceberg lettuce
- Apple cider vinegar
- Olive oil
- Natural yoghurt (Fam. Brüggler)
- Salt, pepper
- Chives
Preparation:
- Clean the trout inside/outside with water
- Dab and dust with wheat flour on the outside
- Season the inside quite generously with the spice mix
- Pan-fry trout at medium heat until it is still slightly translucent
- Turn the trout and fry for about 2 minutes until done
- Reduce heat and leave to simmer with the lid on for 1 to 2 minutes
- Wash, peel and quarter the potatoes, cook in lightly salted water
- Toss the cooked potatoes in a pan with butter and parsley
- Wash and chop lettuce
- Mix apple cider vinegar, olive oil, yogurt, salt, pepper and chives and pour over the salad
Fish bowl
Ingredients:
- Cold smoked trout fillet (Quellfische Mrak)
- Salmon trout fillet (Quellfische Mrak)
- Cucumber
- Tomato
- Cabbage
- Carrots
- Radishes
- Large lettuce
- Kidney beans
- Chickpeas
May vary depending on the season:
- Mango
- Rice
- Rice vinegar
- Soy sauce
- Apple vinegar, oil, lemon juice
- Salt, pepper, sugar
- Parsley, dill, chives
- Chili powder
Preparation:
- Cook rice with rice vinegar, salt and pepper
- Wash lettuce and cut into slices or cubes as desired
- Mix vinegar, oil, salt, pepper, lemon juice, chives, dill and a little sugar and pour over the salad
- Dice mango, mix with a little chili powder and let it steep
- Serve lettuce, rice and mango in a bowl
- Cut salmon trout fillet into thin slices and brush with lemon
- Cut cold smoked trout fillet into cubes and add both to the bowl
- Add soy sauce to taste
Ingredients:
- 3.5 kg lamb shoulder in 2.5-3cm slices
- 100 g yellow carrots
- 100 g carrots
- 100 g celery
- 100 g parsnips
- 1 kg potatoes
- 20 g tomato purée
- 0.2 l beef broth
- 1/8 l red wine
- For seasoning: salt, pepper, garlic, rosemary
Preparation:
- Rub lamb slices with chopped garlic, salt and pepper and leave in the fridge for 1-2 days
- Sear the lamb slices in a roasting pan with a little oil and set aside
- In the same pan, fry celery, yellow carrots, carrots and parsnips and then add tomato purée
- Deglaze with red wine and add the beef broth
- Place the lamb slices with a little freshly chopped rosemary and braise covered in the oven at 160 degrees for 35 minutes
- After this time, turn off the oven and leave to stand for another hour
- Thicken the braised sauce and season to taste
- Boil potatoes, peel them and toss them in butter with freshly chopped rosemary
- Serve with braised vegetables from the roas
Ingredients:
- 1 loaf of sourdough bread
- 1/2 green and yellow pepper cut into diamond shapes
- 5 cherry tomatoes cut in half
- 1/3 cucumber cut into cubes
- 5 olives cut into slices
- Ötztal goat cheese balls cut in half
- Honey mustard dressing
Preparation:
- First, cut the “lid” off the bread, cut it into diamond shapes and put it in a pan with salt and pepper for the salad topping
- Chop vegetables and leave to stand with the dressing for at least 30 minutes
- Hollow out the loaf of bread and fill it with the salad
- Add goat cheese and bread croutons
- You can decorate with cress, edible flowers, chives, sprigs of rosemary, etc.
Ingredients (für 2 persons):
- 300 g flour (Fam. Schmid, Umhausen)
- Approx. 1/4 liter of water
- Salt
- 1 egg from happy local chickens
- A little clarified butter
- 150 g mountain cheese
Preparation:
- Mix flour and salt, break the egg and whisk it with water, add it to the flour and use a wooden spoon to make a dough (beat until it starts to bubble)
- Let the dough rest for 2-3 minutes
- Bring to the boil a pot with plenty of salted water
- Shred the dough through the spaetzle press into the boiling water and as soon as they float to the surface, skim off and rinse in cold water
- Heat clarified butter in a pan, add spaetzle with cheese until a nice crust forms on the pan’s bottom
Finishing:
- Finally, add a little herb salt and pepper and if you like, garnish with a little love - namely chives – and it will taste particularly good.
Ingredients:
- 220 grams of burger meat
- 1 bread
- 2 slices of tomatoes
- 3 lettuce leaves
- Onions (cut into rings)
- Gherkins (cut lengthwise)
- Homemade special dip
Preparation:
- First toast the burger bread on both sides
- Pan-fry the burger meat (optionally using cheddar cheese for a cheeseburger)
- Spread special dip to the bread
- Burger "structure": lettuce, burger meat, tomatoes, onions, gherkins and finally the fries