During the cattle drive season the inn keepers at the Hopfgarten Salvenberg offer traditional Tyrolean specialities.
No matter whether breakfast, afternoon snack or lunch - the landlords of the mountain inns at the Hohe Salve are well known for their exquisite cooking. During the autumn season, the mountain inns offer traditional delicacies and special treats from the Tyrolean cuisine.
From Wednesday to Sunday, the team at Gasthof Tenn serves Tyrolean "Ziachkiachl" (sweet with cranberries or with sauerkraut) or "Schlutzkrapfen" with various fillings.
At the inn Alpengasthof Rigi (closed on Wednesdays and Thursdays) guests will be offered delicious dumpling variations and tasty Alpine beef, "Bladl" with cabbage at the weekend and, additionally on Sunday, venison stew and other game specialities.
At the Gipfelalm Hohe Salve, the motto of the menu will be “Grandma’s Alpine weeks” – many dishes just like in the old days:
Monday: Brodahaggä with cabbage
Tuesday: pea soup with fried pastry
Wednesday: roast beef with bread dumplings
Thursday: farmer’s roast in a pan
Friday: lent dumplings in flour soup
Saturday: cheese spaetzle with mountain cheese from the Engalm
Sunday: roast lamb with semolina dumplings
At the KRAFTalm you can enjoy a “mountain week menu” with curd cheese soup, smoked trout and beef cheeks from Tuesday to Sunday. Alternatively you can also have spinach dumplings or "Bladl" with cabbage.
The innkeepers are looking forward to you enjoying your meal!
Culinary Weeks on the Hohe Salve