Monthly Archives: November 2011

Schaufel Mist

Gasthof Café Zillertal. A-6261 Strass im Zillertal · Hof 69

Comically, ‘Schaufel Mist’ is roughly translated as ‘dung shovel’ in the German language – a rather unappetizing name for a Tyrolean dish. Of course, the name not only draws laughs (or disgust), but also attracts attention to this item in the menu. The description for this dish is simply ‘Geselchtes und Gebratenes,’ meaning ‘salted and smoked meat (‘Geselchtes’) and roasted’ (‘Gebratenes’). What that exactly means is a bit of a mystery, but the locals will tell you it is basically a three meat platter with roasted pork, ham, and sausage. Continue reading

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Kebapteller mit Reis

Café Pizzeria Sandro. A-6200 Jenbach · Schießstandstraße 6

A visit to Germany or Austria would not be complete without sampling doner kebab. Often found in snack shops or pizzerias, kebab is meat from a rotating spit, sliced thin and stuffed into bread or enjoyed with fries or rice. Continue reading

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Pangasius Fillet with Vegetables and Rice – Pangasiusfilet in der Kräuterkruste gebraten mit Buttergemüse und Reis

Restaurant Silberberg. A-6130 Schwaz · Alte Landstraße 1

For those unfamiliar with this type of fish, Pangasius is a freshwater fish similar in nature to catfish. The Pangasius fillet at Restaurant Silberberg is held together with a generous layer of breadcrumbs, seasoned with salt and a nice amount of dill, and then fried golden brown. Served hot, the fish possesses an excellent amount of crunch to go along with the delicate nature of this white-fleshed fish. The dill imparts a refreshing delicateness to the dish. Unfortunately, the fish was aggressively salted on this visit resulting in an enduring sharpness on the tongue. Continue reading

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Törggelen Feast

Gasthof Schmadlegg. A-6130 Schwaz · Schlingelberg 9d

It’s autumn in Tyrol, which means the days are shorter, the leaves are beginning to fall from their branches, and the weather is becoming increasingly colder day after day. But fall also signifies the celebration of a long held tradition here in Tyrol – Törggelen! The word Törggelen stems from the German word Torggl, which is from the Latin word torquere, meaning wine press. This Southern Tyrolean tradition dates back hundreds of years. After the wine pressing takes place in the fall, people would gather together to taste the young wine. A feast would typically be held during such a get-together. By tradition, roasted chestnuts are a must for Törggelen. Continue reading

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3 Course Menu: Garlic Cream Soup, Vienna style Goulash with Bread Dumplings, and Coupe Denmark – Menu 1: Knoblauchcremesuppe, Wiener Goulash mit Servietteknödel und Coup Dänmark

Restaurant Silberberg. A-6130 Schwaz · Alte Landstraße 1

At different times throughout the year, Restaurant Silberberg features complete three course meals featuring an appetizer, main course, and a dessert. Today, two 3 course meals were offered – one entailing garlic cream soup (Knoblauchcremesuppe) as the starter, Vienna style Goulash with Bread Dumplings (Wiener Goulash with Servietteknödel) and a side salad for the main dish, and Coupe Denmark providing a sweet finish at the end of the meal. Continue reading

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Cheese Spätzle with Green Salad – Käsespätzle mit grünen Salat

Restaurant Silberberg. A-6130 Schwaz · Alte Landstraße 1

Essentially, Spätzle are egg noodles that are a big part of traditional German and Austrian cuisine. Made from very basic ingredients – egg, flour, and salt – they are cooked like pasta in boiling salted water until they float to the top. Spätzle are often shaped into little small buttons or as thin strands after being pressed through a unique Spätzle press. They are commonly served as a side dish (usually accompanying some sort of meat with plenty of gravy or sauce – Klosterpfandl) or jazzed up with other ingredients to form a main dish as we have here. Continue reading

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Tyrolean Gröstl – Tiroler Gröstl

Gasthof Goldener Löwe. A-6130 Schwaz · Husslstraße 4

Encompassing much of western Austria and stretching to the northern part of Italy, the Tyrol is known for its picturesque Alpine mountains, open countryside, and popular ski resorts. Nowadays, tourism dominates much of the region – a change from earlier times when the economy heavily depended on farming in the valleys and mountains. Tyroleans were not so rich and the regional cuisine developed based on the conditions during those times. Tyrolean food was characterized by relatively simple, hearty, and nourishing meals that provided sustenance for the hardworking peasants and farmers, largely incorporating dairy products such as milk and cheese but also utilizing quite a bit of fat.

Visit Tyrol today and you will still come across cows, farms, and grassy pastures. Despite the general shift in economic focus, Tyrolean cuisine today still has its roots in the everyday farm life of the past. One ever-popular Tyrolean dish is Gröstl. Continue reading

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