Category Archives: Schwaz

Ganzes Hendl mit Pommes und Kartoffelsalat

Hendl Paradies. A-6130 Schwaz · Münchner Straße 3

Whole chickens, skewered on a spit, slowly rotate around inside a large industrial oven; its mouthwatering, natural juices drip down in intervals onto a flat sheet pan under the constant rotisserie heat. The birds gradually develop a perfectly brown crust all around their exterior as they roast for a fixed period of time. They begin at the top of the oven and eventually work their way down to the base, where the fully cooked chickens are ready to be served! Continue reading

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Grilled Chicken Breast Fillet with Herbed Risotto and Steamed Vegetables – Gegrilltes Hühnerbrustfilet mit Kräuterrisotto und buntem Gemüse

Gasthof Einhorn Schaller. A-6130 Schwaz · Innsbruckerstraße 31

Gasthof Einhorn Schaller prides itself on fine dining. Décor is rustic but of high-quality, the atmosphere inviting and cozy, and the service staff well-trained and attentive. When it comes to food, the chefs clearly have an eye towards presentation. As evident with the grilled chicken and risotto dish, plating is given top priority. Continue reading

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Austrian Cheesecake – Topfenkuchen

Alpengasthof Pirchnerast. A-6130 Schwaz · Zintberg 60

Topfen is the Austrian name for quark, a type of cheese extremely popular in German speaking countries. It possesses a slightly sour taste that isn’t too overpowering, almost similar to cottage cheese without the solid curds. In various European cuisines, its culinary uses are many. But in Germany and Austria Topfen is commonly used in baking – namely as a filling inside strudels or cheesecake (Topfenkuchen in Austria, Käsekuchen or Quarkkuchen in Germany), as served here at Alpengasthof Pirchnerast. Continue reading

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Hunter’s Schnitzel with Butter Spätzle and Vegetables – Jägerschnitzel mit Butterspätzle, Gemüse

Restaurant Silberberg. A-6130 Schwaz · Alte Landstraße 1

Jägerschnitzel, or hunter’s schnitzel, is a classic variation on the traditional schnitzel. Whereas the typical schnitzel cutlet is breaded and fried, Jägerschnitzel is not. The traditional Wienerschnitzel is served as is, with a lemon wedge on top. In contrast, Jägerschnitzel comes smothered in a cream mushroom sauce. Continue reading

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Daily Special: Pork Medallions in an Asparagus Ragout, with Potato Croquettes and Mixed Salad – Tagesgericht 2: Schweinemedaillons auf Spargelragout mit Pommes Williams und gem. Salat

Gasthof Goldener Löwe. A-6130 Schwaz · Husslstraße 4

It’s Spargelzeit! April marks the start of asparagus season, when Germans, Austrians and other Europeans alike rejoice over the new harvest and consume loads of these healthy vegetables. Here in Europe, the white variety is much more popular and preferred over the more common green spears. Restaurants take advantage of the produce and creatively find unique ways to incorporate these long stalks into dishes. Whether they are used in soups, salads, or side dishes, asparagus finds its way onto the menu. Gasthof Goldener Löwe does a fine job of prominently featuring this spring plant as part of its daily special menu. Continue reading

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Viennese Schnitzel, made from Pork Loin, with Parsley Potatoes and Cranberries – Wiener Schnitzel von der Schweinelende mit Petersilkartoffeln und Preiselbeeren

Gasthof Einhorn Schaller. A-6130 Schwaz · Innsbruckerstraße 31

If you are ever undecided on what to order in an Austrian (or German) restaurant, Schnitzel is always a safe dish. The complete pork loin schnitzel meal is simple, straightforward, hearty, and delicious. A thick piece of boneless pork loin has been sliced in half, breaded and fried. Garnished on top are intricately carved lemon slices, a couple parsley leaves, and a whole cherry tomato. Accompanying the meat are a handful of potato quarters and a miniature bowl of cranberry sauce. The end result is a complete, traditional Tyrolean pork schnitzel meal. Continue reading

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Döner Kebab Dürüm

Café Bistro Big & Big. A-6130 Schwaz · Marktstraße 18a

Dürüm is a type of Turkish wrap, comparable to a burrito. Similar to the Kebap Fladen, the dürüm consists of kebab meat, chopped iceberg lettuce, coarsely sliced red tomatoes, and creamy yogurt sauce all wrapped in a thin sheet of flatbread that sort of resembles a flour tortilla. The dürüm flatbread is even thinner and pliable. The whole wrap is baked in the oven until slightly crisp. Continue reading

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Kebap Fladen

Café Bistro Big & Big. A-6130 Schwaz · Marktstraße 18a

While kebab can be the highlight of a complete, sit-down meal (Kebabteller), it is typically consumed in a sandwich or wrap. As you can imagine, there are various types of bread that can be used for such purposes – Fladenbrot, or flatbread, commonly being one of them. Continue reading

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Zillertaler Cheese Spätzle with Green Salad – Zillertaller Käsespätzle mit grünen Salat

Gasthof Einhorn Schaller. A-6130 Schwaz · Innsbruckerstraße 31

Ah, the Zillertal. Recognized primarily as a prime skiing destination, the valley is also known for its entertaining festivals, picturesque landscape, and unusual dialect. But the valley also has a long tradition of agriculture and the Zillertal is the producer of several varieties of cheese. These same cheeses possess wonderful flavors and are often incorporated into main dishes, primarily Käsespätzle. Continue reading

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Bacon Wrapped Turkey Medallions on Veltliner Wine Risotto with Green Onions and Carrot Flowers – Putenmedaillion im Speckmantel auf Jungzwiebel-Veltlinerrisotto und Karottenblumen

Restaurant Silberberg. A-6130 Schwaz · Alte Landstraße 1

Four plump turkey medallions, wrapped in a thin layer of lightly crisp mouthwatering bacon, uniformly line the middle. Risotto, infused with Austrian Veltliner white wine, provides a lush base for the poultry. Cranberry sauce wildly runs parallel to the main dish while two carrot sticks stand guard on both sides of the starch. A lone orange slice sits at the bottom. Finely chopped herbs add a dazzling finish. Continue reading

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