Category Archives: Strass im Zillertal

Beef Goulash with Rice and Mixed Salad – Rindsgulasch mit Reis und gemischtem Salat

Gasthof Knapp. A-6261 Strass · Zillertal

Although the Austro-Hungarian Empire dissolved almost an entire century ago, traces of Hungarian culture still remain a part of Austria. Most notable is the widespread popularity of Hungary’s national dish, goulash, throughout the Alpine country. This stew (or soup, depending on how it is prepared) is featured on the menu in numerous Austrian restaurants. The dish is quite common – so much so that an outsider might even consider it a staple of Austrian cuisine! Continue reading

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Schlutzkrapfen with Browned Butter and Mixed Salad – Schlutzkrapfen mit brauner Butter und gemischtem Salat

Gasthof Knapp. A-6261 Strass · Zillertal

To understand Tyrolean culture better, it’s a good idea to take a look at Schlutzkrapfen, a regional variation on Italian ravioli. This dish clearly illustrates the influence Italy has on Tyrolean history and cuisine. At first glance, the dish may not seem like much – slippery pasta pockets filled with vegetables and garnished with shredded cheese and herbs. But it is the liquids bathing the noodles that make the dish distinctive – browned butter coats each parcel, giving the meal more substance. Continue reading

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Ćevapčići with Lecsó Sauce, Fries, and Salad – Cevapcici mit Letschosauce, Pommes Frites und Salat Garnitur

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

A large number of Austrian immigrants originate from the southeastern European region. These immigrants not only bring with them their hard-working attitude and expertise, but also their unique traditions and culture. The luxury of having immigrants from different European countries is evident in the rich, culinary offerings found all over the place – in supermarkets, specialty stores, and particularly in restaurants. Ćevapčići, a traditional and widely popular Eastern European dish (namely in Serbia and Croatia, the former Yugoslavian area) of seasoned minced meat shaped into little sausages, is one prime example of the influence immigrants have on the local cuisine. Café Zillertal offers these delicious grilled meats in one such dish. Continue reading

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Spinach Spätzle in a Ham Cream Sauce with Mixed Salad – Spinatspätzle in Schinkenrahmsauce mit gemischten Salat

Gasthof Knapp. A-6261 Strass · Zillertal

Spinach Spätzle (Spinatspätzle) is a Tyrolean variation on a traditionally Swabian classic. Instead of plain, regular egg-based Spätzle, this one is enhanced with nutritionally-rich spinach. The result is a festive green hue painting the surface. Coating the Spätzle is a sticky cream sauce with finely chopped ham pieces and translucent onions scattered about. The colors scream Christmas – appropriate considering the upcoming holiday season! Continue reading

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“Alpine Pan” Saddle of Pork Steak in a Savory sauce with Roasted Potatoes – “Almpfandl” Schweinerückensteak in pikanter Sauce mit gebratenen Kartoffeln

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

Tyrolean culinary specialties include the unusual (Zillertaler Krapfen with Graukäse grey cheese), slightly familiar (variations of Knödel bread dumplings), and the typical (Käsespätzle, Gröstl meat and potatoes dish). Café Zillertal’s ‘Almpfandl,’ listed under their special Tyrolean delicacy section, sounds like maybe it’s something unfamiliar but it’s actually a rather standard dish in the Alps. Continue reading

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Pork Medallions in a Mushroom Cream Sauce with Spinach Spätzle – “Jagapfandl” – Schweinemedaillons in Schwammerlrahmsauce, dazu Spinatspätzle

Gasthof Pfandler. A-6261 Strass im Zillertal · Dorf 18

Pork medallions sit in a brown mushroom cream sauce next to a mound of spinach infused spätzle, all presented in traditional fashion inside an old-fashioned skillet. A nice touch of cream sits on a pair of orange slices, vibrant cranberry sauce spooned on top of the heavenly bed. The cream and cranberries topping almost makes the dish look like a dessert! At the same time, the red cranberries and green colored noodles evoke a festive, holiday theme in the dish that immediately grabs your attention. Flavor wise, the dish matches its impressive but simple presentation – the ‘Jagapfandl’ does not disappoint! Continue reading

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Tyrolean Gröstl – Tiroler Gröstl serviert mit Spiegelei und frischem Krautsalat

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

Gröstl has become my personal favorite Tyrolean dish. Its simplicity is unparalleled; its flavor unmatched. Breakfast, lunch, or dinner, the dish manages to satisfy a large appetite despite its uncomplicated and terse list of ingredients. Continue reading

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Zillertal Stuffed Empanadas with Fresh Buttermilk – Zillertaler Krapfen mit frischer Buttermilch

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

Autumn in the Tyrolean countryside means cooler temperatures, shorter days and the anticipation of new wines. It also means seeing cows slowly sauntering down the narrow streets on their way to the nearby fields. Oftentimes, these cattle can be seen wearing ornamental headdresses and bells around their necks to signify their approach and also celebrate their downhill trek from the Alpine mountain slopes. Cows are vital for producing dairy, which in turn results in some of the best milk, butter, and cheese in all of Austria. The Zillertal Valley in Tyrol is renowned for a special type of cheese – Graukäse – which is featured in the region’s legendary culinary specialty, Zillertaler Krapfen. Continue reading

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Pork Steak and Onions with Salt Potatoes and Mixed Salad – Zwiebelrostbraten mit Kartoffeln und gemischtem Salat

Gasthof Knapp. A-6261 Strass · Zillertal

Zwiebelrostbraten (steak and onions) is a classic Austrian dish that’s a slightly healthier option to the traditional Wiener schnitzel. Here at Gasthof Knapp, the Zwiebelrostbraten steak comes with a hefty portion of gravy sauce, onions piled on top, with boiled potatoes on the side and a mixed salad accompanying the meal. Continue reading

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Cheese Spätzle with Mixed Salad – Kasspätzle mit gemischten Salat

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

With cold winters and traditional influences from neighboring Germany and Hungary, Austrian cuisine tends to be meat-centered – Schnitzel, Tafelspitz, Goulash, and anything Braten. But there are also a number of vegetarian friendly dishes, such as Kaiserschmarrn. Kasespätzle, a classic Austrian dish of small egg dumplings in cheese sauce, is another vegetarian option. Continue reading

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