In the unlikely event of tiring of all of Alpbach valley’s hiking and biking, lake trips both on and round, all the white-water adventure and tours of interesting historical and cultural venues there is something you will never tire of – the wonderful local Tirolean food, some of it only found in this region.
Indeed an ideal way to immerse in local customs and traditions is via culinary specialities, and a popular dish within the farming community particularly for the farm hands was Melchermus.
This typical farm fare was for those who had to do hard physical work on the farm or fields. Ingredients are basic: butter, flour, milk and salt. Despite having only these few basic ingredients Melchermus is a veritable speciality. The crust that forms at the bottom of the pan is delicious. The traditional preparation method is to cook the Melchermus in an iron pan over an open fire or on a hearth. Nowadays Melchermus is rarely prepared anymore. Only seldom can one find this dish on a menu. An exception is the Zirmalm in Inneralpbach, where every Sunday evening Klara prepares Melchermus at the open fireplace. After their meal every guest is treated to a taster.
Kirchenwirt Mehrn – Tirol’s smallest inn
The Kirchenwirt, Tyrol’s smallest inn is can be found in Brixlegg in the hamlet Mehrn. The century-old inn consists solely of one parlour with a tiled oven, where you can try the tasty Zillertaler Krapfen (deep fried local cheese speciality.
The original Tiroler Prügeltorte is a speciality cake mainly for weddings and christenings that originates from Brandenberg. The cake is made by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. Each Thursday from May to September from 2:30 to 7:30 p.m. prügeltorte baking demonstrations are held at the Gasthaus Kaiserhaus in Brandenberg.
Tirol pur Hüttenjause
The region’s best products served on an original Tirol pur Hüttenjause, wooden plate: Alpbachtaler Heumilchkäse (cheese made of silage free milk), smoked bacon (speck) from region, home-baked bread and to round everything off a schnapps.