Judith and Stefan, the owners of the refuge, both like to eat well. Thus they have created the menu according to the motto “What tastes good to us will also taste good to our guests”. The outcome could be described as “Tyrolean kitchen with a hint of Mediterranean taste”. Only highest quality ingredients are used, whenever possible from the surrounding area. The bacon is produced at a nearby farm, the vegetables and herbs come from our garden in Kastelruth.
Our chef and his team have been taking care of our guests’ culinary needs for six years now. All meals, including desserts, are produced at the refuge, without using any convenience food at all.
The list of beverages includes the light Forst beer from Meran, as well as the Weihenstefaner barm beer from Bavaria, both on tap, of course. The red wines we offer on tap are a Merlot from the region of Verona or a Kalterer See Auslese from Kaltern. Furthermore, Stefan keeps some good drops for connoisseurs in his cellar, for example St. Magdalener, Lagrein, Cabernet Sauvignon and Pinot Noir.
Our mineral water, which comes from the mountain Plose close to Brixen, is said to have healing powers (in Venice, it is sold in pharmacies). This mineral water is also used to prepare Judith’s homemade elder juice, which is so delicious that many a hiker is prepared to take a long detour just to taste it.
Colde disches
- Small mixed salad
- Local bacon from the farm with pickles, horseradish and bread
- Bacon from the farm, sausage, cheese and bread
- Large mixed cheese plate with bread and butter
- Special cheese from Southtirol “Graukas” with onion and bread
Soups
- Consommé with two homemade bacon dumplings
- Consommé with noodles and sausage
- Consommé with noodles and beef
- Vegetable soup with garden herbs and sausage
- Barley soup with sliced vegetables and smoked meat
- Goulash soup with bread
Starters
- Spaghetti al pesto (mit grüner hausgemachter Basilikumsauce)
- Spaghetti mit Tomatenfleischsauce und Parmesankäse
- Tagliatelle with fresh mushrooms
- Pikante Hüttennudeln nach dem Rezept des Chefs (Tomatenfleischsauce, Käse, Gewürze, Knoblauch und Perperoncino)
- Spinach dumplings with gorgonzola cheese
Main dishes
- Fried eggs with bacon and fried potatoes
- Thinly sliced bacon with fried potatoes
- Fried potatoes with cheese
- Herb curd cheese with jacket potatoes and salad
- Bacon dumplings with salad
- Boiled beef with potatoes
- Goulash from the beef with two speck dumplings
- Mountaineer’s dish: Fried meat loaf slices with a fried egg, fried potatoes and salad
- Tierser Alpl dish: Polenta au gratin with tomato and meat sauce (or on request with fresh tomatoes) cheese and oregano, with a small salad as a side dish. (Polenta is an Italian speciality made from maize meal).
Desserts
- Kaiserschmarren with cranberries and icing sugar
- South Tyrolean yoghurt with cranberries
- Homemade marble or Linzer cake
- Homemade apple strudel with custard
- Homemade curd strudel
- Homemade Sacher cake with whipped cream
- Südtiroler Naturjoghurt mit Preiselbeeren
- Hausgemachter Linzer-, Marmorkuchen mit Sahne
- Hausgemachter Apfelstrudel mit Vanillesauce
- Hausgemachter Topfenstrudel
- Creme Caramel
