Tirol

Tirol boasts no fewer than 42 restaurants and inns which have been awarded Gault-Millau toques. This is an indication of the very high standards of cooking here. The province’s chefs de cuisine make a point of incorporating regional specialities in their repertoires.

In many parts of Tirol, though, the cuisine can be traced back neighbouring regions. In Ausserfern, for instance, there is more than a hint of Swabian cooking from just over the border, while in East Tirol you will come across dishes typical of the cooking in Carinthia and Friuli. The indigenous delicacies are often best savoured in inns tucked away in the more remote areas.

What you will encounter wherever you go in Tirol, though, is the province’s fine tradition of dumpling making – in every shape, size and flavour. Typical examples are bacon dumplings and liver dumplings.

Recipe tip: Tiroler Speckknödel

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