There are few things that leave a more lasting impression on you than the culinary highlights of a region - and beautiful scenery takes the enjoyment to a whole new level still. A total of 90 mountain huts are open every summer. In a traditional setting, they offer a selection of hearty dishes – from Kaiserschmarren-style pancakes and cheesy dumpling soup to various outstanding regional specialties. All dishes are prepared as they have been for generations and served with that typical brand of Styrian hospitality.
Discover the variety of cuisine our restaurants have to offer.
Our region has everything you could want: from rustic hill taverns, hearty guesthouses, restaurants, comfortable cafés and bars to luxury restaurants.
“Alpine Cuisine by Richard Rauch” takes local cooking to a whole new level, with the project entering its fourth season this coming winter. Together with cooks at several huts in the area, famous four-toque Richard Rauch has made it his mission to conjure up creative Alpine-style dishes based on local and regional ingredients – for the most part home-produced. The “Alpine Cuisine” wines which are served have been carefully matched with each of the dishes to provide the perfect finishing touch to what is certain to be a palate-pleasing experience.
Eating genuinely local and seasonal with regional heritage in mind GENUSS REGION ÖSTERREICH is the biggest culinary initiative in the country combining 115 'GenussRegionen' from Vorarlberg down to the Burgenland under one association.
GENUSS REGION ÖSTERREICH promotes important values, it ensures goods are certified original, that their quality is high and boosts the region's economy
In the Schladming-Dachstein region, Ennstaler Steirerkas count to Austria's gourmet regions (Genussregion Österreich).
As the name suggests, this meat originates from the alpine pastures and mountain meadows of Ennstal, from animals which grazed exclusively on high-quality grasses and herbs. The primary grazing area is on the Hauser Kaibling. The winter ski mountain transforms in summer into a home for around 800 sheep. Not only can the sheep spend their summer months here, undisturbed, nibbling away to their heart’s content – they also do their part to contribute to ecological management of the countryside and pistes. In fact, these animals are valued so greatly that a big celebration is held in their honor. During “Steirisches Almlammfest 2022”, Haus im Ennstal will once again focus squarely on their woolly companions.
A culinary specialty of the region is Ennstaler Steirerkas. Traditionally, it is produced at mountain huts, farms or regional cheese dairies. It takes three weeks to mature. At that point, it acquires its unique grayish brown marbled appearance and the clumpy, crumbly consistency. Steirerkas is especially popular due to its spicy, aromatic fragrance, making it an ideal ingredient for Steirerkasnock’n noodles, open-faced Steirerkas sandwiches or Steirerkrapfen pancakes – though also in other culinary creations such as soups and spreads.
“Krapfen” are a special delicacy of the Ennstal. Here, we differentiate between those made from wheat flour, known as “woazanen” or “Protestant” Krapfen, which are especially popular in the Upper Ennstal and generally eaten sweet with honey or jam, and the “roggernen”, which are baked from rye flour and known by many as “Catholic” Krapfen. It is the latter which serve as the basis for delicious Steirerkas Krapfen, served optionally with potatoes and sauerkraut.
The Krapfen originated at the old farmhouses. In former times, for Sunday breakfast the farmers often opted to eat Krapfen rather than cake. So, even back then, they were something quite “special”. However, because Sunday was regarded as the “Lord’s Day” and lived as such – people went to church and let their work rest for a day – the Krapfen had to be baked on Saturday. Then, every maidservant and farmhand received 2-3 Krapfen so as to have plenty to eat for breakfast the following day.