The Ultimate Austrian Ski Food Guide
Don't read on an empty stomach!
Skiing in Austria this year? You will want to read my Austrian ski food and drink must-try guide before you go!
One of the joys of skiing in Austria has to be the local Austrian ski food! Warm, hearty and guilt-free meals.
When you are burning thousands of calories from the full day shredding, you can eat whatever takes your fancy.
Sample the delights of the traditional mountain restaurants while enjoying the warm rustic interior of the mountain huts and echo of the ski conditions from hungry skiers.
With my 8 years Austrian skiing experience in Kaprun and a ski season in St Anton with Powder White (view my Seaonnaire interview tips and tricks), I have been lucky enough to shred some serious powder and indulge in some serious Austrian ski food.
Here are some of my favourite Austrian Lunchtime Food Heroes.
Tiroler Grostl is an Austrian classic you must try first in the Austrian Alps then at home.
Every year when I skied in Kaprun (Austria), this would always be on my list of meals to have.
After a long morning skiing, you need some damn good hearty food to fill you up.
This goes perfectly with my Austrian dessert Kaiserschmarrn pancakes.
Austrian ski food doesn’t get much naughtier than this; say hello to the macaroni & cheese of Austria.
Kasespatzle is a hearty dish that tastes especially good after a walk in the crisp mountain air.
Similar to the Tiroler Grostl, it’s hearty, tasty and goes perfectly with a hot chocolate.
Tyrolean Dumpling Soup
If you are looking for lunch that is lighter and not carb heavy, you need to try this historical classic.
First mentioned in a 16-century Tirolean cookbook, dumpling soup is hugely popular with the locals and tourists who are lucky enough to try a traditional recipe.
These days you can find a vegetarian option but the classic tends to be a strong beef broth.
Austrian ski food is all about hearty, fresh and delicious recipes.
Austria’s iconic dish can be found in almost every mountain hut in Austria.
It’s a crowd pleaser for adults and children.
It’s traditionally made from veal, but a cheaper version is made from pork which is equally as good, served with crispy chips and tomato salad.
Kaiserschmarrn (Fluffy Pancakes)
Kaiserschmarrn is simply thick, soft chopped pancakes which are traditionally eaten in Austria as a dessert.
You have them coated in icing sugar and a local jam such as plum or apple.
I first had them when I was skiing In Kaprun and then again when I was doing my ski season in St Anton, where I would make them for my guests as a treat.
Now it is your turn to make them and enjoy a piece of heaven.
One of the best known Austrian deserts – Wiener Apfelstrudel served with icing sugar and a strong coffee.
The classic strudel is made from a thin dough pastry, filled with sweet apple and cinnamon and dusted off with icing sugar.
If you love Souffle, you are going to enjoy the Austrian classic favourite, Salzburger Nockerln.
Four sweet, light and fluffy dumplings that supposedly represent the shape of the three mountains above the city are decorated with icing sugar as snow and a side of fruit jam.
This delicious pudding was invented by Salome Alt, mistress of a 17th-century archbishop of Salzburg and is still a favourite across Austrian ski restaurants today.
Never judge a book by its cover.
This yeast dumpling (yes, another dumpling as a pudding) might not sound too appealing but I can assure you it tastes incredible after a morning skiing and is much loved by children and adults alike.
It is normally served with vanilla sauce (custard) or with poppy seeds and melted butter.
I would advice sharing this pudding if you want to continue skiing after lunch.
That’s the end of my Austrian ski food lunch menu; now it’s time to quench your thirst with a drink or two.
Gluhwein, Vin Chaud, Mulled Wine, whatever you want to call it, you can’t beat this lunchtime drink.
Made from red wine and mulled spices, it’s simple but very delicious, especially when drinking in the winter.
Originated for medicinal uses, Schnapps is hugely popular today as a post-dinner tipple.
The English have port, the French have dessert wine and the Austrians have Schnapps!
The most popular flavour is peach, apples and blueberry.
You cannot visit Austria without trying their local Schnapps.
It’s time to enjoy the beautiful taste of Jager; not to send shivers down your spine with a single shot.
This apres ski ‘tea’ is easily made onsite by heating the tea, wine, rum, brandy, orange juice, spices and lemons in a pot and adding the spirit we all love to hate, Jagermeister.
Enjoy and drink responsibly.
If you are heading out after dinner to a bar, you must get one round of Glacier Ice.
This sweet and powerful shot will get any tired heads on the tables dancing in no time.
Using your little finger to hold the bottom and your thumb on top, raise your shot and shout “Gute Nacht”.
We had many (un)forgettable nights in Bar Cuba, the St Anton seasonniare’s watering hole
I hope you have become a little wiser with my personal experience in Austrian ski food.
If you have any questions about Kaprun, drop me a message. I have skied there for the past 8 years.
Finally, a big thank you to Austria.info/uk for permitting me to share some of the stunning photos and traditional recipes.