It’s a match, it’s mmm…

What belongs together grows together: Alpinarik Sölden connects local food producers within the valley and local alpine pastures, huts and mountain restaurants. As Alpinarik Duos, the participating partners create themed signature dishes "Made in Ötztal", the ingredients of which are produced with great passion and then prepared with huge dedication. Discover Sölden’s culinary variety and find out what Ötztal really tastes like!

Our Alpinarik pairings
Soelden, Ötztal, animal, summer, Almzeit
hiking, mountain huts, Soelden, Ötztal, landscape, atmosphere, impressions, mountains, summer, mountain hut
Soelden
Soelden, Ötztal, summer, Almzeit, mountain hut
Soelden, Ötztal, panorama, landscape, atmosphere, impressions, mountains, children, clique, summer, Almzeit, playground summer & winter, mountain hut

Recipes & preparation

trout meunière

Ingredients:

  • 1 fresh trout (Quellfische Mrak)
  • Wheat flour
  • Home-made spice mix: onions, salt, pepper, garlic, rosemary, dill, ginger powder, lemon zest, coriander, caraway, fenugreek, parsley
  • Primarily waxy potatoes (Bauernhof Kapeller Franz)
  • Butter
  • Parsley
  • Salt
  • Large iceberg lettuce
  • Apple cider vinegar
  • Olive oil
  • Natural yoghurt (Fam. Brüggler)
  • Salt, pepper
  • Chives

 

Preparation:

  • Clean the trout inside/outside with water
  • Dab and dust with wheat flour on the outside
  • Season the inside quite generously with the spice mix
  • Pan-fry trout at medium heat until it is still slightly translucent
  • Turn the trout and fry for about 2 minutes until done
  • Reduce heat and leave to simmer with the lid on for 1 to 2 minutes
  • Wash, peel and quarter the potatoes, cook in lightly salted water
  • Toss the cooked potatoes in a pan with butter and parsley
  • Wash and chop lettuce
  • Mix apple cider vinegar, olive oil, yogurt, salt, pepper and chives and pour over the salad

 

Fish bowl

Ingredients:

  • Cold smoked trout fillet (Quellfische Mrak)
  • Salmon trout fillet (Quellfische Mrak)
  • Cucumber
  • Tomato
  • Cabbage
  • Carrots
  • Radishes
  • Large lettuce
  • Kidney beans
  • Chickpeas

May vary depending on the season:

  • Mango
  • Rice
  • Rice vinegar
  • Soy sauce
  • Apple vinegar, oil, lemon juice
  • Salt, pepper, sugar
  • Parsley, dill, chives
  • Chili powder

 

Preparation:

  • Cook rice with rice vinegar, salt and pepper
  • Wash lettuce and cut into slices or cubes as desired
  • Mix vinegar, oil, salt, pepper, lemon juice, chives, dill and a little sugar and pour over the salad
  • Dice mango, mix with a little chili powder and let it steep
  • Serve lettuce, rice and mango in a bowl
  • Cut salmon trout fillet into thin slices and brush with lemon
  • Cut cold smoked trout fillet into cubes and add both to the bowl
  • Add soy sauce to taste

Ingredients:

  • 3.5 kg lamb shoulder in 2.5-3cm slices
  • 100 g yellow carrots
  • 100 g carrots
  • 100 g celery
  • 100 g parsnips
  • 1 kg potatoes
  • 20 g tomato purée
  • 0.2 l beef broth
  • 1/8 l red wine
  • For seasoning: salt, pepper, garlic, rosemary

 

Preparation:

  • Rub lamb slices with chopped garlic, salt and pepper and leave in the fridge for 1-2 days
  • Sear the lamb slices in a roasting pan with a little oil and set aside
  • In the same pan, fry celery, yellow carrots, carrots and parsnips and then add tomato purée
  • Deglaze with red wine and add the beef broth
  • Place the lamb slices with a little freshly chopped rosemary and braise covered in the oven at 160 degrees for 35 minutes
  • After this time, turn off the oven and leave to stand for another hour
  • Thicken the braised sauce and season to taste
  • Boil potatoes, peel them and toss them in butter with freshly chopped rosemary
  • Serve with braised vegetables from the roas

Ingredients:

  • 1 loaf of sourdough bread
  • 1/2 green and yellow pepper cut into diamond shapes
  • 5 cherry tomatoes cut in half
  • 1/3 cucumber cut into cubes
  • 5 olives cut into slices
  • Ötztal goat cheese balls cut in half
  • Honey mustard dressing

 

Preparation:

  • First, cut the “lid” off the bread, cut it into diamond shapes and put it in a pan with salt and pepper for the salad topping
  • Chop vegetables and leave to stand with the dressing for at least 30 minutes
  • Hollow out the loaf of bread and fill it with the salad
  • Add goat cheese and bread croutons
  • You can decorate with cress, edible flowers, chives, sprigs of rosemary, etc.

Ingredients (für 2 persons):

  • 300 g flour (Fam. Schmid, Umhausen)
  • Approx. 1/4 liter of water
  • Salt
  • 1 egg from happy local chickens
  • A little clarified butter
  • 150 g mountain cheese

 

Preparation:

  • Mix flour and salt, break the egg and whisk it with water, add it to the flour and use a wooden spoon to make a dough (beat until it starts to bubble)
  • Let the dough rest for 2-3 minutes
  • Bring to the boil a pot with plenty of salted water
  • Shred the dough through the spaetzle press into the boiling water and as soon as they float to the surface, skim off and rinse in cold water
  • Heat clarified butter in a pan, add spaetzle with cheese until a nice crust forms on the pan’s bottom

 

Finishing:

  • Finally, add a little herb salt and pepper and if you like, garnish with a little love - namely chives – and it will taste particularly good.

Ingredients:

  • 220 grams of burger meat
  • 1 bread
  • 2 slices of tomatoes
  • 3 lettuce leaves
  • Onions (cut into rings)
  • Gherkins (cut lengthwise)
  • Homemade special dip

 

Preparation:

  • First toast the burger bread on both sides
  • Pan-fry the burger meat (optionally using cheddar cheese for a cheeseburger)
  • Spread special dip to the bread
  • Burger "structure": lettuce, burger meat, tomatoes, onions, gherkins and finally the fries