Alpinarik Sölden
It’s a match, it’s mmm…
What belongs together grows together: Alpinarik Sölden connects local food producers in the valley with the local Alpine pastures, huts and mountain restaurants. As Alpinarik duos, the participating businesses each create themed signature dishes “Made in Ötztal”, whose main ingredients are produced directly in the valley and then prepared. Discover the culinary diversity of Sölden and find out what the real Ötztal tastes like!
Gaislach Alm
Wirtshaus Giggijoch
Maria's Alm
Gampe Thaya
Sonnblick
Gaislach Alm
with the Ötztaler Quellfisch and a private fish pond
the Gaislach Alm everything revolves around fish, more precisely trout. It doesn't get any fresher than this, because they come from the directly adjacent pond, which was built back in 1989. In addition, fish from the “Ötztaler Quellfisch” are prepared by the Mrak family in Längenfeld. The Gaislach Alm is firmly in family hands and is run by Christian Gstrein Junior, the 2nd generation of the family to do so. What makes their dishes so special? Try it for yourself!
Signature dishes: "Müllerin" trout & fish bowl
Wirtshaus Giggijoch
mit dem Ötztaler Quellfisch und privatem Fischteich
The Ötztal valley is the most sheep-intensive valley in Austria. Up to 15,000 sheep romp around in Tirol's longest side valley during the summer months - from the lush meadows at the beginning of the valley to the barren plateaus at the back of Ötztal. So it's no wonder that lamb dishes have a long culinary tradition in the valley. The Wirtshaus am Giggijoch, together with the Fleischhof Oberland, takes up this tradition and serves a modern take on the classic dish.
Signature dish: Ötztal lamb roast with braised vegetables, potatoes and garnets
Maria's Alm
with the Backstuba Sölden
No bread, no fun: The great importance of this staple food in Ötztal is demonstrated by the historic bread ovens, for example in Längenfeld near the local history museum, or the mills in Piburg and Gurgl. Together with the Gstrein bakery in Sölden, the Marias Alm has dedicated itself to this theme. Maria, the namesake and heart of the hut, has been running the hut in a panoramic location together with her husband and chef Fabian since 2021.
Signature dish: Panzanella
Gampe Thaya
with its own farm and regional farmers
Gampe Thaya makes sense on so many levels and is considered a best-practice example of how alpine farming can be managed sustainably and regionally. You won't find chips and cola here. The Thaya (originally a one-room hut where people and animals lived under one roof) is 300 years old - supplemented by new architecture - and is run by the Prantl family. They cook according to traditional recipes using food from their own farm or from local farmers.
Signature dish: Kaiserschmarren
Sonnblick
with the butcher Wilhelm and butcher Maier
In Hochsölden, on top of the main village, the Sonnblick hut - as the name suggests - is enthroned in a prime location. The establishment has a long and eventful history: built in 1928, the building initially functioned as a hut with only 20 seats before it was transformed into a mountain guest house and finally became the hut it is today. Together with Metzgerei Maier, the Sonnblick is part of the Tyrolean Alpine Cattle Project: Tyrolean Alpine cattle are purchased whole at a fair price and processed according to the “from nose to tail” principle.
Signature dish: Sonnblick burger with fries
