At Alpengasthof Hohe Burg, we prepare our dishes for you using only the highest quality products - and they come straight from the region. Fine ingredients such as Truna mountain chives, piquant mountain herbs, various mushrooms, fine meat from Gschnitztal mountain lamb or Gschnitztal elderflowers come directly from the Gschnitztal valley.
This way, we support the producers of the region, contribute to a sustainable approach to nature through short delivery routes, and you can get to know your holiday region through its culinary delights.
Christian Salchner, head of Alpengasthof Hohe Burg and head of the kitchen, is proud of what his region produces in terms of fine products: "Here I can simply be sure that the quality is right." The ingredients for the fine culinary delights we offer can be traced directly back to their origin.
The producers are well known and the products can still be checked for quality on site before they find their way into the kitchen of the Hohe Burg.
A number of high-quality products come from the Gschnitztal valley and Tyrol, which then serve as ingredients for the gourmet cuisine at Alpengasthof Hohe Burg in Trins. From fruit and vegetables and tasty cheese and bacon to juicy mountain lamb.
We also collect various herbs from our own herb garden for the fine seasoning of our dishes, and if you have ever tried our crusty bread, then you know that only home-baked bread can taste like this!
Some of our ingredients for the culinary delights created in the kitchen of the Hohe Burg come directly from the Gschnitztal Valley. They are responsible for the very special, regional treats that await you in our restaurant. We have listed some of them here:
Some bloom in splendid colours, some seem inconspicuous: herbs can heal and help us to access the secrets of nature - and almost every herb holds such a secret. But here, too, the knowledge of herbs and their effects is deeply rooted in history and tradition.
The wild mountain chives grow from the beginning to the middle of June in the area of the alpine pastures of the Trunaalm (1,700 m - 1,900m above sea level) up to the Folzammäder. Mountain chives are like normal chives, only more intense in flavour. Due to their essential oils, chives often resemble onions when cut.
Truna mountain chives are often used to make bread dumplings or simply cut and spread on farmhouse bread with butter.
The mountain lamb from the Gschnitztal valley is considered an insider tip among gourmets. The delicate, piquant taste reflects the pristine mountain meadows and the pure spring water of the valley. As part of our guided hikes, we are happy to show you the unique mountain pastures of the Alfaier and Glättalm in the Gschnitztal valley, where a unique mountain panorama and the beguiling scent of mountain herbs mingle!
Unfairly, many consumers associate sheep meat with a very intense, unpleasant aroma. However, the sheep only develops this taste when it reaches sexual maturity. Tyrolean mountain lamb is free from this taste because it reaches an age of max. 6 months. In our restaurant, you can experience directly what a delicious range of dishes can be created from the Gschnitztal valley mountain lamb.
The porcini mushroom enjoys particular popularity because of its earthy and delicious taste. It is also known as a cep or noble mushroom and belongs to the boletus family. Porcini mushrooms are widespread and grow in deciduous and coniferous forests on moss, heather or grassy areas.
The porcini mushroom is easy to distinguish from the other inedible members of its genus. Inexperienced mushroom pickers may confuse the noble mushroom with the bitter bolete.
The elder bush especially likes to grow near dwellings, so it is usually quite easy to find it. From May to the end of June, it unfurls its white flower umbels, the fragrance of which can be smelt for miles around. As a tea, its flowers are often used as sweating cures for fever and colds.
The black berries are very rich in vitamin C and can be taken as juice, purée or jam.
In popular culture, the good spirits of the house reside in elder trees, so superstitious country people think twice before cutting down an elder. Elderberry cordial is made in a similar way to elderberry juice, but with the difference that the finished juice is boiled with sugar for a few minutes to make it last longer.
The elderberry cordial can be diluted with hot water or herbal tea and drunk in the cold season. However it is just as good drunk with cold water as a refreshing drink or poured over vanilla ice cream, pudding, semolina porridge or other desserts.
