Plateau Stories

Kitchen

The Easter Kitchen: All About Pinzen and Striezeln

There are certain things that are just typical for the Easter period in the Tyrol: painted eggs, the Easter bunny – and ‘Pinzen’ and ‘Striezel’! These tasty delicacies help to sweeten any Easter snack. And they aren’t too difficult to make – we have dusted ...
Work & Life

Vegan and vegetarian in Leutasch: Florian Feckl’s kitchen

Vegan in Tyrol? This might surprise you at first. But the holiday retreat aufatmen in Leutasch proves that these two things go well together. If you are looking for meat or any animal products on your plate, you will look in vain. Chef Florian Feckl ...
Work & Life

Women power: Chief Cook Kathrin Leitner

Kathrin Leitner has achieved something that not many people can achieve: At the age of only 27, she became chief cook of a 4-star superior hotel. This is not only extraordinary because of her age but because she asserts herself in a man’s world. Kathrin ...
Kitchen,Summer

Sweet childhood memory: Moosbeernocken

They simply belong to the summer like sunshine and swimming: billberries! These nutricious blue berries are currently growing everywhere in our region. They are not only the perfect energy boost during a hike, but also the engredient for delicious deserts. We have got one recipe ...
Kitchen

Recipe: Braised veal shoulder

The fact that you can find an excellent cuisine here in Tyrol is known far beyond the borders of the country. The restaurant Le Treize shows how well you can eat in Tyrol. Armin Leitgeb and Mario Marcati have brought international top gastronomy to Seefeld. ...
Kitchen

Recipe: Strudel with potato and chanterelles

There are certain dishes that you could simply eat every day. For us, “strudel” is one of them – in every variety. You can prepare them hearty, sweet or spicy. That’s why we have a new recipe from the kitchen of the Krumers Post Hotel ...

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