South Tyrol has always seemed to me like a culinary bridge—somewhere between dumplings and pasta, between Austria and Italy. However, when I shared this idea with South Tyrolean chef Matthias Hinteregger, he responded with slight indignation. “For me, South Tyrol is not just a bridge, but a universe of its own,” he emphasized. “The cuisine thrives on contrasts: rustic and refined, hearty and light, and Mediterranean and Alpine.” It’s an exciting journey full of must eats.

This is the ninth installment of our Culinary Journey series, in which we explore a new destination every month.

South Tyrolean cuisine: tradition meets sophistication

If you’re wondering what South Tyrolean cuisine is famous for, Matthias has a clear answer. “South Tyrol is a culinary melting pot with a lot of harmony.” Typical ingredients include spicy gray cheese, fresh apples in various forms, bacon, and tart cranberries paired with hearty meat dishes.”

The culinary event of the year: Törggelen

In Brixen and the Eisack Valley, a particularly unique experience is Törggelen: in the fall, people hike through the vineyards and then enjoy bacon, surfleisch (a type of smoked meat), cabbage, chestnuts, and young wine together. This tradition is one of the most authentic culinary experiences in South Tyrol, bringing you into contact not only with the food but also with the locals. Find out more in our article, “9 Reasons to Go Törggelen.”

Meet Matthias Hinteregger, the head chef at the sustainable Tree Hotel My Arbor

Matthias Hinteregger is head chef at the My Arbor restaurant above Brixen and grew up in the region. His commute is only 20 minutes. His culinary philosophy is to bring stories to the plate: “My cuisine should be rooted in the best sense of the word, yet surprising at the same time. I love putting regional ingredients in new contexts.” To him, a dish’s soul is as important as its taste.

As a guest of the GreenPearlsⓇ Hotel My Arbor, you can enjoy a flexible seven-course menu each day, included in the half-board price. If you are not a guest of the hotel, you may also dine in the restaurant, but only with an advance reservation.

Matthias’s Five Must-Eats in South Tyrol

Matthias has compiled a list of the most typical South Tyrolean dishes that you should definitely try. His five recommendations offer a great introduction to the region’s culinary traditions:

#1 Schlutzkrapfen with butter and Parmesan cheese

These half-moon-shaped pastries are filled with spinach and curd cheese and served with melted butter and Parmesan. It’s a classic dish that combines rustic cuisine with refined sophistication. By the way: this specialty is now available in a vegan version, too!

#2 Bacon dumplings with coleslaw or beef goulash

Hearty and deeply rooted in South Tyrolean tradition, these dumplings are typically served with either fresh coleslaw or a rich sauce.

#3 Apple strudel with vanilla sauce

It’s hard to imagine South Tyrol without apple strudel. A sweet classic, it features crispy pastry, juicy apples, and cinnamon, accompanied by creamy vanilla sauce. No trip to South Tyrol is complete without it.

#4 Brettlmarende

This traditional snack includes bacon, Kaminwurzen (a spicy South Tyrolean sausage made from beef or pork), cheese, and schüttelbrot, a hard, crispy flatbread. It’s perfect after a hike or while enjoying Törggelen in the vineyards.

#5 Tirtln

The fried dough pockets are typically filled with sweet ingredients like curd cheese, jam, or poppy seeds. However, savory fillings are also available, such as spinach or sauerkraut. Currently, people rediscover this traditional peasant dish as a culinary specialty.

Sustainability in the My Arbor Kitchen

To Matthias, sustainability is not just a trend; it’s an integral part of everyday life. He sources many of his products from small regional farmsteads or his own farm.

Bringing a Farm-to-Table Concept to Life

The sustainable tree hotel My Arbor has its own farm on Lake Garda, where the family grows vegetables, fruits, and herbs using permaculture methods on approximately 20 hectares. They are then freshly prepared in the kitchen. The grounds are also home to over 250 chickens that live in a large “five-star free-range chicken coop.”

Herbs, fruits, and vegetables are processed or preserved fresh so they can be served year-round. At the same time, he considers the preferences of international guests. “The challenge is to create a down-to-earth, sustainable cuisine that is also cosmopolitan and enjoyable.”

He draws inspiration from sources like Norbert Niederkofler’s “Cook the Mountain” concept, which has attracted worldwide attention. “It has raised awareness of the quality of regional products, especially when reimagined,” Matthias explains.

Conclusion: Sustainability is the essence of South Tyrolean cuisine

South Tyrolean cuisine is known today not only for its blend of Alpine and Mediterranean influences but also for its commitment to sustainability and local ingredients. Restaurants like My Arbor demonstrate that fine dining does not require caviar or pineapple. Rather, it can be achieved with hay, wildflowers, and locally sourced ingredients.

As a tourist, you benefit twice: you experience dishes deeply rooted in the landscape and discover surprising flavors unique to South Tyrol.

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