Ultimate indulgence: Fine Culinary Spots in Ötztal
Relax and unwind
Want to go up the mountain but still wind down? That's easily possible thanks to the new "Fine Culinary Spots", a network of mountain huts & alpine inns that prioritize regionality. The focus is on authentic cooking in spectacular locations. No noise, music or WiFi, just delicious flavors at high alpine altitude.
Erlanger Hütte
"Even when we took over the German Alpine Club's hut in the summer of 2008, I bought from the surrounding farmers because the quality is higher." Doing so, Christian Rimml - who runs Erlanger Hütte together with his wife Anita - also supports local farmers. He buys lamb from his brother-in-law in St. Leonhard in Pitztal, beef from his sister and eggs from nearby Kaunertal. Herbs grow right in front of the hut: mint, rosemary, thyme, chives and parsley. Christian worked as a trained chef in four-star hotels. Venison dishes are his specialty: ibex ragout with red cabbage and spaetzle. As a vegan alternative, he prepares vegetable groestl with green spelt and sesame seeds. "We don't want a menu comprising 15 dishes," says Christian. "In that case it's impossible to cook regionally. Instead, we update the menu twice a season."
Preparing regional delicacies from fresh ingredients is no easy feat in high alpine terrain at 2,550 meters above sea level, where the hut sits perched on a barren rock: "Almost everything has to be transported by helicopter." Nevertheless, Christian calculates the prices so that they are still affordable for hikers. Scenic lake Wettersee shimmers in turquoise shades behind the hut: "We have our own hydroelectric power plant for generating electricity, operating the beverage cooling system and purifying our drinking water." Of course, the hut is plastic-free. This has been guaranteed since 2000 by the Environmental Seal of Approval for Alpine Club Huts. The hut owners are happy to explain to their guests where the ingredients come from and why the prices are what they are: "You have to live regionally."
Wiesle Alm
"Zen bussen & fein tunkn" is the motto of Wiesle mountain hut: "for kissing and enjoying" in other words. A combination that is convincing at first glance. Like something out of a fairy tale, the enchanted wooden hut appears in a clearing, next to the small, brightly shining white Sacred Heart Chapel. Hansel and Gretel may not be around the corner, but if you are lucky, you might spot a deer or a fox. "I make sure to source the products as locally as possible," says Fabio Riml, who runs the hut with his partner Michaela: "As a trained chef, I see and feel regional products." The menu is mainly seasonal. In autumn, mushrooms are on the menu.
Fabio uses meat from his own animals but also sources specialties from the local butcher: “If he has veal kidneys on offer, I plan a dish and put it on the daily menu. A fact that helps three people at once: the farmer, the butcher and me. And the fourth, the customer, enjoys it too.” Besides lamb dishes, Fabio offers green, unsmoked sausages, freshly cooked pork sausage with homemade sauerkraut in old wooden barrels and Tirolean snow milk as Wiesle specialties. He didn't have to think twice about joining the “Fine Culinary Spots" project: “When it comes to sustainability, consumers only hear about dos and don'ts. But I see a great opportunity to raise awareness, to sensitize people. I believe that sustainability can also be enjoyable, that it can really be fun.”
Information Jausenstation Wiesle
- Altitude: 1,528 m
- Municipality: Längenfeld
- Accessibility: from Au/Nösslach chapel, 1 ¼ hour walk (quite steep); from Niederthai (barrier-free), approx. 1 hour walk; from Umhausen towards Niederthai to the Panorama parking area, (easy), approx. 1 hour walk.
- Overnight accommodation: none
Armelen Hütte
The daily menu is clipped to a board, explaining also the origin of the ingredients. Dense forest surrounds the rustic wooden mountain hut, perched some 800 meters almost vertically above the valley floor and the hamlet of Tumpen. The rock face drops away steeply, offering a truly awe-inspiring view of the valley. This mountain hut has a long tradition, telling its story for over 90 years: a story that has continued since 2018 with Anton and Viktoria Plattner at its helm. The family keeps cows, pigs and 50 free-range chickens on their farm. If they run out of eggs, the Grießer Hof farm delivers them along with yogurt, cream cheese and potatoes. There are no compromises when it comes to venison specialties either as the two hut owners are trained hunters themselves.
The salads are imaginatively garnished with herbs and colorful, edible flowers and blossoms. Viktoria's strudel variations are prepared with no less creativity: plum and walnut, pear and nougat or cranberry and quark. And where can you still find rendered pork fat these days? "We get it from a local butcher," Viktoria reveals. The alpine innkeepers feel right at home at their "Fine Culinary Spot": "We serve what we have on hand. In the past, many huts offered Hawaiian toast, kebab and döner. But today, guests prefer genuine Tirolean delicacies." It's surprising that Armelen Hütte lists burgers as a specialty: "The beef comes from our own farm. Only the name is English, the product itself is genuinely local."
Brand Alm
There is no getting around it. Visible from afar, quaint Brand Alm nestles on a sun-kissed plateau some 200 m above Längenfeld. At the very front of the slope, the small chapel is always open. Behind it, Matthias and Felicitas Jordan invite guests into their homely snack station. The wooden hut is said to be between 300 and 400 years old, the dining parlor around 100 years. Matthias has not changed anything, except for adding a heater, neatly hidden under the benches. The exterior of the barn and stable was left as it was, creating a harmonious overall impression. The mini petting zoo with goats, rabbits, small pot-bellied pigs, ponies and sometimes lambs keeps children entertained. Felicitas, originally from Swabia, inherited original Ötztal recipes from her mother-in-law.
"Our lamb groestl with fried egg on top is a true hit. Everything is freshly prepared. The lambs can't be older than six months." Since the meat of older sheep is practically worthless, the alpine farmers have come up with a great idea: "To enhance the meat of older sheep, we refine it by making dried meat. With a little rendered pork fat, we serve it like a bacon sandwich. But we also have an endless choice of soups and countless homemade juices." Matthias is very proud to be part of the "Fine Culinary Spots" network: "We are passionate farmers ourselves. This way, we also support the surrounding communities and farms. Everything is within easy reach and close to home." People who are afraid of heights are strongly recommended to drink a homemade stone pine schnapps or rowanberry liqueur before heading back. It makes crossing the spectacular 200 m suspension bridge, spanning 83 meters above the valley floor, much easier.
The “Fine Culinary Spots” are constantly evolving. More and more businesses are focusing on what comes directly from the valley: regional products, authentic cuisine, and genuine Ötztal hospitality. This article was published in 2024—you can find all the current “Fine Culinary Spots” and their stories here.
This article was originally published in 2024 and was updated on June 24, 2026.
Dagmar Gehm
The Hamburg-based journalist and athletic globetrotter has been a long-time fan of the Ötztal valley because she cannot resist its fascinating contrasts: action – seclusion, the thrill of speed – relaxation in tranquillity, ancient rituals – trendy hotspots.