From 4 September to 16 October 2022 - Sensations don’t happen by chance
“Autumntastic” Culinary Weeks in Serfaus-Fiss-Ladis
What could be a better time for experiencing delightful culinary moments than autumn? The forests are aglow with colour, leaves are falling off the trees and mushrooms sprout from the moss. Once the colourful season sets in, culinary pleasures are at the centre of attention at the family resort of Serfaus-Fiss-Ladis. Tradition, customs and culinary art – that’s what comes to mind when people think of Tyrol.
Summer is nearly over and the leaves are starting to turn colour – that’s when the Sensation Weeks take place. Even the decorations are starting to reflect the autumnal mood: some corn on the cob here, a pumpkin there, some old tools here and a bale of hay over there … All contributing to a particularly cosy atmosphere. Romantic moments in the mountains paired with culinary pleasures. What could be better?
Another highlight: the Almabtrieb. Colourfully adorned cows are ceremonially driven down from the pastures into the valleys as soon as the days are getting colder. Year after year, the Almabtrieb is a magnet for tourists in the Tyrolean Alps.
“Simply scrumptious” are the weeks throughout Culinary Autumn.
Culinary Autumn 2022 - DAmson
2022 Culinary Autumn’s theme will be: “Damson”. Autumn time is harvest time. Naturally, a bite into a sweet damson is a must. Don’t you agree? Damsons are part of the stone fruit family and a subspecies of plums. In the Tiroler Oberland region, those trees have been cultivated for many centuries.
The Alps not only glow in hues of red and gold in autumn, but also in bright violet. They are pure all-rounders in cooking and loved for its decorative colour.
No matter where you stop for a bite in autumn, dishes with the popular fruit are always guaranteed to be the ideal fortification for a hike. They are used, for example, for sweet dumplings with crispy bread crumps or as roaster, which is traditionally served with Kaiserschmarren. Furthermore, you can also prepare jam with the fruit. A very delicious dish is yeast dumplings filled with sweet jam. A heavenly dessert! Have you had it yet?
The fruit is also used to make schnapps. And: What better place to enjoy a glass of fruity-strong schnapps than in the mountains? Cheers!
The violet trees are primarily grown in domestic gardens for use in the kitchen. However, also carpenter value the trees because it belongs to the high-density wood family and has a very nice red colour.
Learning from the Pros - cookery courses during culinary autumn
Autumn time is harvest time! The sweet "Damson" should not be missing!
As part of the culinary autumn, some mountain restaurants offer interesting and tasty cooking and baking courses. As part of the Culinary Autumn, some mountain restaurants offer interesting and tasty cooking and baking courses. In the Tyrolean Oberland, the Damson has been cultivated for centuries at altitudes of around 1,000 metres and is a very popular and tasty fruit variety for jams, cakes, dumplings, aromatic side dishes and noble brandies.
Cookery course at Restaurant Lassida
Cookery course at Restaurant Leithe Wirt
Dates: Thursdays, 8., 15., 22. and 29.9.2022 as well as 6. and 13.10.2022
Registration: until 4 pm the day before directly at the Leithe Wirt Restaurant or by phone +43/5476/6203-702
Fee: €35.50 per person, recipe and eating the menu included.
Minimum 4 participants, maximum 10.
Bread baking course at Restaurant Seealm Hög
Dates: Wednesdays, 7., 14., 21. and 28.9.2022 as well as 5. and 12.10.2022
Registration: until 4 pm the day before at the Seealm Hög Restaurant or at +43/5476/6203-650 or 651.
Price: €17.00 per person incl. recipes and tasting.
Minimum 4 participants, maximum 10.
ALL EVENTS AT A GLANCE
"Frühschoppen" at Lassida
Live music at the Leithe Wirt
s'Fest am Brunnen in Fiss
Tractor and vintage car festival
9.9. - 11.9.2022
Almabtrieb in Fiss
October Festival at the Lassida
Käse und Wein mit den Ohrenschmalzler
Baking Bread at the Rechelerhaus in Ladis
Pavillon Concert Fiss
Beaking Bread at the s'Seppls und s'Paules Haus
- Kürbiscremesuppe mit Kernölhaube
- Wild Consommé mit Wildleberknödel
- Waldpilzsalat mit Hüttenbrot
- Pikantes Rehragout mit Gebäckterrine & Wildpreiselbeeren
- Risotto von der Fisser Imperial Gerst mit Waldpilzen
- „Finest“ Wildbeuschel mit Gebäckroulade
- Birnenmousse mit Fruchtsauce
- Gersten-Topfen-Terrine mit Waldfruchtragout