Winter fare – winter farm dishes

Autumn has always been the time when farmers prepare for the coming winter and stock up on tasty supplies. ’Red Rooster’ farm inns dish up all sorts of winter fare.

Cattle farming and meat production and processing are what farm inns do best. Tyrolean ‘Grauvieh’ is very popular thanks to its versatility and doesn’t just provide high quality milk for a warming bowl of ‘Muas’, but also meat for the farmers and their inns. Hearty ‘Bauernbratl’, delicious goulash and home-made sausage from closely guarded secret farm recipes really cook up a storm in the kitchen at this frosty time of year.
Meat soup is a highlight on the higher altitude farms and a firm favourite with guests. Their simplicity is what makes these dishes taste so good. Water, salt and meat and vegetables from the farm are all that is needed for delicious and wholesome cooking.

In addition to hearty beef, mutton or pork dishes, winter vegetables are on the menu. Carrots, potatoes and beans are crops that grow in the ground and may be stored naturally, providing valuable vitamins during the cold season.

Winter is a quiet time in the farming year. Guests can sense this calm in the warm farm parlours and enjoy a few relaxing hours away from the hustle and bustle of everyday life. There’s always time for a chat with the farmer. Where can you better find out about the origins of our dining culture than from the producer

The following farm inns are open during the winter:

Farm bars in Meran and surroundings
> Pirchhof in Naturns
> Rauthof in Meran

Farm bars in the Vinschgau
> Niedermair in Kastelbell-Tschars

Farm bars in Bozen and surroundings
> Ebnicherhof in Ritten

Farm bars in Eisacktal
> Ungererhof in Ratschings
> Griesserhof in Vahrn

Farm bars in the Dolomites
> Kinigerhof in Sexten
> Lüch de Survisc in Wengen
> Buchnerhof in Lajen

Please take the opening times of the individual farms into consideration.