such as the Barbian damson plum and Kastanienbier (beer made from chestnuts) are unmistakable evidence that here in the southern Eisack valley we attach special importance to culinary pleasure. And what begins with the cultivation of the ingredients continues on the plate. Natural products, the extreme care when preparing and merging South Tyrolean and Mediterranean ways of life, form the basis of the multifaceted Eisack valley cuisine.
The southern Eisack valley also shows its likeable diversity, especially in its cuisine which is either elaborately modern or very traditional, in accordance with the recipes of the South Tyrolean farm house cuisine, handed down from generation to generation. From the traditional Speck snack in a high-altitude summer farm to the Törggele dishes such as a Hauswurst (sausage) with Kraut (stewed cabbage) in a typical wine tavern to the stylish menu of several courses in a star restaurant that fulfil every wish. At the same time our chefs like Martin Obermarzoner, head chef of the Restaurant Jasmin in Klausen and already awarded two Michelin stars in recognition of his ability, will satisfy customers with their creativity. To such an extent that not even a menu is needed.
Do you want to know more? Give it a try. Walk along the chestnut hiking trail of the Eisack valley’s mile of pleasure, take part in törggelen
(an old South Tyrolean tradition for tasting the new wine) or simply visit our traditional or village inns again and the restaurants of the adventure holiday region
of Klausen, Barbian, Feldthurns and Villanders.