Classics in the kitchen: Recipes from Renon

The perfect culinary preparation for your holidays on the sunny high plateau

The summer holiday on Renon is already booked and the anticipation is rising? Daydreams of beautiful alpine meadows, a deep blue sky and a unique mountain landscape increase the anticipation from day to day? Perfect! We provide the perfect culinary frame of mind for this. Because a delicious lunch with regional specialities is simply part of a hiking day at the Corno del Renon!
During hut-to-hut hikes, one is often rewarded with various delicacies. Our favourites include buckwheat pasta with leek and bacon from the hut Feltuner Hütte on the Corno del Renon. The famous classic from the hut Unterhornhaus is the huge "Wiener Schnitzel". For the classic sweet reward, we recommend the delicious "Kaiserschmarren" from the Gasthaus Schwarzseespitze or the homemade poppy-seed cake from the Hotek Zum Zirm.
If you would like to recook the dishes, you will find the recipes for them afterwards. But let's face it: it tastes best in the "Stube" of the hut or on the sun terrace after a long hike.

Buckwheat pasta with leek and bacon - recipe from the hut Feltuner Hütte
Ingredients for 4 people:
Pasta dough:
150 g wheat flour
150 g durum wheat flour
150 g buckwheat flour (fine)
5 eggs
1 tbsp olive oil
30 g butter
100 g leek or spring onions
60 g bacon
Beef broth
1 tbsp parsley
For the pasta dough, knead all ingredients to a smooth dough, cover with transparent film and let rest for 1 hour. Then roll out the dough thinly with a noodle machine, cut the tagliatelle and set aside for a short time. Heat the butter in a pan, fry the bacon and leek in it, season with salt and pepper and pour in the beef broth and remove the pan from the heat. Now cook the tagliatelle in salted water for 2 minutes, add them to the bacon and leek sauce, stir everything through with parsley and serve.


Kaiserschmarren - Recipe from the Gasthaus Schwarzseespitze
6 tbsp. flour
250 ml milk
3 eggs
1 splash of rum
1 splash of mineral water (carbonated)
1 half handful of sultanas
Mix flour, milk, rum and the mineral water with a whisk to a dough and then stir the eggs briefly into the dough.
Put some margarine in a pan and let it melt on a medium heat, pour the dough into the pan, sprinkle the sultanas on top.
As soon as the Kaiserschmarren is golden brown on the underside, turn it the other side and cut it into small pieces.


Homemade poppy-seed cake - recipe from the Hotel Zum Zirm
220 g sugar
8 eggs
220 g ground almonds
220 g ground poppy seeds
1 sachet of vanilla sugar
1 pinch of cinnamon
Juice of 2 lemons
100 g fine bread crumbs
3 apples
Stir sugar and vanilla sugar with the whole eggs creamy. Mix in the almonds with the poppy seeds, bread crumbs, cinnamon and lemon juice. At the end, grate the apples thinly and stir in well. Put them into a greased, dusted form and bake slowly. This cake does not rise very much, it is light and juicy.


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