Die Alpenküche · The Mountain Table

Alpine Cooking Without Vegetable Oil

Discover the hearty classics of the Alps, from the inns of Tyrol to the valleys of the Engadine, cooked with sweet mountain butter, slow rendered lard, and golden clarified butter. Real ingredients, real warmth, the way the Stube kitchens have always cooked.

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Mountain Butter✦ Clarified Butter✦ Pure Lard
A warm Alpine inn table laid with melted cheese and mountain fare
✦ Käsespätzle
From the recipe collection
No. 01

Mountain Butter First

Every dish begins with sweet butter churned from Alpine pasture milk, the cornerstone fat of the mountain pantry for generations.

No. 02

Slow Rendered Lard

Pork lard and clarified butter, rendered gently in the farmhouse kitchen, bring the deep warmth no refined oil can imitate.

No. 03

Never Vegetable Oil

No seed oils, no shortcuts. Just the honest fats the Stube kitchens of the Alps have always trusted.

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✦
From Our Kitchen

Alpine Stube Recipes

Six beloved dishes from the mountain table of Austria, Switzerland, and South Tyrol, each made with honest fats that bring out the best in every ingredient.

Meat Wiener Schnitzel

Wiener Schnitzel

40 min·4 servings·Medium

The classic Viennese veal cutlet, pounded thin, breaded, and fried golden in clarified butter until the crumb puffs away from the meat. Served simply with a wedge of lemon.

Ingredients

  • 4 veal cutlets, about 150g each
  • 2 cups fine breadcrumbs
  • 1 cup all purpose flour
  • 3 eggs, beaten
  • 250g clarified butter for frying
  • 1 lemon, cut into wedges
  • Salt to taste
  • White pepper to taste
  • Fresh parsley to garnish
  • Lingonberry jam to serve

Instructions

  1. Place each cutlet between two sheets of parchment and pound to an even 4mm thickness.
  2. Season the veal with salt and white pepper on both sides.
  3. Dredge each cutlet first in flour, then in beaten egg, then press gently into the breadcrumbs.
  4. Heat the clarified butter in a wide pan until it shimmers but does not brown.
  5. Fry one cutlet at a time, spooning the butter over the top so the crumb puffs and turns golden, about 2 minutes per side.
  6. Drain on a rack, then serve at once with lemon, parsley, and a spoon of lingonberry jam.
Fish Forelle Mullerin Art

Forelle Müllerin

30 min·2 servings·Easy

Mountain stream trout dusted in flour and pan fried in butter until the skin crisps, then bathed in a nut brown butter with lemon and parsley. A jewel of Alpine river cooking.

Ingredients

  • 2 whole trout, cleaned and scaled
  • ½ cup all purpose flour
  • 100g butter, divided
  • Juice of 1 lemon
  • 3 tbsp parsley, chopped
  • 1 tbsp capers, drained
  • Salt to taste
  • White pepper to taste
  • 1 lemon, sliced, to serve
  • Boiled potatoes to serve

Instructions

  1. Pat the trout dry, season inside and out with salt and white pepper.
  2. Dredge each fish lightly in flour and shake off the excess.
  3. Melt half the butter in a wide pan and fry the trout about 4 minutes per side until the skin is crisp and the flesh flakes.
  4. Lift the fish onto warm plates.
  5. Add the remaining butter to the pan and cook until it turns a fragrant nut brown.
  6. Stir in the lemon juice, capers, and parsley, then pour the foaming butter over the trout.
  7. Serve with sliced lemon and boiled potatoes.
Vegetarian Kasespatzle

Käsespätzle

50 min·4 servings·Medium

Soft egg noodles layered with mountain cheese and crowned with onions slowly browned in butter. The cheesy comfort dish of every Tyrolean and Allgäu hut.

Ingredients

  • 3 cups all purpose flour
  • 4 eggs
  • ¾ cup water or milk
  • 1 tsp salt
  • Pinch of grated nutmeg
  • 250g grated mountain cheese (Bergkäse)
  • 3 large onions, thinly sliced
  • 80g butter
  • Black pepper to taste
  • Chives to garnish

Instructions

  1. Whisk the flour, eggs, water, salt, and nutmeg into a thick, sticky batter and rest 15 minutes.
  2. Press the batter through a spätzle press or colander into a pot of simmering salted water.
  3. Cook until the noodles float, about 2 minutes, then lift out and drain.
  4. Cook the sliced onions slowly in the butter over medium heat until deep golden and sweet, about 20 minutes.
  5. Layer the warm spätzle with the grated cheese in a buttered dish, finishing with cheese on top.
  6. Crown with the buttery onions, season with pepper, and scatter chives. Serve at once.
Soup Frittatensuppe

Frittatensuppe

45 min·6 servings·Easy

A clear Austrian beef broth ladled over ribbons of thin sliced pancake. A gentle, soothing first course found on every Sunday table in the Alps.

Ingredients

  • 2 liters clear beef broth
  • 1 cup all purpose flour
  • 2 eggs
  • 1 cup milk
  • Pinch of salt
  • 2 tbsp butter for the pan
  • 2 tbsp chives, finely cut
  • 1 tbsp parsley, chopped
  • Grated nutmeg to taste
  • Black pepper to taste

Instructions

  1. Whisk the flour, eggs, milk, and salt into a smooth, pourable pancake batter and rest 10 minutes.
  2. Melt a little butter in a pan and cook thin pancakes one at a time until set and lightly golden.
  3. Stack the cooled pancakes, roll them tightly, and slice into thin ribbons.
  4. Bring the beef broth to a gentle simmer and season with nutmeg and pepper.
  5. Divide the pancake ribbons among warm bowls and ladle the hot broth over them.
  6. Finish with chives and parsley and serve immediately.
Bread Tiroler Bauernbrot

Tiroler Bauernbrot

3 hr·1 loaf·Medium

A dense Tyrolean farmhouse loaf of rye and wheat scented with caraway and fennel. Baked dark and crusty, it keeps for days in the mountain larder.

Ingredients

  • 2 cups rye flour
  • 2 cups bread flour
  • 1.5 cups warm water
  • 1 tbsp instant yeast
  • 2 tsp salt
  • 1 tsp caraway seeds
  • ½ tsp fennel seeds, crushed
  • ½ tsp ground coriander
  • 1 tbsp butter for the bowl
  • Extra rye flour for dusting

Instructions

  1. Mix the rye flour, bread flour, yeast, salt, and the caraway, fennel, and coriander in a large bowl.
  2. Add the warm water and knead into a sticky, firm dough for about 10 minutes.
  3. Place in a buttered bowl, cover, and let rise in a warm spot for 1.5 hours until risen.
  4. Shape into a tight round loaf, dust with rye flour, and let rest 40 minutes on a lined tray.
  5. Score the top in a cross and bake at 230°C (450°F) for 15 minutes.
  6. Lower to 200°C (400°F) and bake 35 minutes more until dark and hollow sounding. Cool fully before slicing.
Dessert Kaiserschmarrn

Kaiserschmarrn

35 min·4 servings·Medium

The emperor's shredded pancake, fluffy and torn into golden pieces in butter, dusted thick with sugar. A beloved Austrian sweet served with stewed plums.

Ingredients

  • 4 eggs, separated
  • 1 cup all purpose flour
  • 1 cup milk
  • 3 tbsp sugar, plus more for dusting
  • Pinch of salt
  • 1 tsp vanilla sugar
  • 3 tbsp raisins, soaked
  • 60g butter
  • Powdered sugar for dusting
  • Stewed plums to serve

Instructions

  1. Whisk the egg yolks, flour, milk, sugar, salt, and vanilla sugar into a smooth batter.
  2. Beat the egg whites to stiff peaks and fold them gently into the batter with the raisins.
  3. Melt the butter in a wide pan and pour in the batter to a thick layer.
  4. Cook until the underside is golden, then flip in sections to set the other side.
  5. Tear the pancake into bite size pieces with two forks and let the edges caramelize in the butter.
  6. Dust generously with powdered sugar and serve hot with stewed plums.
A rustic Alpine farmhouse kitchen in the mountains
Meet the Cook

The Kitchen Behind Wesiro Stube

Wesiro Stube is a small home kitchen devoted to the Stube, the warm wood paneled parlour where Alpine families gather around a single table and no one leaves hungry. We write down the recipes the way they have always been cooked in the inns and farmhouses of Tyrol, the Swiss valleys, and South Tyrol, slowly, simply, and with care.

Our only house rule is an old one: butter churned from pasture milk, lard rendered gently over a low flame, clarified butter and nothing else. You will never find vegetable oil in our pans, because it was never in the pans we learned from.

Mahlzeit, to your health.

✨ Wellness

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