Aktivhotel Hochfilzer


Winter opening on 22nd December 2017

Winter opening on 22nd December 2017

Thank you so much! Vielen Dank! Danke! Merci! Grazie! Gracias! Tak!
for the amazing moments together in summer 2017!

We will start into winter 2017_18 on 22nd December 2017! In the meantime you can give us a call every Monday, Tuesday and Friday from 10.00 am till 12.00 pm. Or you can send us an email anytime. More

Apres Ski Weeks in March

Apres Ski Weeks in March

Live music and party fun in the traditional Tirol ski lodges and from Monday to Friday free ski guiding in the glistening snow in the Wilder Kaiser region - HÜTTENGAUDI SPECIAL, available between 9 - 31 March 2019, sets the hearts of all ski bunnies and piste foxes racing. More

Golf Unlimited

Golf Unlimited

⋅ 4 or 7 nights
⋅ Hochfilzer Inclusives
⋅ Unlimited Golf Package
⋅ 1 golf massage
⋅ 4 or 7x golf drinks
⋅ 1 child up to 11 years free More

Our top offers

Dorf 33, A-6352 Ellmau+43 (05358) 25 01info@hotel-hochfilzer.com

What was it again, that made everything at Hotel Hochfilzer so perfect?

.......and also that.......and a ....... that was so good!!!!!!
But does it taste the same at home? Ask for the recipes! It is always good to hear the culinary delights that you most liked and we enjoy preparing the dishes that we know you will love. Prehaps you would like to keep your holiday culinary memories with you a little longer. We have compiled for you the most popular and delicious recipes for you and we wish you hours of enjoyment in your kitchen at home. Of course we want to hear the success stories the next time you come to visit us!

Kaiserschmarrn and .... and much more!
Happy cooking!


Hausgemachter Kaiserschmarrn

(Austrian Emperors’ omelet –
Kaiser Franz Josef from Austria till 1916)

1 portion:
⋅ 1/8 l Milk from happy Tyrolean cows
⋅ 4 tablespoons Flour (80g)
⋅ 3 Eggs from happy Tyrolean chicks
⋅ 120g Butter from a Tyrolean alpine meadow
⋅ Raisins from Austrian grapes
⋅ Vanilla Sugar
⋅ Lemon from Southern Tyrol
⋅ Pinch of salt

Mix the milk and flour well. Add vanilla sugar to taste.

Fold in eggs. Melt butter in a frying pan and pour the mixture in. Just before the pancakes are cooked hard, add raisins.

When the pancakes are cooked cut into small pieces and keep on adding butter and sugar and stir all the time then leave a lid on for a minute.

Serve with icing sugar on top and maybe with some plum compote or apple sauce and cold Tyrolean milk from happy cows who spend their summers high up in the mountains!

Tyrolean Kasspatzln

Tyrolean Kasspatzln
Tyrolean Kasspatzln

Ingredients (for 4 people):

- 250g of flour
- 3 eggs from happy Tyrolean chicken
- 5g of salt
- 50ml of lukewarm water
- Salt water
- Butter or ghee (from Tyrol)
- 1 onion, diced
- 100g grated or crumbled cheese
(has to be “stinky” cheese from Tyrol)
- Roasted onions
- Parsley
- Salt and pepper

How to make:
Add the flour, eggs, salt and water to a bowl and mix together with a wooden spoon to form a dough. Remember not to use too much water as the dough should be quite thick.

Press the dough through a Spatzlhobel (a type of upright cheese grate used for making noodles) and into a pan of boiling salted water. Bring the pan back to a boil again then strain and rinse cold.

In a frying pan, fry the diced onion with a knob of butter (or ghee) until light brown in colour. Add the noodles into the pan and fry until they’re piping hot. Fold in the cheese and allow it to melt.

Season the dish with some salt and pepper, stir together and serve with roasted onions and parsley.

(The roasted onions can be made by peeling the onion and cutting it into thin slices. Dust the slices with paprika powder and flour, and fry until golden brown.)

Hmmmm… Enjoy it !

White cheese dumplings with wild herb pesto and gorgonzola

- 500 g White cheese
- 150g grated Parmesan
- 3-4 Eggs
- 8 Teaspoon of the Pesto
- 100 g Flour
- 100g Semolina
- Salt, Pepper
- 200g Gorgonzola or Roquefortcheese
- Fresh, wild herbs

How to make:
Mix white cheese and grated Parmesan and eggs, pesto. Add flour and semolina carefully, salt, pepper. Cool the mix for at least 30 min. Boil salty water, form “dumplings” with two soupspoons and boil them softly ( reduce heat), till they float on top. Carefully take them out and place them in a buttered casserole. Sprinkle the Gorgonzola oven them (just use your fingers) Put the casserole into the preheated over and bake it for a few minutes at
200 °C. Serve decorated with fresh herbs


Use one bunch of mixed wild herbs, salt and olive oil (extra virgin) and blend the mixture


Cheese and potato patties (Kaspressknödel)

- 300 g Bread Rolls, cubed
- 200 g Potatoes, boiled, grated
- 200 g Cheese, grated
- 3 Eggs
- Parsely, Salt, Pepper, Nutmeg, Cumin
- approx ¼ lt Milk
- Fried Onions (if desired)

How to make:
Soak the rolls in hot milk add fried onions,
leave until milk is absorbed. Add all other
ingredients and mix well. Form the mixture
into small flat circles. Using a shallow frying
pan fry in hot oil until brown on both sides.

Serve in a hot soup or with sourkraut.


Tyrolean Gröstl (fried potatos)

Traditional Tyrolean Gröst'l (fried potatos)
Traditional Tyrolean Gröst'l (fried potatos)

600 g Potatoes, cooked, sliced
1 Onion, chopped
100 g Roast Pork, sliced
100 g Roast Beef, sliced
2 rashers Bacon, fried
Salt, Pepper, Cumin, Marjoram

How to make:
Fry the onions and meat in a large frying pan
with a little oil. Add the potatoes and fry until
they are well browned, add spices to taste.

Serving suggestion - with a happy fried egg

Potato Parcels

500 g Potato, cooked and mashed
3 Egg Yolks
1 Whole Egg
200 g Flour
Salt, Nutmeg

Mix all the ingredients together to form a dough.

300g Spreadable Cheese Philadelphia
Salt, pepper, parsely, chives, chervil

Roll out the dough and cut into squares approx
12x12cm. Mix the ingredients for the filling
together well and place a little on the dough.
Close the parcel completely and fry in a
little melted butter.
Serve with fried cabbage and fried onions.

White Cheese Dumplings with Plum Sauce

250g White Cheese - Cream Cheese
120g Flour
30g Butter
1 Egg
A pinch of Salt
Lemon Zest

How to make:
Mix all the ingredients together to form a dough
and leave to stand for 15 min.
Form into balls (about the size of a baseball)
and cook in boiling water for 10-15 min.
Halve and de-stone the Plums, cook the plums
adding 1 part sugar to 2 parts plums.

White Cheese Strudel

Tip: Buy the Puff Pastry
Filling :
150g Butter
150g Sugar
600g Soft White Cheese (Quark)
100g Rasins
6 Egg yolk
6 Egg Whites
A pinch of salt
Lemon zest
6 Bread Rolls or crusts
¼ lt Sour Cream

How to make:
Mix half the sugar and the butter together, add the egg yolks and beat until fluffy. Add the lemon zest, the cheese and the sour cream. Finely chop the rolls and mix into the other ingredients. Now add the cream and raisins. Beat the other half of the sugar and egg white together, until the mixture forms fluffy peaks, fold into the rest of the mixture. Roll the filled pastry into a strudel form and transfer onto a greased oven tray. Brush the pastry with a little egg and bake in a medium hot oven until pastry is brown.

Apple Strudel

Tip: buy the Puff Pastry ready made

3kg Apples
200g Sugar
150g Bread rolls crumbled
120g Butter
150g Raisins
Cinnamon sugar

How to make:
Roll the pastry out thinly. Fry the bread in butter until brown and scatter over the pastry. Peel and slice the apple, place over the pastry. Scatter the cinnamon sugar and raisins over the apples, add the rum. Roll the filled pastry into a strudel form and transfer onto a greased oven tray. Brush the pastry with a little egg and bake in a medium hot oven until pastry is brown.

Blueberry Klusters

Blueberries (a handful at a time)
pinch of Salt
Butter (lots)
Castor sugar (also lots)

How to make:
Wash the berries and cover with flour. Mix
flour, milk and salt together to make a thick but
smooth batter, add the berries. Leave to stand.
Melt the butter into a frying pan add kluster of
the berries and fry until brown. Serve with icing sugar on top
and a glass of cold milk!!

Goulash Vienna Style

800g Beef , cut into cubes(tender)
500g onion, Cut in strips
Tomato Puree
50g Paprika
Beef Stock
40ml Vinegar

How to make:
Steam the onions in a large pot with a little oil,
add the beef and brown well. Add the tomato
puree and herbs to flavour, stir in the vinegar.
Add the beef stock, thicken with flour and
cornflour add more herbs to taste.

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