Benjamin Parth's dish at restaurant Stüva: Buttermilk - Sorrel [Buttermilch - Sauerklee]
Martin Sieberer collecting fresh herbs on the mountain.

Hiker’s gourmet food in Austria’s Tyrol Alps

Views onto Paznaun valley from the Jakobsweg hike to Almstüberl
Hermann Huber's mountain cheese (Bergkäse)
Hermann Huber in his cheese factory
Hermann Huber's soft cheese called Aschenputtel (cinderella).
Hermann Huber's cows in Galtür, Paznaun Valley
Hermann Huber, chef and cheesemaker in Galtür (Austria), holding one of his 6 kg mountain cheeses
Hermann Huber checking the rind on his mountain cheese (Bergkäse)
Soft truffle infused cheeses ripening.
Your host at Almstüberl
A classic Kaiserschmarrn for dessert at Almstüberl.
Benjamin Parth's dessert at restaurant Stüva: Strawberry - Whey [Erdbeer - Molke]
 
A typical hiker's break: Cheese, sausage, and some vitamins.
Donkeys grazing on top of a mountain overlooking Paznaun valley in Austria's Tyrol
Fresh mountain herbs
Martin Sieberer in his kitchen cooking
Wild blueberries
Martin Sieberer's dish: "Kräuter-Rostbraten "Almstüberl" mit Erdäpfelriebler und gebratenem Gmüas" - roast beef with rösti and vegetables

for National Geographic Traveller Food