The cuisine of the Ortles holiday region
is characterized by natural, harvest-fresh ingredients and a variety of spice mixtures. Traditional, country-style cuisine has long had a place in Michelin-starred restaurants
. “Schöpsernes” with roast potatoes in summer, wild ragout with mushrooms in the autumn and asparagus in the spring: the menu varies according to what is seasonally available. Some of the state’s most delicious deserts also come from the Venosta Valley, including sweet apricot dumplings or the cloud-like “Schneamilch”.