Directly from the manufactor | Trixl Leonhard
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Crisp vegetables, tangy cheese, crusty farmhouse bread, golden model butter or noble schnapps creations and much more - the commitment to regionality is a matter of course for our numerous producers in the PillerseeTal. This results in genuine Tyrolean quality products, delicious and made with a lot of heart and soul. There are numerous regional producers and direct marketers in each of the five villages in the PillerseeTal. Whether directly at the farm, centrally in the rustic farm shop or sociably once a month at the market - the focus is on the taste and quality of the local products.
A breakfast on the mountain voucher is the ideal gift: At the huts you can enjoy lots of homemade food such as farmhouse bread with fresh butter, plus herb spread, jams, cheese or bacon. The voucher is redeemable at all participating huts.
Please note that the voucher will be sent by post.
Marktplatz PillerseeTal | Naturhof Burgwies
Marktplatz PillerseeTal | Biobauernhof Mittermoos
Marktplatz PillerseeTal | Brotsommelier Philipp Decker
Marktplatz PillerseeTal | Markt Hoangascht
Regional delicacies can be tasted and bought to your heart's content every Thursday from July to September at the "Markthoangascht". The many committed exhibitors make this possible in a very uncomplicated way. Culinary delights, music and dance - the focus of the Markthoangascht is on exchange and diversity.
Processing and marketing local raw materials in the region not only guarantees freshness, quality and flexible response to regional customer needs, but also supports both the climate balance and animal welfare through short transport routes. In addition, our intact and beautiful nature is our most important foundation. We want to support like-minded people. That is why we rely on strong, local partners who guarantee quality.
Numerous businesses from the Kitzbühel Alps region - three of them from the PillerseeTal - are working together to promote regionality and sustainability in gastronomy. In cooperation with selected local farmers, old animal breeds and vegetable varieties are rediscovered and refined in the kitchens of the KochArt hosts.