Tiroler Wirtshaus: typical Tyrolean trattoria

Apfelstrudel: apple strudel

Bergkäse: mountain cheese

Fastenknödl: chopped canederli fried in a pan

Fleischknödl: canederli with meat

Forelle: trout

Gerstlsuppe: soup made with barley and speck (a quality of bacon)

Graukäse: light cheese seasoned with oil, vinegar and onion

Griesnockerlsuppe: soup made with fine flour gnocchi

Gröstl: chopped meat with ham, fried with potatoes and eggs

Kaiserschmarren: omelette with sugar, served with raspberry jam.

Kasknödl: canederli with cheese

Kässpätzle: a kind of gnocchi with cheese

Knödel: Canederli

Marillenknödl: sweet canederli filled with apricots

Nudelsuppe: fine spaghetti soup

Pilzgulasch: goulash with mushrooms

Schlipfkrapfen e Schlutzkrapfen: filled pasta

Schwammerlgulasch: goulash with mushrooms

Spatzln: gnocchetti served with ragù

Spinatspätzle: gnocchetti with spinach

Tiroler Rindsbraten: roast veal

Tiroler Kalbsbraten: roast veal

Tiroler Leber: liver

Topfenknödl: canederli with ricotta cheese

Zwetschkenknödl: sweet canederli filled with plums

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