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Gourmet & Enjoyment at Castelrotto

Gourmet & Enjoyment

culinary delights

A culinary feast for the senses awaits guests at the Hotel Baumwirt. Delicious South Tyrolean dishes with a hint of Mediterranean sophistication, created by our head chef, Raimund, will delight your palate.

Panorama Hotel Baumwirt

“The way to our guests’ hearts is through their stomachs!”

In addition we serve fine wines from our cellar.

“We only use high quality local South Tyrolean produce – healthy food that tastes great.”



Baumwirt ©ArminHuber_low-0146

Serves 5

  • 125g rye flour, sieved
  • 125g wheat flour, sieved
  • 50g whole egg (1 egg)
  • 60ml water, lukewarm
  • 10ml oil
  • Salt
  • 25g butter
  • 40g diced onion
  • ½ clove garlic
  • 125g spinach, cooked, strained or chopped
  • 125g cream cheese (ricotta), dry, strained
  • 25g parmesan cheese, grated
  • 1 tbsp chives, finely chopped
  • 1 pinch nutmeg, grated
  • Salt
  • Pepper
  • 75g parmesan cheese, grated
  • 50g butter
  • 2 tbsp chives, finely chopped, to serve
  • Mix the two types of flour.
  • Stir together the eggs, water, oil and salt and knead into a firm, smooth dough with the mixed flour.
  • Wrap in cling-film and leave to rest for 30 minutes..
  • For the filling sweat the onion and garlic in butter, add the spinach, sweat further and stir in the cream cheese, grated parmesan and chives.
  • Season the filling with salt, pepper and nutmeg.
  • After 30 minutes briefly knead the dough again and roll out thinly. Lay out on a lightly floured table.
  • Stamp out circles 7-8 cm in diameter from the dough.
  • Place the filling in the centre of each circle with a spoon or piping bag with a smooth nozzle, dampen the edges with a little water if necessary, fold together and press down well.
  • Place the schlutzkrapfen on a floured cloth ready for cooking.
  • Add the schlutzkrapfen to boiling water, cook for several minutes, remove with a skimming spoon, drain well and arrange on a plate.
  • Scatter the schlutzkrapfen with parmesan and chives.
  • Serve with hot, foaming butter.
Tips and recommendations:

The ingredients for the dough can also be mixed in a bowl and then kneaded on the work surface (table or pastry board).

The schlutzkrapfen filling can also be supplemented with boiled, pureed potato or individually adapted. Filling options include: potato, sauerkraut, mushroom, pumpkin, etc.



Makes 8 small loaves

  • 500g wholemeal rye flour
  • 500g rye flour
  • 200g wheat flour
  • 1 cube yeast
  • 200g butter milk
  • Approx. ½ l water
  • 1 tbsp salt
  • Blue fenugreek
  • 1 tsp caraway
  • ½ tsp ground coriander
  • Mix all the ingredients into a dough and knead well. Leave dough in a warm place to rise for 1 hour. Form eight loaves with a diameter of 10 cm from the dough, place on a floured baking tray and leave to rise again for 15 minutes. Spray a little water on the tray.
  • Bake the loaves in a pre-heated oven at 200 degrees Celsius for 25 to 30 minutes.
  • Leave the bread to cool on a rack covered with a tea towel.


Serves 5

  • 1l meat soup (or water)
  • 125g smoked or cured meat (smoked or cured shank, smoked or cured neck)
  • 50g diced onion
  • 50g finely diced carrot
  • 30g diced celeriac
  • 40g diced leek
  • 85-90g pearl barley, washed
  • 25ml oil
  • 1 bay leaf
  • 1 tbsp chives or parsley, finely chopped
  • Salt
  • Sweat the diced onion in oil.
  • Add the diced vegetables and sweat with the onion.
  • Add the washed barley and continue to sweat briefly.
  • Pour on the meat soup or water.
  • Add the smoked or cured meat and bay leaf.
  • Cook gently, stirring occasionally.
  • Leave to cook for 40-50 minutes, occasionally skimming off and degreasing.
  • Remove the cooked meat and cool, remove sinews and fat if required and slice or tear as desired.
  • Add the meat to the soup again and season with salt.
  • Scatter with chives or parsley and serve.
Tips and recommendations:

Barley soup is great served with bread. It can also be served without meat as a vegetarian soup. This soup can be further refined with 200 ml of cream.

8-10 pieces

Ingredients for the dough:
  • 175g rye flour
  • 75g wheat flour
  • 1 tbsp oil
  • 50g whole egg (1 egg)
  • 100ml milk, lukewarm
  • Salt
For the filling:
  • 300g sauerkraut, washed and drained
  • 20ml seed oil
  • 40g onion (1 small onion)
  • 50g pork belly
  • 35ml white wine, dry
  • 275ml bouillon (meat soup) or water
  • Salt
  • Seasoning bag (juniper berries, peppercorns, caraway, garlic and bay leaf)
  • To thicken, use cornstarch stirred into a little cold water or grated raw potato.
  • For the filling: sweat the diced onion and pork belly in seed oil. Add the sauerkraut and mix well.
  • Pour on the white wine and fluid (bouillon or water), lightly salt and bring to the boil.
  • Add the seasoning bag and cook covered in a hot oven or on a stove for around 1 hour.
  • For the dough mix the rye and wheat flour and knead into a smooth, supple dough with oil, egg, milk and salt.
  • Wrap in cling-film and leave to rest for at least 30 minutes..
  • Remove the seasoning bag and pork belly and thicken slightly with raw grated potato or a mixture of cornstarch and water. (Simmer for a little longer until the filling thickens). Season with salt and pepper.
  • Briefly knead the dough again and roll out thinly with a pasta machine and pile on the sauerkraut, leaving a gap. Dampen the edges with water.
  • Lay another sheet of dough of the same size on top and press out round, so-called tirtlan. Firmly press together the edges and trim (with a pizza cutter or knife).
  • Place the tirtlan on a floured cloth ready for cooking.
  • Cook the tirtlan in hot oil at 180 degrees Celsius for 2-3 minutes on both sides and leave to drain on kitchen paper.
Tips and recommendations:

Instead of sauerkraut it is also possible to use the schlutzkrapfen filling or a cream cheese filling.


Serves 5

  • 200g whole egg (4 eggs)
  • 200g spinach, cooked and finely strained
  • 75ml water (mineral water) or milk
  • 10ml seed oil
  • 300g wheat flour, sieved
  • 1 pinch nutmeg
  • Salt
Ham and cream sauce
  • 15g butter
  • 7g wheat flour
  • ¼ l milk
  • ¼ l cream
  • 15g butter
  • 125g boiled ham, diced, cut into strips or flaked
  • 1 pinch of grated nutmeg
  • Salt, pepper
  • 40g parmesan cheese, grated
  • For the dough: Mix the eggs with spinach, water or milk, salt, nutmeg and oil.
  • Stir in the wheat flour, beat well and leave to rest, covered, for around 10 minutes.
  • Press the dough into boiling water with a spaetzle press and cook for around one minute.
  • Remove the spaetzle with a skimming spoon, refresh in cold water, strain, add a little oil and serve.
  • For the ham and cream sauce: prepare a light roux from butter and wheat flour and leave to cool.
  • Boil milk with cream and seasonings, pour onto the roux, bring to the boil whilst continuously stirring and cook for around ten minutes.
  • If necessary pass the sauce through a fine sieve.
  • Sweat the cut ham in butter, add to the cream sauce and cover to keep warm.

Heat the spinach spaetzle in salted water, toss them in the ham and cream sauce with grated parmesan cheese and if necessary further season with salt and white pepper.


The spinach spaetzle can be prepared with porcini or button mushroom sauce for a change. Egg spaetzle can be prepared by leaving out the spinach and using more egg.


Serves 5

  • 800g potatoes
  • 1 onion, chopped
  • 500g cooked beef (shoulder or brisket)
  • 150ml bouillon (meat soup) or gravy
  • 1 tbsp butter, clarified
  • 4 tbsp seed oil
  • Salt, pepper
  • Marjoram
  • Chopped parsley
  • Bay leaf
First steps:
  • Boil the potatoes in salted water, peel and leave to cool. Slice the potatoes.
  • Flake the cooked beef.
  • Heat the oil in a suitable pan and lightly brown the chopped onion.
  • Add the flaked beef, stir and season with salt and pepper.
  • Add the marjoram and bay leaf and pour over bouillon or gravy.
  • Fry the potatoes in clarified butter and seed oil, lightly season and add to the meat.
  • Add fresh butter, toss and dish up.
  • Serve sprinkled with finely chopped parsley or chives.
Tips and recommendations:

Serve with coleslaw or bacon coleslaw. The cooked beef can be replaced with roast pork neck (Tyrolean gröstel)


Serves 5

Ingredients for the batter:
  • ½ l milk, lukewarm
  • 10ml rum
  • 1 pkg. vanilla sugar
  • 1 pinch of grated lemon peel
  • 250g wheat flour, sieved
  • 160g egg yolk (from 8 eggs)
  • 240g egg white (from 8 eggs)
  • 1 pinch of salt
  • 70g sugar
  • 40ml seed oil
  • 70g sultanas or raisins, washed and soaked in a little rum
  • 40g butter, melted
  • Icing sugar for sprinkling
  • Cranberry jam, stewed plums, apple sauce or compote of choice
  • Stir milk with flavours (rum, vanilla sugar, lemon peel) and wheat flour until smooth.
  • Stir in egg yolk.
  • Beat egg white with a pinch of salt and sugar to a compact and smooth peak and mix into the batter.
  • Heat up a suitable pan, pour in a little oil, add some of the batter and some of the rum-soaked sultanas or raisins.
  • Fry the batter until light-brown, flip over, add a little butter and continue to fry thoroughly.
  • Tear the kaiserschmarren into pieces with two wooden spoons, sprinkle with icing sugar and serve with cranberry jam, apple sauce, stewed plums or a compote of choice.
  • Tear the kaiserschmarren into pieces with a spatula, arrange on a plate, sprinkle with icing sugar and serve immediately.
Tips and recommendations:

The kaiserschmarren can also be caramelised with butter and sugar after being torn. The kaiserschmarren can also be finished off in a hot oven after it has been fried. Apple, bilberries or cherries (also soaked in liquor or choice) can also be used instead of the sultanas or raisins.


Serves 5 (10 dumplings)

  • 100g bacon, finely diced
  • ½ onion (40g)
  • 150-175g dry bread, finely chopped
  • 10-15g wheat flour, sieved
  • 30g butter
  • 100g whole egg (2 eggs)
  • 125ml milk, warm
  • 10g parsley or chives, finely chopped
  • Salt, pepper
  • Finely dice the white bread and mix in a suitable bowl with the wheat flour.
  • Sweat the finely diced onion in butter or seed oil, add the diced bacon, continue to sweat and mix the mixture with the bread adding finely chopped parsley.
  • Mix in the flour and bacon.
  • Stir the eggs together with the warm milk, salt and pepper, pour over the bread and mix well.
  • Cover the dumpling dough and leave to rest for around 20 minutes.
  • Form dumplings from the dough and simmer for 12-15 minutes in salted water.
Tips and recommendations:

Cheese or spinach can also be used instead of bacon. These dumplings are often also served in meat soup (bacon dumpling soup).

Baumwirt ©ArminHuber_low-0093

Serves 5

Ingredients for the pastry:
  • 140g wheat flour
  • 20g egg yolk (from 1 egg)
  • 60ml water, lukewarm
  • 20ml seed oil
  • 1 pinch of salt
  • 1 pinch of sugar
Ingredients for the filling:
  • 750g apples, tart
  • 15g butter
  • 30g breadcrumbs
  • 40g sugar
  • 1 pinch of cinnamon powder
  • 1 pinch of lemon peel, grated
  • 30g raisins
  • Melted or clarified butter for the baking tray and to coat the pastry.
  • Icing sugar for sprinkling.
First steps:
  • For the pastry: put the wheat flour on a work surface (marble slab or pastry board) and make a hollow in the middle.
  • Place the rest of the ingredients in the hollow.
  • Using a spoon or a pastry scraper, stir/work in the wheat flour from inside to outside.
  • Knead the pastry smooth, stretch out and coat with a little oil.
  • Cover in cling-film and leave to rest for around 30 minutes at room temperature (around 30 degrees Celsius).
  • For the filling: peel the apples, core and slice thinly.
  • Lightly toast the breadcrumbs in butter.
  • Coat the baking tray with a little melted or clarified butter.
  • Heat oven to 180 degrees Celsius.
  • Roll out the pastry on a lightly floured tea towel and stretch out thin.
  • Sprinkle the toasted breadcrumbs over the lower two thirds of the pastry,
  • then distribute the thinly-sliced apples, sugar, cinnamon powder, lemon peel and raisins on top.
  • Coat the remaining third of the pastry with melted or clarified butter.
  • Cut off the thick edges of the pastry, press in the edges, lift up the towel and roll toward the third of the pastry which is not coated with filling.
  • Place the strudel seam-side down onto the prepared baking tray, coat with melted butter and bake until golden brown in a pre-heated oven (for 40 minutes).
  • Whilst baking coat several times with melted or clarified butter.
  • Serve the strudel warm or cold with icing sugar.
Tips and recommendations:

Serve apple strudel with vanilla sauce. A whisked egg can also be used instead of the clarified or melted butter to coat the strudel. If egg is used there is no need to coat several times whilst baking.


Serves 5

Yeast dough:
  • 25g yeast
  • 40g sugar
  • 100ml milk
  • 2 eggs
  • 1 pkg. vanilla sugar
  • 1 tsp orange peel, grated
  • 2 tbsp rum
  • 300g flour
  • 40g butter, melted
  • 1 pinch of salt
  • Apricot jam to fill the buchtel.
  • Butter, melted, to coat.
  • Icing sugar for sprinkling.
First steps:
  • For the poolish first mix the crumbled yeast and sugar with the lukewarm milk and cover and leave to rise for 15 minutes at a maximum of 35 degrees Celsius.
  • Mix the eggs, vanilla sugar, orange peel and rum and gently warm.
  • Mix the flour, poolish and egg mixture, then add the melted butter and salt and knead the dough well using a kneading machine until it is blowing bubbles. Then cover and leave again for 15 minutes to rise.
Final stage:
  • Roll out the dough to a thickness of 1 cm with a rolling pin and stamp out circles of dough with a 6-cm cutter, fill with apricot jam and seal well.
  • Coat the buchtel with melted butter and layer them in a baking dish with the sealed part facing down. Cover and leave to rise again for 15 minutes in a warm place then bake at 180 degrees Celsius for around 30 minutes.
  • Leave briefly to cool in the baking dish and then tip onto a breadboard, separate and serve warm.
Tips and recommendations:

Buchtel are great with vanilla sauce, zabaglione sauce, etc. They can also be filled with a poppyseed or nut filling. Small balls can also be shaped and baked from the dough. In this case the dough is not filled (Dukatenbuchtel).


For 8 dumplings

Curd cheese dough:
  • 80g butter
  • 4 egg yolks
  • 400g dry curd cheese (quark)
  • 1 pkg. vanilla sugar
  • 1 pinch of lemon peel
  • 1 pinch of salt
  • 200g flour
  • 200g plums
  • 4 sugar cubes
  • 1 tsp cinnamon
  • 50g sugar
  • 100g white breadcrumbs, toasted
  • 50g butter for dousing
Curd cheese dough:
  • Mix the soft butter with the egg yolk then quickly knead with the curd cheese, vanilla sugar, lemon peel, salt and flour into a dough.
  • Leave the dough to rest for around 1 hour in the fridge.
  • Roll out the curd cheese dough and cut into 8 equal-size squares.
  • Remove the stones from the plums and replace with half a sugar cube in each.
  • Now wrap the curd cheese dough squares around the plums, seal well and shape into dumplings.
  • Cook the dumplings in plenty of salted water.
  • Mix the cinnamon, sugar and breadcrumbs, roll the dumplings in this mixture and douse in foaming butter.
Tips and recommendations:

These dumplings can be served with chocolate vanilla sauce. The plums can also be replaced with apricots. Berries such as strawberries can be moistened a little and rolled in sugar, then wrapped in the dough. The curd cheese dough can also be replaced with potato dough.