As autumn paints Großarl in shades of gold and the evenings grow cooler, it’s harvest time here at Tauernhof. Crisp apples, pears, plums, pumpkins, beetroot and rosehips are freshly picked and make their way into our Schatzarei kitchen and preserving jars. Curious to see what we create with them – and which recipes you can easily recreate at home? Read on and savour the flavours of autumn.
The Most Important Things at a Glance
- Autumn Harvest in Großarl: Apples, pears, plums, pumpkins, beetroot, cabbage and rosehips
- Autumn Menu at Schatzarei: Venison loin, baked pumpkin with goat’s cheese, beetroot carpaccio and wild mushrooms
- Try It at Home: Apple chutney, rosehip jam and pumpkin spice syrup for preserving
- Family Traditions: Homemade plum butter and pickled beetroot
- A Look Inside the Distillery: Why great rowanberry schnapps is all about patience
Seasonal Delights from Großarl
Autumn is the most abundant season in Großarl. After a summer of growing, orchards and gardens are filled with nature’s finest produce. At Tauernhof, our baskets are brimming with crisp apples, juicy pears and plums, alongside pumpkins, beetroot, cabbage and the last rosehips of the season.
Why is regionality so important to us? Because you can truly taste the difference. Much of our produce comes from neighbouring farms, trusted local suppliers in Großarl, or even our own garden. For us, embracing local ingredients isn’t a trend – it’s simply the way we’ve always done things.
Autumn on Your Plate: The Autumn Menu at Schatzarei
The season’s harvest is transformed into unforgettable flavours in our kitchen. Our chefs create an autumn menu inspired by the forests, alpine pastures and cosy campfire evenings of Großarl. Expect rich flavours, warm autumn colours and a selection of seasonal favourites that can only be enjoyed at this time of year.
Venison and Wild Mushrooms from Großarl
Venison has a long tradition in Großarl, and our hotel owner, Christian Hettegger, is a passionate hunter himself. As a result, the game served in our restaurant often comes directly from the surrounding forests to our kitchen.
One of the highlights of our autumn menu is roasted venison loin served with a pear and cranberry compote. Perfectly cooked to a delicate pink, it is paired with a fruity blend of pears, cranberries and a splash of red wine. The menu is complemented by freshly sautéed wild mushrooms, including chanterelles and porcini, gently cooked in butter with shallots and parsley.
Pumpkin, beetroot and goat’s cheese
Vegetarian guests are just as well catered for. Our baked Hokkaido pumpkin with rosemary, thyme and creamy goat’s cheese makes a wonderfully light starter, while the beetroot carpaccio with baked goat’s cheese, rocket and walnut oil adds vibrant colour and fresh autumn flavours to the plate.
By the way, many of the ingredients we use come from right on our doorstep – including the cheese from the Loosbühelalm. If you’d like to discover even more regional specialities, take a look at our favourite culinary tips for Großarl.
Preserving the harvest: Traditional home canning like grandma used to do
Whatever autumn gives us in abundance, we preserve for later. Preserving has a long tradition in our family, and the best recipes are passed down from one generation to the next. This way, a little taste of the harvest can still be enjoyed at the table even in the depths of winter.
Two family favourites are always part of it: spicy pickled beetroot and smooth homemade plum butter. And just like Katharina’s Primrose Syrup, one thing remains true: homemade treats made to last are the most beautiful memories of the warmer months. You’ll find three of our favourite recipes to recreate at home below.
Homemade apple chutney
Ingredients: 1 kg tart apples, 300 g red onions, 2 tbsp oil, 2 red chillies, 250 ml red wine vinegar, 350 g brown sugar, 1 tsp salt, 1 tsp peppercorns, ½ tsp mustard seeds, 2 bay leaves, 1 tsp dried thyme, 1 tsp grated ginger root, 1 pinch of cayenne pepper.
Preparation: Peel, core and finely dice the apples. Finely chop the onions and chillies. Sauté the onions in oil and caramelise one third of the sugar in the pan, then deglaze with the vinegar.
Add the diced apples and the remaining ingredients and simmer gently over low heat for around 30 minutes until the mixture reaches a thick consistency. While still hot, fill the chutney into clean jars and seal immediately.
Rosehip jam after the first frost
Ingredients: 1 kg rosehips (ideally harvested after the first frost, as they are softer and sweeter), 500 g preserving sugar 2:1, approx. 500 ml water, a little lemon juice (optional).
Preparation: Wash the rosehips thoroughly, pat them dry and remove the stems and blossom ends.
Cooking and straining: Cover the fruit with water and simmer gently with the lid on for around 30 minutes until the skins begin to split and the fruit becomes soft. Then pass the rosehips through a food mill in batches to reliably separate the seeds and fine hairs from the fruit pulp.
Cooking and filling: For every 1 kg of rosehip purée, add 500 g of preserving sugar 2:1. Bring the mixture to a rolling boil while stirring constantly and cook for at least 4 minutes. Fill the hot jam into rinsed screw-top jars, seal tightly and turn them upside down for around 10 minutes.
Pumpkin spice syrup for cosy autumn days
Ingredients: 250 ml water, 250 g brown sugar, 3 tbsp pumpkin purée, 1 tsp cinnamon, ½ tsp ginger, a pinch each of cloves and nutmeg, 1 tsp vanilla extract.
Preparation: Combine the water, sugar and pumpkin purée in a saucepan and bring to the boil. Stir in the spices and simmer gently for around 10 to 15 minutes.
Pour the syrup through a fine sieve or muslin cloth, fill into sterilised bottles and store in the fridge. It tastes wonderful in coffee, drizzled over pancakes or added to desserts.
Autumn holidays at Tauernhof: Flavours from Großarl
Autumn at Tauernhof means colourful forests right on our doorstep, warming dishes in the evening and the comforting scent of homemade preserves in the air. Between a hike through Großarl and a cosy evening at Schatzarei, there is plenty of time to experience autumn with all your senses.
If you’re looking for something truly special, plan your stay around our game and culinary days. And on a grey day, autumn is the perfect excuse for a cosy day indoors with spa time and a warming bowl of soup.
Book your autumn holiday in Großarl
Book your autumn holiday in Großarl and savour the flavours of the season together with your loved ones – from our autumn menu to homemade syrup creations.
Frequently asked questions about autumn cuisine and the harvest in Großarl
Which fruit and vegetables are in season in autumn in Großarl?
In autumn, apples, pears and plums are in season in Großarl, along with pumpkins, beetroot, cabbage and rosehips. At Tauernhof, these regional ingredients are transformed into warming autumn dishes as well as homemade preserves to enjoy throughout the year.
What can you preserve and make last in autumn?
Apple chutney, plum butter, spicy pickled beetroot, rosehip jam and homemade syrups are especially well suited for preserving. This way, the flavours of the harvest can be enjoyed throughout winter and still bring the taste of autumn to your table months later.
How do you make rosehip jam?
For rosehip jam, the fruit (ideally harvested after the first frost) is cooked until soft and passed through a food mill. For every 1 kg of rosehip purée, add 500 g of preserving sugar 2:1, bring the mixture to a rolling boil and cook for at least 4 minutes before filling it into jars while still hot.
What does Schatzarei at Tauernhof serve in autumn?
The autumn menu includes dishes such as venison loin with pear and cranberry compote, baked pumpkin with goat’s cheese, beetroot carpaccio and freshly sautéed wild mushrooms. Our kitchen consciously focuses on regional and seasonal produce from Großarl.
How long does rowanberry schnapps need to mature, and what makes a good spirit?
After preparation, the mash is left to mature for several months before being distilled twice. A high-quality spirit can be recognised by the way it forms fine, lasting bubbles when poured and by its subtle marzipan-like flavour. It is best enjoyed slowly and in moderation.
