Mountain Gastronomy Backstage
An exclusive look behind the scenes of the Tuxer Fernerhaus at the Hintertux Glacier - this is how mountain culinary delights are created at 2,660 meters.
Description
How many kilometers of strudel are handmade each year at the Tuxer Fernerhaus? Where does the milk in the hot chocolate and the drinking water on the mountain come from? How do the fries get up the mountain? All this and much more is answered professionally by gastronomy manager Bernhard Kofler, who provides exclusive insights behind the scenes of mountain gastronomy.