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Jause lunchtime snack with hefeweizen wheat beer

Cakes (kuchen), which are often homemade (hausgemacht), accompany coffee during the afternoon. Typical Austrian cakes include Sachertorte, a chocolate and apricot creation that originated in the Hotel Sacher in Vienna, but can now be found almost anywhere. If you want to try the original recipe, Café Sacher has a branch in the entrance to the Hofburg in Innsbruck, which you pass on Stage 12a.

For the evening meal (abendessen), the mainstays of Tyrolean cooking are hearty simple dishes of meat and various kinds of savoury knodel (dense, tennis ball size dumplings), kartoffel (potatoes) or spatzle (noodles). The most common meat is from the pig (pork, gammon, bacon, ham), but you will also find beef or veal, chicken, turkey and occasionally lamb. Austria’s most renowned dish, Wiener schnitzel (veal escalope fried in egg and breadcrumbs) is almost ubiquitous. Another Austrian speciality is tafelspitz (braised beef). Particularly Tyrolean is grostl, a hash made from leftover cooked pork, diced potatoes and onions fried in butter and topped with a fried egg. Hunting, which is widely practised in local forests, provides game such as venison (reh), chamois (gams) and boar (wildschwein), while anglers catch trout (forelle) from the rivers and pikeperch (zander) from the lakes. The most common vegetable is sauerkraut (pickled cabbage). Abendessen starts at 1800 in some refuges, but more typically from 1900.