Hiking and culinary autumn Serfaus Fiss Ladis - Hotel Tirol
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Hiking for pleasure

Hiking in autumn is one of the most beautiful experiences you can have in Tyrol. The Serfaus-Fiss-Ladis region further sweetens visitors’ holidays with a special programme built around the area’s culinary autumn. Many of the region’s restaurants and huts stage events showcasing local foods, transforming your hiking holiday at the Hotel Tirol Fiss into an extraordinary gastronomic experience. You will find hundreds of kilometres of hiking trails in the region catering for every walking preference – from difficult summit trips for experienced mountaineers to shorter, pushchair-friendly walks with plenty of interest for the less athletic hiker. Relax along the way in the many resting spots with hammocks, wellbeing loungers and fantastic viewing platforms.

Hiking and culinary autumn Serfaus Fiss Ladis - Hotel Tirol

Fiss Imperial barley

This year, the theme of Serfaus-Fiss-Ladis’s culinary autumn is Fiss Imperial barley. It is an old cereal variety that originated and was refined in Fiss and is now cultivated on three continents. It was first developed by farmer Karl Röck in the 1920s and 30s. Regrettably, the barley was forgotten for a long time. But a few years ago, Fiss Imperial barley was rediscovered in the grains genebank and has since become an almost indispensable item on local menus. Last winter, some of the restaurants in the Serfaus-Fiss-Ladis ski region began to serve barley risotto and barley soup and were overwhelmed by their guests’ positive reactions. So, due to popular demand, the chefs of the Serfaus-Fiss-Ladis region will be passing on their secrets to visitors in cookery classes held during this year’s culinary autumn.

Hiking and culinary autumn Serfaus Fiss Ladis - Hotel Tirol
Hiking and culinary autumn Serfaus Fiss Ladis - Hotel Tirol

Post-hike pick-me-up:

barley soup

Serves 4:

80g pearl barley, 2L vegetable stock, 250g smoked pork, 1 bouquet garni (1 bay leaf, 10 crushed peppercorns, 1 sprig of thyme, a pinch of caraway seeds), 100g onion, 60g each of carrot, leek & celery, 400g floury potatoes, salt, pepper, nutmeg, garlic, a bunch of chives, a lovage leaf


Thoroughly rinse the pearl barley. Lightly sauté the finely chopped onion in butter, add the barley and the stock. Drop in the bouquet garni and boil until the barley is relatively tender. Add finely diced vegetables and potatoes and continue to cook until the vegetables are tender (approx. 15-20 minutes). Cube the smoked pork and add to the soup. Season with salt, nutmeg and garlic and garnish with the fresh herbs.

Products made from Fiss Imperial barley:

  • Barley brandy and regional whisky aged in oak barrels by Christoph Kössler from Stanz and Gerhard Maass from Prutz
  • Tyroler Imperial Zwickl beer made by the Ziller Bier brewery in Zell am Ziller

Culinary Autumn. Tyrol.

09.09.2018 – 14.10.2018

  • 7 nights

  • Hotel Tirol luxury board
  • Use of the Gipfel SPA, rooftop infinity pool & Family Spa
  • Kitchen party

7 nights from €665

Hiking and culinary autumn Serfaus Fiss Ladis - Hotel Tirol