The Stubai mountain air at 1,410 m altitude makes you hungry and crave some fresh, regional products. At our Tschangelair Hut, we use cheese, milk, butter and eggs produced at our own farm. We pan-fry the freshly caught trout and char from clear mountain spring water to release their natural flavour. For this reason, we call our menu the “Stubai delicacies”. Here you’ll literally enjoy true highlights.
The romantic term “cingularium” means “fenced in field and beautiful place”. The “Tsch” at the beginning of the word possibly results from a sound shift in the High Middle Ages. From this you can conclude that the Tschangelair Alm existed in Stubaital even before the year 1300 AD, and possibly several centuries before that. Earlier forms of Alpine agriculture in the Alps are millennia old.
A section of one of the most scenic and diverse hiking trails in Stubaital, the WhiteWaterTrail, leads right past our Tschangelair Hut. The contrasts of nature couldn’t be any greater here.
Products grown and raised on the alpine pasture are rightly considered particularly unadulterated and healthy. Our population of livestock is particularly diverse here on the Tschangelair alpine pasture: In addition to cattle, we also keep sheep, goats, chickens and geese, which are carved up directly in the Hoferwirt kitchen in Neustift. An abundant supply of slope water gushing from the mountain also allows us to farm trout and char directly on the alpine pasture. This makes our trout and char ponds one of the highest located fish farms in the Alpine region.