Tradition & History
Built in the year 1659
And continues to be a family business.
We are proud of our "entailed estate" status.
In 1994 the farm and the hotel was passed down to Franz and Helga Mair.
From 2008 to 2018 renovations were in progress to the entire estate.
Decades ago on the Kothüttenalm
Years ago there was no path up to the Alm, milk had to be carried to the dairy every day using a "Zumml" (see photo) on the back. After maturing the cheeses made there were carried down to the valley by the farmers using a "Kraxe".
People slept in hay and milking took place outdoors. During the day cows had to be held together with a "Hiata", to avoid cows getting lost in the steep and rough terrain. Milking in the evening was followed by a meal by candlelight cooked on an open fire. As there was no form of recreation up on the alm, people entertained themselves with "Fingerhaggln" (finger wrestling) and "Ranggln" (a type of wrestling). "Ranggln" contests are still held today, for example at the annual Zillertaler Gauderfest in Zell am Ziller.
Zillertaler Customs and Traditions
Traditional fare and schnaps making are still passed down from grandparents to the next generations.
Zillertaler traditional fare includes: Zillertaler Krapfen, Schliachtarnudln, Holzknechtkrapfen, Zergl, Melchermuas, Kiachl and many more specialities. Of course it is recommended to follow up with a 'Zichna', a type of schnaps made from swiss pine cones.
There are several well known musicians and bands originating from the Zillertal like the 'Ursprung Buam', Marc Pircher, the 'Zellberg Buam' and the 'Schürzenjäger'.
In the Zillertal valley singing has always been popular, you may have heard of the Rainer Singers from Fügen, who brought "Silent Night, Holy Night" to the whole world. In every village is a music group performing weekly summer concerts from June to September.
A Zillertaler Recipe
For 4 people
- ¾ kg potatoes
- 2 Semmeln (bread rolls)
- a little milk
- 200 g Tyrolean grey cheese or soft cheese
- 100g Tilsiter, a little Gorgonzola or goats cheese
- 6 heaped tablespoons flour
- chives, salt to taste
- 2 eggs
- 1 litre clear soup
Boil potatoes, cool and grate coarsely. Cut bread rolls into cubes and pour over a little milk. Mix finely diced onion with the potato, add eggs, bread and carefully mix to a dough. Form 1cm thick patties and fry slowly on both sides in butter. Briefly place 'Pressknödel' simmering soup. Remove and sprinkle with fried onion and chives, pour over a little melted butter.