The hut lies at a height of 2 151m above the Muttenalpe. The view from here is superb, and if you’re very hot after the steep climb up from Mathon, you can cool off in the little pool. There’s a particular culinary attraction this summer: the Kaiserschmarren (Austrian fluffy pancakes) created for the Friedrichshafener Hut by award-winning chef Heinz Winkler.
Photos: Philipp Horak
The climb up here is easy, but steep. As soon as you have hiked up above the treeline, you are rewarded for conquering the sharp turns with stunning views. The hike takes a good two hours from Mathon, or two and three-quarters from Galtür. You can read more on the history of the Friedrichshafener Hut here.
The hut is, of course, also the starting point for further hikes. It takes some three hours on the “Friedrichshafener Trail” over the Mutterjoch to the Heilbronner Hut, or three hours over the Schafbicheljoch and through the Fasultal valley to the Konstanzer Hut.
The hut has always been famous for its good pastries, sweets and desserts. Three-Michelin-starred chef Heinz Winkler has added another dish: his Kaiserschmarren in the pan with apple puree, cowberry jam, plums and vanilla, which he has developed as part of the Culinary Way of St. James (and which he prepared for the launch together with his son).
Here’s the recipe for a wonderful, fluffy and delicious dish:
I N G R E D I E N T S
for 4 people
80 g flour
200 ml milk
10 g vanilla sugar
4 egg yolks
4 egg whites
50 g sugar
50 g raisins in rum
25 g liquid butter
P R E P A R A T I O N
Mix together the flour, milk, vanilla sugar and egg yolks. Cream the egg whites with the sugar and add to the mixture.
Heat the butter to foam in the pan and pour in the mixture. Sprinkle the saturated raisins onto the dough and bake in the oven for seven minutes at 175°C top and bottom heat. Then cut up the dough and sprinkle with a handful of sugar crystals.
Serve with apple puree, cowberry jam and plums.