Authentic Swabian Maultaschen (German stuffed pasta): silky dough around a savory spinach-meat filling. Clear step-by-step, two serving styles (comforting in broth or golden pan-fried), plus make-ahead/freezer tips and nutrition. Loved this Swabian classic? Explore my Tübingen guide next.

"Discover the authentic Käsespätzle (Kaesespaetzle) recipe from Brandnertal, Vorarlberg – Austria’s Alpine version of mac and cheese. Made with fresh Spätzle, melted mountain cheese, and golden onions, this traditional dish is the ultimate alpine comfort food."

Part of "Upwards. Always" series. Hiking. Climbing. Riding. One mountain, many ways up. What matters is that you go — and what you find on the way.

← Back to all posts Cretan Boureki with Filo Crust A Cretan family recipe baked with love and olive oil Boureki is one of Crete’s hidden...