More and more 'Buschenschänke', or wine taverns, have established themselves as a popular destination also in spring. At this time, guests especially appreciate the beautifully manicured outdoor areas with sun-drenched terraces and magnificent views. Everything that nature has to offer that is in season ends up on the table. From asparagus dishes, herb gnocchi and spring salads to nettle dumplings and dumplings filled with wild garlic to fine lamb and veal dishes. And even in spring, the wine taverns can be combined with a hike thanks to their rural location.

Definition Buschenschank

But what actually is a Buschenschank in South Tyrol? The Buschenschank must be located in a wine-growing area, because the corresponding licence must of necessitity be associated with the pressing and serving of an in-house wine. A Buschenschank operator is therefore always a winegrower, cellar master and innkeeper all in one. The name is derived from a bouquet of native plants, the so-called "Buschen". This is hung up in autumn at the beginning of the Törggele season above the house entrance.

Törggelen has its origin here

Both the chestnuts and the wine thrive only in a particularly mild climate. Therefore, according to old tradition, you can only go 'Törggelen' in the 'Buschenschänke' (farmhouse inns). In other words, in farms located in the vineyards along the Etsch and Eisack valleys. They all have a wine press in the cellar. The term "Törggelen" comes from the Latin "Torculus" (the wine press).

During Törggelen, the typical "Törggelemenu" is served up. It includes 'Gerstsuppe' (barley soup), 'Kasnocken' (cheese gnocchi) or 'Schlutzer' (ravioli with spinach and cottage cheese) as starters and a mixed meat platter with 'Surfleisch' (pork), 'Rippelen' (pork ribs), various sausages, dumplings and sauerkraut as the main course. Finally, there are roasted chestnuts and sweet 'Krapfen' - and perhaps a glass of the self-distilled schnapps.

Even though individual Buschenschänke serve the Törggelemenu in their wine cellars, the custom of welcoming guests in the wood-paneled 'Stube' has prevailed in most wine farms. These quaint 'Stube' exude a very special and homey atmosphere.