Our Wildalm, at 1,579 metres at the foot of the Wildseeloder, has been brought back to life over the past years with a great deal of effort. The result is a place to experience of a very special kind.

The cheese: In the small Wildalm dairy we make the finest Tyrolean premium mountain cheese from Wildalm milk every day, matured for 12 months in a natural cellar dating from the 18th century.

The whey: What is left over from making cheese is the valuable basis for Schotten, also known as ricotta. It can be enjoyed fresh or smoked, then grated over pasta like parmesan. Available on site or at the Wildalpgatterl.

The art: Our small gallery shows contemporary art. The Almkino screens nostalgic films.

The antiquarian bookshop: a unique collection of thousands of old books, to browse and to buy – all of it by a cosy open fire.

The party: the Wildalm can also be rented for celebrations and festivities. Enquiries at the Wildalpgatterl.