Sometimes it's not just about the journey but also the cozy mountain huts surrounded by blooming alpine meadows. Numerous serviced huts in the Nockberge mountains invite you to stay a little longer!
In the UNESCO Biosphere Reserve Carinthian Nockberge, alpine farming has a long tradition. Human hands and grazing animals maintain the grass-covered slopes of the gentle Nocken hills. Some of these alpine pastures in Carinthia have been farmed for 400 years. The centuries-old patina of the sun-tanned wooden facades and the cozy parlors make the mountain huts in the Nock mountains charming retreats that skillfully keep everyday life at bay. When urbanites discovered the rural areas and their nature for inspiring recreation at the beginning of the 20th century, the first huts were also built on the alpine pastures at the edges of the Biosphere Park. The first of these tourist houses was the current Alexander Hut.
Cheese is made on several mountain pastures in and around the UNESCO Biosphere Reserve Carinthian Nockberge, including the Alexander Hut and the Lammersdorfer Alm high above Lake Millstatt or the Nockalm. Fresh cheese, Glundner, alpine butter or Harber Kas are also produced at the huts in the Langalm Valley or the huts along the Nockalm Road.
Tip: At the Kaslab'n Nockberge show dairy in Radenthein, flavoursome cheese can be purchased all year round.
Renting an alpine hut and staying longer is always a good idea. How about an alpine hut in a secluded location, a hut with all amenities, wellness on the alpine pasture, a hut holiday with a lake view, a holiday like in the old days - without any modern facilities? In the Nockberge mountains, around Bad Kleinkirchheim and Lake Millstätter See, there is a large selection of huts where you can also spend the night.
The snack tastes particularly good after a summit victory!
The regional hut cuisine of the region should not be missed on any hiking or biking tour. From hearty Carinthian cheese noodles to the traditional Brettljause snack and the popular Kaiserschmarrn pancake - the traditional cuisine will tantalise your taste buds and turn a day on the mountain pasture into an unforgettable experience.
What Casu Marzu (maggot cheese) is to the Sardinians, ‘Harbe Kas’ is to the Nock region. The starting product for ‘Harben Kas’ is farmer's curd cheese, which is processed in several stages and left to mature for around 5 weeks. However, no living creatures are involved in the production process. Instead, it is the salt that preserves the cheese. This is what gave the crumbly, dried cheese its name, as ‘Harb’ means ‘salty’ in the local dialect.
Tip: If you spread a thick layer of butter on your bread and press it into the ‘Harben Kas’, you can see for yourself that the cheese tastes delicious and, if it is prepared properly, does not taste salty at all.
In the Nockberge mountains, the evergreen stone pine trees often defy the adverse conditions for up to 1000 years. Wind and weather spur them on to produce active plant substances that ensure their survival in the harsh environment. Their red colouring serves as protection from the high-altitude sun, while their resin protects their seeds from extreme temperatures. This makes the stone pine a symbol for overcoming difficult situations in life and a symbol of strength and endurance. In late summer, the still unripe, juicy pine cones are harvested in the Nockberge mountains according to strict specifications and processed into high-proof spirits. It is customary to toast to a healthy, happy life with a ‘Zirberl’.
