A fair and square breakfast in the Markthalle
Getting enough sleep is very important. So is breakfast – which is why I enjoy Alexandra and Albert’s ‘Farmer’s Breakfast’ in the Markthalle. All organic, all produced locally in the region, hearty and filling and all the better for it! My insider’s tip! (translated from German)
“Breakfast like a king, lunch like a prince and dine like a pauper” – or so the time-honoured saying goes. But nobody does it, do they? But if and when we do make the effort to do it, then we should go the whole hog! A sumptuous, gastronomic slap-up breakfast that goes on and on….Brunch is an ‘in-between’ meal, a bit of breakfast combined with a bit of lunch, which is precisely what makes it so enjoyable. Brunch starts in the morning and can extend well into the afternoon. Many hotels offer it at the weekend as a warm and cold buffet. But those who like it fair, square and down-to-earth are recommended to brunch ‘farmer style’ – like I do!
The Markthalle (market hall) in Innsbruck is where the city folk go to buy wonderful products from local farmers – and they’ve been doing so for a long, long time. There’s been a weekly market here since 1880. The old west side of the building was built in 1913/1914 to plans drawn up by Innsbruck’s city planner Fritz Konzert and can be classified as an Art Nouveau building. Further information on the Markthalle can be found in the following blog article: Markthalle: Quality produce from local farmers.
Schmankerl and more
The only difference between the Farmer’s Breakfast and brunch are the products used – but they make all the difference! Speck, cold meat, cheese, eggs, cake and even dumpling soup – no hoity-toity frills, just the finest there is from Tyrol’s fields, forests and farms. “My speciality is dumplings,” enthuses Alexandra who runs the ‘Schmankerl und Co’ stand with its fantastic Farmer’s Breakfast in the Markthalle. “The Speck-dumplings, bread dumplings and fried cheese dumplings are all home-made and in hot demand.” And it’s true – steaming bowls of dumpling soup are frequently enjoyed by diners.
Alexandra’s husband, Albert, is only allowed to offer a helping hand now and then. But he’s the one who often comes up with new ideas. Recently he had the idea of selling pickled courgettes; another time it was pickled chilli peppers or mushrooms. “I enjoy experimenting, and I take the feedback we get from our customers very seriously, which is why I often adapt my recipes.” In addition to Albert’s tasty experiments in jars, the couple also sell honey, jam and schnapps.
The following treats are on the menu:
- Bread with speck, cold meat or cheese – just the thing when you’re feeling peckish Bread with jam or honey – kids love it
- Smoked trout and char – known as the ‘salmon of the Alps’
- Apricot cake and plum cake – the ladies’ delight
- Farmhouse platter – a filling feast
- Scrambled eggs – a revelation
- Dumpling soup – speciality of the house
- Farmer’s toasty – with salami, cheese and farmhouse bread
- Various spreads – ‘Verhackertes’ (minced meat), quark, crackling lard
- Hard-cured sausage – pork, beef, lamb, venison
- Pickled vegetables – The tasty results of Albert’s experiments
- Drinks – Coffee, tea, beer, pure apple juice, wine, Italian coffee…
- And to aid digestion – a selection of different schnapps including ‘Krautinger’ (turnip schnapps), liqueurs
“Almost all our products are from Innsbruck or from the area close to Innsbruck,” emphasise Alexandra and Albert. A fantastic concept, if you ask me. Delicious, organic for the most part and, what’s more, it’s a taste of home!
Farmer’s Breakfast at Schmankerl und Co
Alexandra Machatschek and Albert Gomig
Markthalle Innsbruck, Herzog-Siegmund-Ufer 1-3, A-6020 Innsbruck
Opening times: Breakfast daily 8 am – 1 pm
T. +43 (0) 664 / 9706 486