Until 50 years ago, the people in Ötztal subsisted mainly on cabbage, beets, potatoes in large quantities, all kinds of grain and corn flour, if available also meat, eggs and cheese - and lots of butter, lard and milk. The menu was refined with specialties from forests and meadows, depending on the season: for example, with mushrooms, blueberries and “Grantn” (lingonberries), or - last but not least - aromatic juniper berries and even “Grätschenkern” (stone pine nuts).