The Lungau Eachtling

Tradition becomes a brand name

When you think of the foods produced in the Lungau, the first thing that comes to mind is "potatoes". In fact, due to the more southern climate, the Lungau region is actually one of the best potato-growing areas in Austria. The soil conditions are absolutely ideal for cultivating potatoes, known here as the "Eachtling". Today, the majority of the some 150 hectares of potato fields here employ organic approaches to agriculture. And if you would like to lend a hand, you are welcome to join us once a year to "pick your own spuds" - locals and guests side by side. Incidentally: The term "Eachtling" is now used as a brand name by the producers here in the Lungau.

Lungau Potato Soup


  • 400 g potatoes (boiled until mealy)
  • 11/2 l beef broth
  • 40 g butter 
  • 1 onion, mushrooms to taste
  • 20 g flour, salt, pepper, marjoram, ginger, parsley

Sautee diced onions until golden yellow, dust with flour and pour the beef broth over the onions. Add the cubed potatoes and allow to simmer for about 20 minutes. Add thinly sliced mushrooms and spices, allow to simmer just a little more. Season to taste and serve.

Potato Gratin


  • 1 kg potato (boiled but still firm)
  • 1 clove of garlic
  • 200 g of grated hard cheese 
  • Salt, pepper
  • ¼ l milk
  • ¼ l sweet cream
  • 3 eggs
  • Nutmeg
  • 4 tbsp diced herbs 
  • Butter flakes

Wash the potatoes, peel, cut into thin slices, rinse again and allow to drain. Rub an oven-ready baking dish with the garlic clove, grease the dish. Place the potato slices in alternating layers with ¾ of the cheese into the pan, scattering salt and pepper on each layer of the potatoes. Mix milk, cream and eggs, season with salt, pepper, nutmeg and herbs. Pour the egg and milk mixture over the potatoes, scatter the remaining cheese on top. Place the butter flakes on top and then allow to bake in a pre-heated oven at 180° - 200° Celsius for about 1 hour. During the last 20 minutes, you might want to cover the dish with aluminum foil.