Großarl: Unterwandalm - Karseggalm - Breitenebenalm

Ascent via the service road (shortcuts through the forest can also be taken) to the Unterwandalm. Here on the alm they often play music and sing. The herdsman (=senner) plays his accordion while you enjoy the delicious snack and the children play around the playground. Then continue at the same altitude to the Karseggalm. The Karseggalm is probably one of the most rustic huts in the entire Alpine region and at around 400 years old it is also the oldest alm in the Großarl valley. The floor inside the hut is covered with clay and bark. It may well be that the “Wehstatt”, as the “kitchen” in an old hut is called, is full of smoke. Here, as most people can no longer imagine, there is an open fireplace. A specialty from the Großarl valley is made here: the kneaded cheese. To make the cheese, an open fireplace is needed to smoke the cheese. Once a week you can watch the senner making the sour cheese typical for the Großarl valley. The culinary delights at the Karseggalm are also not neglected. Besides the sour cheese and the kneaded cheese, there is homemade bread, really yellow alm butter, sausage, bacon, sweet cheese, curd spread. Along with a glass of fresh whole or buttermilk. Descent via a hiking trail, past a fish pond to the Breitenebenalm. This alm is especially known for its sweets like apple strudel, Kaiserschmarrn, blueberry dumplings, and Buchteln. Besides the sweets, guests can also expect many hearty dishes like roast pork, cheese dumplings, crisp salads, alm burgers, and much more.