Original, surprising, distinctive

Sometimes it’s a breath of crisp mountain air, sometimes a plate of Schlipfkrapfen, or the mystique of the Rauhnacht: Winter in Osttirol reveals itself in many small details. Together, they paint a picture as unique as the land of the mountains itself. Nestled between the Dolomites and the Großglockner, experiences emerge that are deeply rooted in the region: authentic, approachable, and surprisingly diverse.

Whether on narrow trails or wide slopes—winter sports in Osttirol mean immersing yourself in landscapes that offer plenty of peace and quiet. Over 400 kilometers of groomed cross-country trails are available to fans of classic-style skiing and skaters alike, while the biathlon center in Obertilliach attracts professionals and beginners alike.

For ski tourers, a world of 266 three-thousand-meter peaks and over 165 marked trails of all difficulty levels opens up, where the appeal lies as much in the silence of the ascents as in the descents. Winter hikers, meanwhile, will find trails in Kartitsch where time seems to have stood still. The atmosphere in the six expansive, modern ski resorts is relaxed and natural, even though they could hardly be more different: from high-alpine, challenging slopes with sweeping views of the surrounding peaks to champagne powder, which is normally found only in North America. On average, a skier in the “Land of Mountains” has 10,000 square meters of slope all to themselves.

Tip: With affordable prices and the“Ski Hit Osttirol Skipass”multi-day pass for Osttirol’s ski resorts plus two more in neighboring Carinthia, this winter sports destination aims to make Austria’s national sport accessible to all ski enthusiasts (children’s rate up to age 18; free for children up to age 6).

Anyone who spends time in the mountains knows the importance of good, authentic cuisine. Osttirol offers it in all its forms: from hearty Schlipfkrapfen to culinary delights of the highest caliber. The Osttirol version of these crescent-shaped dumplings is filled with potatoes, local herbs, and spices. The locals love their power food—every Osttiroler eats a whopping 232 of them per year, estimates Lydia Nöckler from St. Veit in Defereggen, who produces an average of around 200,000 of these specialties annually.

But the region south of the main Alpine ridge doesn’t just stand out for its energizing delicacy—its award-winning culinary arts are also quite impressive: Twelve restaurants honored by Gault&Millau in 2025 have earned a total of 25 toques. The exciting variety ranges from traditional Alpine cuisine to creative Alpe-Adria and seafood dishes, as well as modern interpretations with international influences and light, vegetarian, or vegan options—always with a focus on regional products and artisanal finesse.

The tradition of the Rauhnächte, believed to have originated between 1,000 and 500 B.C., is deeply rooted primarily in Alpine and Central European regions. In Osttirol, this ancient custom is still celebrated with great devotion today between Christmas and Epiphany. A typical regional practice is the burning of medicinal plants, which are collected exclusively from the surrounding alpine pastures during the summer.

Tip: Christine Wallensteiner, a native of East Tyrol, founded Heilräucherwerk in Lienz in 2020. In doing so, she continues a tradition of cultural preservation that originated in her family business by combining local herbs and flowers with high-quality resins to create special incense blends that unite ancient knowledge, the power of nature, and loving energy.

Austria’s last night watchman takes his vacation guests on a journey through time in the small, charming village of Obertilliach in the Tiroler Gailtal: Once a week, equipped with a lantern, a halberd, and clad in a long loden coat, he sets out on his tour of the village, keeping an eye out for fires and telling his guests—young and old alike—exciting stories from the past.