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What a cheese
Käsknöpfle - simply delicious!

Käsknöpfli

The mere thought of this dish awakens in most Liechtensteiners the anticipation of a wonderful meal and at the same time is the basis for animated discussions. Because not all Käsknöpfle are the same. For decades, the cheese mixture of the Oehri-Biedermann family from the "Wirthschaft zum Löwen" in Hinterschellenberg has been considered particularly successful and tasty.

Myriam und Othmar Oehri-Biedermann

Myriam und Othmar Oehri-Biedermann

Wirthschaft zum Löwen

Wirthschaft zum Löwen

Othmar Oehri

"The best? There is no one recipe. Some people like it this way, others like it that way. If the guests like it so much that they recommend us to others, that's praise enough for me. Satisfied guests are the best recognition. Besides, it's not "my" Käsknöpfle recipe. It comes from my wife. And she took it over from her mother, who in turn got it from her mother."

Käsknöpfle

Käsknöpfle à la Wirtschaft zum Löwen Schellenberg

Familie Oehry

Leckeres Essen und freundliche Gastgeber

For generations, the recipe has been passed down from mother to daughter, but the ingredients and preparation have not changed since then. Why should they? People like the Käsknöpfle just the way they have been prepared for decades. Tradition obliges. A motto that should be emblazoned on the front door of the "Wirthschaft zum Löwen" in tranquil Hinterschellenberg, which opened in 1847.

Wirtschaft zum Löwen um 1847

Wirtschaft zum Löwen um 1847

Wirtschaft zum Löwen um 1945

Wirtschaft zum Löwen um 1945

The former farm, built more than 450 years ago, was lavishly and tastefully restored in 1975 and is now a listed building. The restaurant has three cozy parlors with a total of 75 seats and two terraces with another 60 seats. From the inviting, large terrace, the view sweeps over the Ruggeller Riet across to the Swiss Rhine Valley and on to Vorarlberg, the green border is visible with the naked eye. From spring to autumn, the "Löwen" is a popular stop for hikers and cyclists.

Gallery preview

The guests most often ask for the typical "Käsknöpfle" (cheese dumplings). In addition to down-to-earth home cooking, however, the "Löwen" also offers varied, seasonal, modern fare - a balancing act between tradition and modernity. What all dishes have in common: fresh regional ingredients of the best quality, because they form the basis of the recipes and have always been a sign of solidarity with the cuisine of the region.

Löwen recipe for Käsknöpfle

Ingredients for 8 servings
600 g flour/ 8 eggs/ 1 dl water/ pepper, salt, nutmeg/ Appenzeller cheese/ matured sour cheese / onion/ butter

 

Preparation
- Make a dough from flour, eggs, water, pepper, nutmeg and salt and let it rest for about 15 minutes
- the dough is driven through a Knöpflehobel into the boiling salted water
- Let the Knöpfle bubble up well and then put them in a bowl
- together with grated Appenzeller cheese and sour cheese and mix well
- roast onion rings in butter until golden and add to the dish
- serve Käsknöpfle with leaf salad, potato salad or applesauce

Hint
If the Käsknöpfle are too dry, add a little broth water before mixing with cheese.

 

Käsknöpfle Preparation

Käsknöpfle Preparation

Käsknöpfle Preparation

Käsknöpfle Preparation

Gallery preview

Historical site

At the end of the Second World War, the "Wirthschaft zum Löwen" became a historical site. Immediately after almost 500 soldiers of the "First Russian National Army of the German Wehrmacht" under the command of General Arthur Holmston had crossed the borders in Hinterschellenberg and sought asylum in the Principality on the night of May 2 to 3, 1945, Prince Franz Josef II, members of the government, Oskar Wyss, Chief of the Federal Border Guard in Liechtenstein, and the Russians met in the "Löwen" for initial negotiations. Even today, a memorial plaque at the foot of the "Löwen" recalls the fate of the Wehrmacht Russians who sought and found refuge in Liechtenstein.

Schellenberg memorial plaque

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