Törggelen would not have this charm if every Buschenschank did not offer its own very special Törggelemenü. Some, for example, do not start with the starters but with a greeting from the cured meat cellar. A thin slice of "home-made" Speck (bacon) is served with warm farmhouse bread. The starters are often complemented with a fine pumpkin or chestnut soup. But also the 'Erdäpfelblattln mit Kraut' (thin potato slices with cabbage), which are native to the Eisack Valley, are becoming increasingly popular. The obligatory 'Schlachtplatte' (mixed meat platter) is sometimes enhanced with freshly prepared 'Blutwurst' (black pudding). Desserts are dominated by the famous 'Krapfen' (doughnuts), which, however, vary somewhat depending on the preference of the farmer's wife and the region. For example, the Barbian 'Krapfen' have a completely different shape from those from Villanders. A few farm women also spoil their guests with 'Äpfelkiechln' (apple fritters or 'Buchteln' (sweet yeast dough rolls).