KAT100 by UTMB: Food & Drink Tips

Post-race, order like a local: Tiroler Gröstl (pan-fried potatoes, beef and fried egg — the canonical recovery skillet), Kaspressknödel (crispy cheese dumplings, often in broth) and Kaiserschmarrn (shredded sugared pancake) to finish. Mountain hut versions along the Kitzbühel Alps trails are the best of all — a good excuse for a gentle day-after hike.

Modern café-brasserie on Hochkönig Straße serving proper breakfasts and good coffee — one of the few non-hotel breakfast options in Fieberbrunn. A calm spot to settle the nerves on Thursday before the 18:00 100-miler start, or to debrief over cake once the legs stop working.

The restaurant of the family-run Metzgerwirt on Dorfstraße cooks Tyrolean classics and international dishes from fresh regional ingredients. Central, unpretentious and used to hungry athletes — a dependable dinner in a village where options are limited during race week. Reserve ahead; the whole event is based a few minutes away.

Traditional house in the village centre known for a generous breakfast of homemade specialties and evenings of regional Tyrolean cooking. The kind of place to book for a proper post-race dinner — schnitzel-and-dumpling territory, portions sized for someone who just spent two nights in the mountains.

Pizza and pasta at Dorfstraße 13, right in the village centre, with a pleasant outdoor terrace. The obvious carb-loading dinner in Fieberbrunn — crispy pizzas and big pasta plates a short walk from most race accommodation. Small place, big race: book or go early during race week.

The 100 Miles starts at 18:00 and the Endurance Trail at 23:59, so the classic night-before pasta dinner is only half the job. Eat your biggest carb meals at breakfast and lunch on race day itself — you'll be running through dinner time. Self-catering accommodation makes the timing trivial; restaurant kitchens in a Tyrolean village mostly open at 18:00, exactly when you're gone.