"Meine Tiroler Welt" Premiere

Documentary film “My Tyrolean World”

A culinary journey through Tyrol's mountains and valleys with Viktoria Fahringer. “My Tyrolean World” accompanies the young two-toque chef Viktoria Fahringer on a journey through her home region of Tyrol. The starting point is the “Tiroler Hof” in Kufstein, a traditional restaurant, which Viktoria took over in 2019 at the age of just twenty. Today, the two-toque chef is part of a new generation of female restaurateurs who are deeply rooted in their homeland and yet have the courage not only to preserve traditions, but also to question them and translate them into a contemporary form.

At the heart of this cinematic journey is Tyrolean cuisine—traditional, artisanal, seasonal. It reflects the rhythm of nature, the changing seasons, and the diversity of

regional ingredients. Viktoria Fahringer shows how taste and culinary philosophy develop in dialogue with the environment, and to do so, she sets out to meet the people whose work forms the lay the foundation for this food culture: farmers, producers, artisans, and manufacturers who keep a centuries-old tradition alive through their knowledge and dedication.

The encounters take us to different regions of Tyrol and tell the stories of people who practice their craft with pride and perseverance.

“Meine Tiroler Welt” is a production by SolidShot Entertainment in co-production with ServusTV / Red Bull Media House. The Salzburg-based production company led by directors and producers Daniel H. Ronacher and Christoph Handl specializes in documentary storytelling with artistic appeal. In the film, they pursue a cinematic style that focuses on intimacy, reduction, and observation. The camera accompanies the action discreetly, while the editing and blues music combine to condense the events into a poetic narrative – a far cry from traditional cooking shows. Accompanying the documentary, Brandstätter Verlag will publish the cookbook of the same name, “Meine Tiroler Welt” (My Tyrolean World), on October 1, 2025. Its 224 pages combine over 70 recipes, personal stories, and producer portraits. The first edition comprises 7,000 copies and will be available throughout the DACH region.