"Sunday Opening" Restaurants in Carinthia
Richard Hessl has been in charge of the kitchen for what feels like an eternity - and the modern interpretation of the Alps-Adriatic line has retained its appeal. Magnificent view of Lake Wörthersee.
The cuisine at the magnificent winery and restaurant is of the highest standard. The new head chef Thomas Guggenberger also masters fine dining with refined craftsmanship. Own wines, sensational location, pure luxury.
Thomas Gruber integrates Carinthian and Mediterranean flavours into his fine bistro cuisine. Freshly caught fish come from the hotel's own lake. Ambience and service are of a high standard.
It has long been a magnet right on the lake, because there is no better place to dine. The cuisine mixes the traditional with the international, with freshly caught fish or game from the restaurant's own hunt. Exquisite wines.
Top chef Hubert Wallner combines light bistro dishes with a Mediterranean touch and sophistication, while the freshly caught Wörthersee fish are a real treat. The sunsets are unbeatable.
The pop-up restaurant run by Martin Nuart (kitchen) and Philipp Medved (service) has proven its worth. Based on regional farm produce, they serve excellent menus with modern ideas.
When you dine with Claudia and Manuel Ressi, you embark on a journey of taste with special ingredients from the Gailtal valley. Whether it's a gourmet menu or à la carte: indulgence is guaranteed.
Stefan Glantschnig's outstanding local cuisine (Carinthian pasta triad) with accents from the south delights gourmets as well as lovers of down-to-earth tavern cuisine. Food culture at a high level!
Elisabeth Warmuth-Liegl has many talents. Her refined regional cuisine with fine craftsmanship is a delight, her cakes are imaginative. Dedicated wine list with a small focus on Carinthia.
Time-honoured walls provide the ideal setting for a romantic dinner. Whether regional or Mediterranean dishes - both are a success. An extensive wine list and a bar to round off the day.
Bernhard Trügler only selects the best local produce. He creates upscale regional dishes, and the oven-fresh roast is delicious at the weekend. Claudia Trügler impresses with her understanding of wine.
Fish delights at the old forge with a view of the lake, perfectly brought to the plate by Gerhard Satran. The Alps-Adriatic concept determines purchasing and dishes that are rare in this quality.
Country-style restaurant with coveted veranda on the harbour and Zirbenstube. The upscale cuisine offers regional and Mediterranean dishes, refined with the hotel's own herbs. The wine cellar holds some treasures.
Enjoyment has many facets here: it starts with crispy baked Wiener Schnitzel and finishes with crayfish from the Drava river and whitefish from Lake Wörthersee. The hay milk curd ice cream is heavenly. Exquisite wines.
The relaxed and stylish summer location is the perfect place to unwind. Enjoy well-mixed drinks or Mediterranean flavours during fine dining. The most beautiful sunsets are the icing on the cake.
At the beautiful Gralhof am Weißensee, you live with and from nature. From the home-baked bread to the valuable food from the region, the emphasis here is on a small ecological footprint.
Chef Marcel Vanic skillfully combines regional and Mediterranean cuisine. On the table are braised suckling pig cheeks with Gailtal polenta or Atlantic turbot.
Tradition, a lot of agriculture, a lot from the region, a lot from the farmer, a lot from the hand, a lot from the source. This is what characterises the hotel and restaurant, which is part of the Slow Food Travel Region.
Andrea Grossmann relies on the quality of the Wörthersee fish, while the meat and vegetables come mainly from her own farm. The result is an appealing mix of Austrian and alpine-adriatic cuisine.
The five-star establishment focuses on Alpine-Adriatic cuisine with a wonderful lightness of touch. The team demonstrates its expertise in wine selection. External guests can also book a table.