"Accommodation" Restaurants in Carinthia
Hubert Wallner has developed a style that combines the lightness of southern (fish) cuisine and Alpine flavors to perfection. Excellent wine accompaniment with the courage to take on a challenge.
Hannes Müller is one of the greats in Carinthia. His cuisine combines the best regional products with a creative twist. It is accompanied by top wines, sparkling teas, verjus and homemade kombucha.
Sascha Kemmerer's Francophile cuisine is always as enjoyable as it is perfectly crafted. Exquisite products, subtle flavors, outstanding sauces - in an elegant feel-good atmosphere. Very good wine list!
Richard Hessl has long excelled with consistency. He sources most of his food locally. He uses it to conjure up lively dishes with a Mediterranean touch. 700 wines are stored in the cellar.
Manuel Ressi's time in top gastronomy is evident in every bite. Whether it's Gailtal ribs and Carinthian cheese noodles or sophisticated, up to eight-course menus - everything comes across as light as a feather.
Chef Stefan Glantschnig personally serves the upscale twelve-course fine dining menu, which combines regional and international flavors. You can choose great wines or non-alcoholic alternatives.
This cozy parlor in the Ifen Hotel combines Austrian specialties with Sascha Kemmerer's cosmopolitan cuisine in the best possible way. Excellent soups, goulash, local fish and desserts!
The renovated restaurant is modern and flooded with light. Freshly caught fish or game dishes (venison, pheasant or wild boar) are seasoned with herbs from our own garden.
The cheerful and colorful design continues from the tableware to the dishes. Light summer cuisine alternates with Carinthian classics, which chef Richard Hessl interprets in new and creative ways.
Wonderfully stylish country house with a well-tended garden. Domestic classics are just as successful as Asian dishes, new interpretations of Mediterranean cuisine or courses with truffles. Excellent wine list!
Classic gourmet cuisine with an international touch is served in the newly designed and stylish restaurant area. A delicious example is the beef trio (carpaccio, teriyaki and tartare).
Indulgence means Mediterranean pampering - and Carinthian specialties. You can sip oysters with excellent champagne. The breathtaking lake view from the terrace comes free of charge.
Unique location in an idyllic bay. Dishes from the Alps-Adriatic region meet regional delicacies prepared in the show kitchen. Highlight: the extensive wine cellar.
Organic as a philosophy of life has been upheld in the hotel since 1978. The food is prepared with fresh, regional products and lots of imagination. Sommelier Christian Daberer shines with his wine tips.
Arnold Pucher combines traditional Austrian cuisine with dishes from neighboring Slovenia and the northern provinces of Italy. Highlights include arancini, Kasnudeln, Tafelspitz and Reindling.
Exclusive culinary experience in the large, chic hotel restaurant right on the lake. International mix of dishes made predominantly from Carinthian ingredients. Magnificent terrace with an unobstructed view of the lake.
The naturalness of local products such as the best beef or lamb is the basis of the cuisine. Classics are prepared with a delicate hand as well as new interpretations from the Alps-Adriatic region.
Gerhard and Florian Satran and Anja Petschauer stoke the fires of the former smithy on Lake Ossiach. Fish caught in the wild and from natural fish farms are refined into delicious dishes.
Elisabeth Warmuth-Liegl is a multi-talent. She combines the traditional and the new in the kitchen in a formidable way, is a fine cake baker and even makes her own crockery. Top wines!
The "young and wild" Stefan Glantschnig has a lot to offer, from traditional to unusual. He enlivens regional ingredients such as trout, game and pumpkin with innovative flavor compositions and details.