"Barrier-free" 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.
Vegetables, lettuce and 200 herbs from the garden, the quality of our own fish and the char caviar guarantee a refined cuisine with ever new ideas. Excellent wine accompaniment!
Josef Trippolt skillfully combines the Alps and the Adriatic. His timeless cuisine has long stood for the best execution and nuanced dishes. A fine selection of wines, including the Croatian bottles.
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!
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).
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.
The mix of local classics and international cuisine is just right. The kitchen serves tender steaks from Carinthian veal and Asian-inspired dishes such as beef tataki with ponzu and teriyaki.
Regional and Mediterranean dishes go hand in hand in the chic bistro. Kasnudeln (cheese noodles), Carinthian vineyard snails and ice cream beef are the classics, but home-made pasta dishes and steaks are also popular.
Whether on the terrace with a view of the lake or in the elegant restaurant - cuisine with heart is served everywhere. Austrian cuisine, international influences and Mediterranean lightness come together on the plate.
The right place for water fans. The tables on the jetty overlooking the Caribbean blue waters of Lake Wörthersee are simply enchanting. The light, Mediterranean dishes and freshly prepared sushi are the perfect accompaniment.
Steak from the charcoal grill is the flagship of the small, modern restaurant. Fillet, flank and onglet of local beef are served on the fire. The beautiful garden surrounded by greenery adds to the atmosphere.
The lightness of Mediterranean Alps-Adriatic cuisine and Carinthian specialties in a new guise have no fear of contact. Kasnudeln or tender beef roulades are just a few fine examples.
Christian Kainz loves versatility, as his cuisine shows. Steaks of all sizes are grilled on the lava stone, while tuna lasagne, truffle ravioli and roast pork are also popular.
This lakeside terrace right on the water is simply breathtaking! The kitchen specializes in fine Austrian cuisine, the wild-caught whitefish comes from the hotel's own waters. Extensive wine list.