"Classic & Traditional Cuisine" Restaurants in Carinthia
Hannes Müller loves his producers, his herb garden and his guests - he is a stroke of luck for the region. His dishes are great, subtle and so elegant that you'll keep coming back for more.
Mediterranean cuisine and Carinthian down-to-earthness form a wonderful combination. Added to this is Josef Trippolt's great kitchen craftsmanship. Well-chosen wines including some Carinthian winemakers.
The proximity to the south can be felt on the plate. Local cuisine and light Mediterranean dishes go well together. In the fall, pasta with truffles, local game and goose are the highlights.
Grandmaster Arnold Pucher has taken over as head chef at the exquisite wellness hotel on Lake Turrrach. Innovative Alps-Adriatic cuisine characterises his kitchen, vegetables have a special significance.
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.
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.
Small, fine, artistic: this applies to the ambience and cuisine. When Aunt Trude's recipes are served, guests are in luck. Frittaten soup first, then to the bar with the moose!
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.
The market is a popular meeting place and Christian Cabalier's cuisine is a firework of flavours. He cooks for his guests with creative, fresh dishes and a changing menu. The only thing that remains constant is the quality.
In a 30,000m² park, you can enjoy the view of Lake Wörthersee from the fantastic terrace. The menu ranges from hearty Carinthian dishes to Mediterranean and Asian flavours.
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 magnificent dining room is only open on certain days in summer. Each evening has a gastronomic theme: fish, Carinthian cuisine, meat, vegetarian/vegan. Or there is a barbecue.
Head chef Martin Schretter loves modern regional cuisine. In addition to classics, he also serves courses such as Gegendtaler fish variation, yellow beetroot cream and baked risotto balls with cress foam.
Most of the ingredients come from the region or from the own farm. The cuisine of Carinthia is presented in the best light, with Alpine-Adriatic flavours flowing in again and again. There are also flashes of international flavours.
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.
An atmospheric inn awaits in the former forester's lodge. Hannes Magnet and his son Sammy are responsible for fine Austrian classics. Dishes from the wok are a regular feature.