"Contemporary Cuisine" 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 renovated restaurant is modern and airy. Roman Pichler lives slow food, constantly experimenting and refining his surprise menus. Accompanied by an innovative wine pairing.
The fish come from the restaurant's own ponds and around 200 herbs grow in the idyllic garden. The dishes Michael Sicher creates with great esprit are among the best fish dishes in the country. Great wines.
Fresh, light and honest is Stephan Vadnjal's shopping and cooking motto. At Bistretto in the city centre, only wild-caught sea fish is served, along with fresh pasta and sometimes meat.
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.
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.
Healthy and sustainable are the keywords, and the products are almost all organic. The dishes are light, seasonal and rooted in the region. Exciting natural wines are often served.
The atmosphere on the new terraces is casual and elegant. Delicious dishes with Wörthersee fish enhance the feeling of well-being, and the pasta is home-made. The day finishes in a relaxed atmosphere at the bar.
From a business lunch to a gourmet trip in the evening, the emphasis here is on special indulgence. You can taste this from the Carinthian mini casnoodles or Asian delicacies to the complete menu.
One of the gastronomic highlights on beautiful Lake Weissensee. At Loewenzahn, you have it in view when you sample Marcell Kunej's wonderful gourmet cuisine. Creative, sometimes unusual, always good.
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.
Patrick Pass's specialty is Alpine-Asian fusion cuisine. You should embark on this experiment to simply enjoy great food: highlights such as rolls, pine-smoked ham and steaks.
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.
Toni Komrowski opened Das Kulinarium in the former Landhaus Papitsch. He serves down-to-earth dishes at lunchtime and shows his class in gourmet menus with Mediterranean and French influences in the evening.
An institution for Carinthian-style dolce vita. The cuisine is summery, Mediterranean and classy. Fine cocktails by the Caribbean blue water go well with magnificent sunsets.
Eva Guggenberger and Hannes Sandtner invite you to steak mania with special additions such as great sauces, dips and side dishes in their traditional restaurant. Meatless is also possible, for example with spinach dumplings.
The lakeside terrace of the historic house offers pure romance. The cuisine focuses on regionality and incorporates plenty of Mediterranean flavours. Kärntner Kasnudeln meet zander fillet with kumquats.
A real place of power where authentic cuisine is upheld! Vegetarian rarities are revived in the self-planted permaculture garden, eggs come from their own chickens and quails. Great view!