"Sunday Opening" Restaurants in Carinthia
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.
Ralph Kollnitzer moved to the center of Wolfsberg. Regional cuisine with a creative twist, such as imperial trout with pepper crunch and sweet and sour stock. Great petit fours trolley.
The pop-up project has come to stay. In the rustic restaurant with modern elements, contemporary menus are cooked with local products and great depth of flavor. Casual, competent service.
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.
Such a beautiful spot on earth! The Bantel family run their establishment with great warmth. In the Sonnenstüble, father Matthias and son Felix pursue their passion for the kitchen trade.
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.
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.
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.
The romantic Tudor-style castle sets the mood. The menu ranges from Carinthian delicacies to Austrian cuisine and Mediterranean excursions. Very dedicated wine advice!
Fortunately, many things remain tried and tested and good at this traditional restaurant. In addition to local fish, goose and game are celebrated in the fall, as well as organic paprika chicken and fluffy Kaiserschmarren.
Patrick Samek knows how to enrich local tradition with a well-dosed portion of contemporary lightness and elements from Slovenia and Italy. The wine list is almost like a book.
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.
The products come from organic farming and are Fairtrade, and are lovingly prepared in the kitchen in a contemporary, nose-to-tail manner. The focus is on organic natural wines from Austria.