The Best 10 Premium & luxury priced 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.
Lightness, sustainability and the highest standards for the products characterize the philosophy of this beautiful and inviting establishment. Roman Pichler conjures up explosions of flavor, and the wine accompaniment is top-notch.
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.
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.
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!
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.
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!
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.
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.
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.
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.
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 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.
The stylish interior with a pinch of vintage sets the stage for the chic clientele. Classics such as veal paillard or steak are complemented by Mediterranean courses such as ravioli and empanadas.
Here you can enjoy refined, sophisticated Alpine-Adriatic cuisine that is characterized by lightness. Freshly caught fish comes from the lake, and the sea bream on saffron risotto is also excellent.
The villa with its park and lake view has plenty of flair. In summer, sparkling cocktails beckon, while the kitchen celebrates light Mediterranean dishes, fried lake fish and delicious sushi.
Under the leadership of head chef Marcel Vanic, the elegant restaurant is a bank for a southern, cheerful mix. Austrian, Mediterranean and French flavours harmonize with each other.
Thanks to his experience, Michael Goritschnigg knows exactly when the meat is at its best. There is a large selection of cuts and the salad bar offers more than 40 variations. Carefully selected wine list.