The Best Restaurants with 2 Falstaff Fork(s) in Carinthia
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.
Top chef Christian Cabalier conjures up high-quality Alps-Adriatic cuisine in his charming bistro-style restaurant. The signature dish is the beef tartare. An enrichment for the Benediktinermarkt.
The Corso in Velden is full of movement, and the plates are also colorful. Beef tartare, mussel pan, Asian tuna or fish from the oven are popular. Wines well matched to the cuisine.
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 cuisine is based on the power of the products around Lake Weissensee. The wholesome natural line is characterized by its lightness. The main themes, such as the lamb menu, are popular.
As part of the slow food travel movement, great importance is attached to healthy, regional products and wholesome cuisine. The dishes delight with soft, nuanced tones.
A green forester's lodge provides the family setting. Hannes Magnet only sources food from local producers he trusts. He uses this to prepare traditional dishes with heart.
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.
The philosophy of cooking with local produce matches the rustic flair of the parlor. Trout come from the restaurant's own water and much of the produce is home-grown. Whole saddle of venison is available to pre-order.
Ferdinand Kassl's home-style restaurant has been a fixed star for decades. Carinthian and Austrian classics are served with a twist. They are best enjoyed in the beautiful garden.
During the week, hearty dishes such as cheese noodles, cordon bleu, fried chicken and roast onion are served. At the gourmet evening on Friday, the Morolz brothers serve creative dishes made from regional products.
Regional tradition and modernity go hand in hand. Products from the Gegendtal region form the basis of the bouillabaisse, which is made from local fish. The ossobuco with root vegetables is also a delight.
Local specialties such as fried trout dominate the menu at this traditional restaurant. New accents are set with creative Carinthian sushi. The idyllic location is a bonus.
Riesling cream pork and Wiener schnitzel made from clover pork are a tradition here. Dolce Vita is celebrated with Mediterranean fish soup or a kilo of prawns in a pan with toasted bread.
In summer, you feel like you're in paradise on the beautiful terrace; the feeling continues with the creative Mediterranean delicacies. Ines Frank and her team also have fine wines to hand.