The Best Restaurants with 2 Falstaff Fork(s) in Carinthia
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 hotspot on the lake, where people meet for cocktails or exquisite champagnes and wines. Steaks and calamari with fine roasted flavours are cooked to perfection, pasta with fresh tuna is fun.
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 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 the heart of Klagenfurt, Mediterranean cuisine is combined with Austro-Classicism. All Oscar dishes are also available to taste at a small price. Great lunch menu: from Ritschert to piccata.
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.
The restaurant impresses with its quality and surprises with its details. Fabian Kautz's cuisine (kohlrabi essence; pigeon breast) and Stefanie Falkenberg's hosting skills are an ideal mix.
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 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.
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.
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.
Tradition, a lot of agriculture, a lot from the region, a lot from the farmer, a lot from the hand, a lot from the source. This is what characterises the hotel and restaurant, which is part of the Slow Food Travel Region.
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.
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.