The Best Restaurants with 3 Falstaff Fork(s) in Carinthia
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.
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!
The ambience in the fortified tower and on the terrace alone is worth a visit. And then there is Rosemarie Trabelsi's exquisite Mediterranean cuisine. The wine cellar is a sight to behold.
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.
Elegant design, first-class cocktails and a fine selection of delicious small dishes make Marie a bar with a unique flair. On some evenings, Hubert Wallner personally spoils you.
A small, open kitchenette serves Armin Rauscher as a stage for his nuanced dishes with plenty of depth and visual brilliance. There are courses such as duck with Thai flavors, semolina and peanut.
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.
Mediterranean seafood cuisine at its finest - you can rely on Stephan Vadnjal for that. His dishes literally dance across the palate, that's how light they are. Fine wine accompaniment.
Josef Trippolt skillfully combines the Alps and the Adriatic. His timeless cuisine has long stood for the best execution and nuanced dishes. A fine selection of wines, including the Croatian bottles.
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.
The cheerful and colorful design continues from the tableware to the dishes. Light summer cuisine alternates with Carinthian classics, which chef Richard Hessl interprets in new and creative ways.
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!
The creative regional cuisine impresses with its combination of sometimes unusual flavors. For example, truffled celery soup, pancetta and parmesan or shrimp, fennel, tomatoes and apple are combined.
Classic gourmet cuisine with an international touch is served in the newly designed and stylish restaurant area. A delicious example is the beef trio (carpaccio, teriyaki and tartare).
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.
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.
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.
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.