The Best Restaurants with 3 Falstaff Fork(s) in Carinthia
The fish come from the restaurant's own ponds and around 200 herbs grow in the idyllic garden. The dishes Michael Sicher creates with great esprit are among the best fish dishes in the country. Great wines.
The cuisine at the magnificent winery and restaurant is of the highest standard. The new head chef Thomas Guggenberger also masters fine dining with refined craftsmanship. Own wines, sensational location, pure luxury.
Mediterranean cuisine and Carinthian down-to-earthness form a wonderful combination. Added to this is Josef Trippolt's great kitchen craftsmanship. Well-chosen wines including some Carinthian winemakers.
The duo Alexandra Debre and Armin Rauscher provide exceptional dining experiences in this small and charming vaulted restaurant with its mini kitchen. Rauscher was trained at Steirereck and Tantris, among others.
Fresh, light and honest is Stephan Vadnjal's shopping and cooking motto. At Bistretto in the city centre, only wild-caught sea fish is served, along with fresh pasta and sometimes meat.
Rosemarie Trabelsi has a good feel for the Mediterranean. Classic dishes are given a contemporary twist and the plates are light and tasty. The historical atmosphere is romantic.
Thomas Gruber integrates Carinthian and Mediterranean flavours into his fine bistro cuisine. Freshly caught fish come from the hotel's own lake. Ambience and service are of a high standard.
The proximity to the south can be felt on the plate. Local cuisine and light Mediterranean dishes go well together. In the fall, pasta with truffles, local game and goose are the highlights.
Grandmaster Arnold Pucher has taken over as head chef at the exquisite wellness hotel on Lake Turrrach. Innovative Alps-Adriatic cuisine characterises his kitchen, vegetables have a special significance.
It has long been a magnet right on the lake, because there is no better place to dine. The cuisine mixes the traditional with the international, with freshly caught fish or game from the restaurant's own hunt. Exquisite wines.
Top chef Hubert Wallner combines light bistro dishes with a Mediterranean touch and sophistication, while the freshly caught Wörthersee fish are a real treat. The sunsets are unbeatable.
Healthy and sustainable are the keywords, and the products are almost all organic. The dishes are light, seasonal and rooted in the region. Exciting natural wines are often served.
The pop-up restaurant run by Martin Nuart (kitchen) and Philipp Medved (service) has proven its worth. Based on regional farm produce, they serve excellent menus with modern ideas.
When you dine with Claudia and Manuel Ressi, you embark on a journey of taste with special ingredients from the Gailtal valley. Whether it's a gourmet menu or à la carte: indulgence is guaranteed.
The atmosphere on the new terraces is casual and elegant. Delicious dishes with Wörthersee fish enhance the feeling of well-being, and the pasta is home-made. The day finishes in a relaxed atmosphere at the bar.
Small, fine, artistic: this applies to the ambience and cuisine. When Aunt Trude's recipes are served, guests are in luck. Frittaten soup first, then to the bar with the moose!
From a business lunch to a gourmet trip in the evening, the emphasis here is on special indulgence. You can taste this from the Carinthian mini casnoodles or Asian delicacies to the complete menu.
Stefan Glantschnig's outstanding local cuisine (Carinthian pasta triad) with accents from the south delights gourmets as well as lovers of down-to-earth tavern cuisine. Food culture at a high level!