Accommodation – restaurants in Carinthia
Hubert Wallner's fine dining menu is of the highest standard and he always knows how to create new surprises. The wine cellar has an international format. Great view of the lake.
Hannes Müller loves his producers, his herb garden and his guests - he is a stroke of luck for the region. His dishes are great, subtle and so elegant that you'll keep coming back for more.
Richard Hessl has been in charge of the kitchen for what feels like an eternity - and the modern interpretation of the Alps-Adriatic line has retained its appeal. Magnificent view of Lake Wörthersee.
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.
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.
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.
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.
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 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!
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.
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.
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 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.
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.