Breakfast – restaurants in Carinthia
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.
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.
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.
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.
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.
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.
With Austria's first vegetarian hotel, Christian Halper has created an El Dorado of indulgence without animal products. Multifaceted menus and house signatures (such as roast mushrooms) are good for body and soul.
The hotel is idyllically situated on a car-free island on Carinthia's warmest lake. Enjoy Carinthian specialties or highlights from the Alpine-Adriatic cuisine in the chestnut garden or on the lakeside terrace.
Feel-good program in an idyllic location at the Naturparkhotel. You can taste regionality and sustainability in the beef tartare with pickled chanterelles or tender lamb. The desserts are top notch.
The lively Alps-Adriatic cuisine creates a summery atmosphere on the palate. Fish from Lake Millstatt on the doorstep plays a prominent role - preferably enjoyed on the veranda or in the pond pavilion.
Appealingly cosy ambience with cool lighting - the timeless flavours of Austrian cuisine with roast onion, Blunz'ngröstl or game ragout with bread dumplings go very well with it.
"Regional, but with a modern twist" is the motto. "Kärntner Låxn" is served with beetroot risotto. Kasnudeln (cheese noodles), ribs, fried chicken and roast onions are also a must.
Stylish, casual restaurant with a focus on various specialty weeks, such as display, mushroom and truffle dishes in autumn. The kitchen uses fine ingredients from the Alps-Adriatic region.
Summer, sun, lake - a perfect mix. Culinary delights are served all day long in the chilled-out restaurant: from breakfast to fine dining in the evening. Specialities include dishes from the Ofyr grill.
Hotel Seven's restaurant serves modern international cuisine with a special focus on regional and seasonal ingredients: "Pulled Brat'l" burgers, grilled calamari or prawns?
The view from 1059 meters above sea level is uplifting. In keeping with the motto "simple, genuine, good and homemade", much of the cuisine is refined from the hotel's own farm. The walk-in wine cellar is new.
The Sandwirth breakfast is cult, exceptionally good and available until 2 pm, while Sunday brunch is almost a must. As a slow food establishment, the emphasis is on regional products and dishes with provenance.
Guests have been entertained here for 170 years. The restaurant is famous for its goose and butcher's feast. The dishes made from the hotel's own Wagyu-Charolais or Wagyu-Angus cattle are in a class of their own.