Child friendly – 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 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.
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.
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.
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.
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.
A charming country inn since 1900, you can hear a stream on the terrace and the garden is lush with flowers. Trademarks are fried chicken, goose feast and fish - available as "Carinthian sushi" with local trout.
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.
Upscale and home-style cooking combine harmoniously. In the blossoming garden you can enjoy Carinthian Kasnudeln, Wiener Schnitzel, Tafelspitz and, in November, Martinigansl. Maischerln sausages come from the house butcher's shop.
A gourmet menu with four to six courses is served in the down-to-earth restaurant on Friday evenings. Each course is served with the appropriate herb and oil in a wooden box. Exciting wines.
Austrian cuisine, freshly interpreted, as well as Mediterranean dishes or an elegant dinner in the new fine dining restaurant: Denise Juritz masters it all. Well compiled wine list.
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.
The imposing yellow building with its large sun terrace provides the setting for home-style cooking and Carinthian classics. The original Italian pizza and sweet temptations are also delicious.
"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.
The Hudelist family has a particularly strong connection to their produce. Grafenstein trout and Carinthian veal are celebrated in the same way as the Carinthian buckwheat flour for the Jauntal shredded pancakes.