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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.
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!
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.
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.
The relaxed and stylish summer location is the perfect place to unwind. Enjoy well-mixed drinks or Mediterranean flavours during fine dining. The most beautiful sunsets are the icing on the cake.
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.
Chef Marcel Vanic skillfully combines regional and Mediterranean cuisine. On the table are braised suckling pig cheeks with Gailtal polenta or Atlantic turbot.
Most of the ingredients come from the region or from the own farm. The cuisine of Carinthia is presented in the best light, with Alpine-Adriatic flavours flowing in again and again. There are also flashes of international flavours.
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.
The wooden floor creaks in the rustic parlours, the kitchen offers authentic dishes. The oven roast with potatoes is a must, and fried char fillet, Jägerpfandl and Kaiserschmarren are just as good.
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 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.
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.