Sunday Opening – restaurants in Carinthia
The hotel was rebuilt at a cost of 40 million euros, while the orientation of the cuisine remained untouched. Most of the produce comes from the surrounding area: Techelsberg lamb, Branzino from Portorož - enjoyed as if in the south.
The Hochschober is the epitome of a relaxing break in the mountains. Accordingly, the cuisine also spoils with the abundance of regional delicacies and excursions into Adriatic Alps cuisine.
A new feature is the jungle style Champagne lounge, serving fine starters. Of course, there are also creative dishes from Thomas Gruber, as well as cakes and tartlets from the castle pastry shop.
Claudia and Manuel Ressi call the gourmet menu "bear migration" - and indeed it is a creative culinary excursion through the flavours of the Gailtal. But just as super: the pub menu.
Organic for four decades! It goes without saying that the food comes from the immediate vicinity. A must are the cooking workshops, which the chef himself holds.
Spectacular, eclectically decorated place. The pub cuisine is excellent, which starts with the beef soup. The crowd comes from all over Austria for this. Cool bar for a nightcap afterwards.
An inspiring design hotspot where yellow, red and white lanterns hang from the ceiling. At the bar you enjoy an aperitif, then you marvel at the modernly interpreted Carinthian dishes.
At Südsee, exceptional chef Hubert Wallner proves that great cuisine can also get by with just a few moves: Burgers or beef tartare are spot-on in flavour. Fantastic wines on offer!
This inn is lovingly furnished in a rustic style, and the hosts Claudia and Bernhard Trügler are always friendly. It is worth a look at the gastronomic calendar - from fish weeks to Easter lamb.
The Stiftsschmiede is a popular wedding location. The fish restaurant obtains the fish from the well-known breeding of Markus Payr. Seasonality with the best products from the Alps-Adriatic region!.
The new Peppino is small, fine, and quite unusual. Pizza deluxe, great sushi, great things from lobster to saltwater oysters, "Best of Kobe Beef". Incredible wine list.
The lakeside restaurant with its countered terrace offers a Wörthersee feeling with all the senses and Mediterranean dishes. Afterwards, a nightcap at the beach club, where Champagne is served at reasonable prices.
Chef Christian Unterzaucher always succeeds in creating fine display dishes. No wonder: the animals come from his own hunt. Fine wines from the vineyard of the Tacoli family. And then there is the location ...
Innovative and unusual cuisine is the signature of chef Jakob Lilg who focuses on regional products. Every few weeks, the menu is completely recreated. Great wine list.
The menu allows chef Marcel Vanic to PLAY to his strengths: subtly composed dishes from regional ingredients. The lobster bisque and spaghettini "Buzara" match the maritime ambience.
Wörthersee gastronomy legend Rainer Husar has been running the restaurant in a new style since 2022: stylish, elegant, full of maritime blue and timeless beige tones. The cuisine remains light and Mediterranean.
The hotel has undergone major renovations and many things are new in the restaurant, such as the private tables in the seating niches. The high quality of the cuisine has remained the same: Mediterranean dishes, Carinthian specialities.
Elisabeth Warmuth-Liegl always welcomes guests to the traditional inn with a smile as well as with products from their own farm, "Maischerl" and carp. Also as an insider tip, there are fantastic cakes.
Here the rural culture of Carinthia is celebrated at the highest gastronomic level: dishes are prepared with the own deer hunting and local fish as well as from the vegetable, fruit and herb garden.
The lakeside terrace at the marina is perhaps the most beautiful place on the lake for romantic dinners. The cuisine is regional and Mediterranean. Jürgen Moldaschl's cuisine is also creative when it comes to dessert.