The best restaurants in Carinthia in the Mid-Range Price Category
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.
Stefan Lastin moved from the gourmet sector to the mountain hut at 1850 meters. He is a master of down-to-earth cuisine and serves his six-course fine dining menus on Thursday and Friday evenings.
Mediterranean cuisine and Carinthian down-to-earthness form a wonderful combination. Added to this is Josef Trippolt's great kitchen craftsmanship. Well-chosen wines including some Carinthian winemakers.
The duo Alexandra Debre and Armin Rauscher provide exceptional dining experiences in this small and charming vaulted restaurant with its mini kitchen. Rauscher was trained at Steirereck and Tantris, among others.
Fresh, light and honest is Stephan Vadnjal's shopping and cooking motto. At Bistretto in the city centre, only wild-caught sea fish is served, along with fresh pasta and sometimes meat.
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.
Rosemarie Trabelsi has a good feel for the Mediterranean. Classic dishes are given a contemporary twist and the plates are light and tasty. The historical atmosphere is romantic.
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.
The pop-up restaurant run by Martin Nuart (kitchen) and Philipp Medved (service) has proven its worth. Based on regional farm produce, they serve excellent menus with modern ideas.
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.
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.
Time-honoured walls provide the ideal setting for a romantic dinner. Whether regional or Mediterranean dishes - both are a success. An extensive wine list and a bar to round off the day.