The best restaurants in Carinthia in the Premium & luxury Price Category
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.
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 renovated restaurant is modern and airy. Roman Pichler lives slow food, constantly experimenting and refining his surprise menus. Accompanied by an innovative wine pairing.
The cuisine at the magnificent winery and restaurant is of the highest standard. The new head chef Thomas Guggenberger also masters fine dining with refined craftsmanship. Own wines, sensational location, pure luxury.
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.
The proximity to the south can be felt on the plate. Local cuisine and light Mediterranean dishes go well together. In the fall, pasta with truffles, local game and goose are the highlights.
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.
In a 30,000m² park, you can enjoy the view of Lake Wörthersee from the fantastic terrace. The menu ranges from hearty Carinthian dishes to Mediterranean and Asian flavours.
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.
Enjoyment has many facets here: it starts with crispy baked Wiener Schnitzel and finishes with crayfish from the Drava river and whitefish from Lake Wörthersee. The hay milk curd ice cream is heavenly. Exquisite wines.
Chef Marcel Vanic skillfully combines regional and Mediterranean cuisine. On the table are braised suckling pig cheeks with Gailtal polenta or Atlantic turbot.
Patrick Pass's specialty is Alpine-Asian fusion cuisine. You should embark on this experiment to simply enjoy great food: highlights such as rolls, pine-smoked ham and steaks.
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.
Christian Kainz has remodelled, now everything is even cosier. He still focuses on Mediterranean cuisine with homemade pasta and Asian dishes. All the steaks come from local cattle.
Successful mix of very good US cuisine and casual food in the bar area. Steaks, whether dry-aged or pork, are the signature dish. The juicy ribs and the fine selection of burgers are also excellent.
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.
The meat is refined in the in-house "Ager" with Himalayan salt stones. Tender fillet steaks or T-bone are served with a colourful salad buffet. The fine antipasti served beforehand are also sure to impress.
This lakeside restaurant offers a fantastic view and serves regional and creative dishes. Steak and fish are cooked to perfection. The extensive wine selection and drinks are also great fun.
The fusion of Asian and Oriental cuisine is celebrated with sophistication. Sushi, savoury curries or crispy tempura dishes: all impress with their subtle spiciness and colorful presentation.
The 151 is a Klagenfurt gastronomic legend. It's not just the ambience that is unique, but also what comes out of the kitchen and cellar: veal paillard, pork belly taco or veggie butter schnitzel, for example.