Falstaff Restaurantguide 2025: The best Restaurants in Carinthia
Hubert Wallner has developed a style that combines the lightness of southern (fish) cuisine and Alpine flavors to perfection. Excellent wine accompaniment with the courage to take on a challenge.
Hannes Müller is one of the greats in Carinthia. His cuisine combines the best regional products with a creative twist. It is accompanied by top wines, sparkling teas, verjus and homemade kombucha.
Hearty hut fare is of course available, but Stefan Lastin's fine dining (Thursday to Saturday from 6 pm) is also outstanding. The Chef's Table for up to six people is a special experience.
Lightness, sustainability and the highest standards for the products characterize the philosophy of this beautiful and inviting establishment. Roman Pichler conjures up explosions of flavor, and the wine accompaniment is top-notch.
Richard Hessl has long excelled with consistency. He sources most of his food locally. He uses it to conjure up lively dishes with a Mediterranean touch. 700 wines are stored in the cellar.
Manuel Ressi's time in top gastronomy is evident in every bite. Whether it's Gailtal ribs and Carinthian cheese noodles or sophisticated, up to eight-course menus - everything comes across as light as a feather.
Josef Trippolt skillfully combines the Alps and the Adriatic. His timeless cuisine has long stood for the best execution and nuanced dishes. A fine selection of wines, including the Croatian bottles.
Arnold Pucher combines traditional Austrian cuisine with dishes from neighboring Slovenia and the northern provinces of Italy. Highlights include arancini, Kasnudeln, Tafelspitz and Reindling.
Exclusive culinary experience in the large, chic hotel restaurant right on the lake. International mix of dishes made predominantly from Carinthian ingredients. Magnificent terrace with an unobstructed view of the lake.
Vegetables, lettuce and 200 herbs from the garden, the quality of our own fish and the char caviar guarantee a refined cuisine with ever new ideas. Excellent wine accompaniment!
A small, open kitchenette serves Armin Rauscher as a stage for his nuanced dishes with plenty of depth and visual brilliance. There are courses such as duck with Thai flavors, semolina and peanut.
The pop-up project has come to stay. In the rustic restaurant with modern elements, contemporary menus are cooked with local products and great depth of flavor. Casual, competent service.
Mediterranean seafood cuisine at its finest - you can rely on Stephan Vadnjal for that. His dishes literally dance across the palate, that's how light they are. Fine wine accompaniment.
The ambience in the fortified tower and on the terrace alone is worth a visit. And then there is Rosemarie Trabelsi's exquisite Mediterranean cuisine. The wine cellar is a sight to behold.
The cheerful and colorful design continues from the tableware to the dishes. Light summer cuisine alternates with Carinthian classics, which chef Richard Hessl interprets in new and creative ways.