"Austrian Cuisine" Restaurants in Carinthia
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.
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.
This cozy parlor in the Ifen Hotel combines Austrian specialties with Sascha Kemmerer's cosmopolitan cuisine in the best possible way. Excellent soups, goulash, local fish and desserts!
The renovated restaurant is modern and flooded with light. Freshly caught fish or game dishes (venison, pheasant or wild boar) are seasoned with herbs from our own garden.
Wonderfully stylish country house with a well-tended garden. Domestic classics are just as successful as Asian dishes, new interpretations of Mediterranean cuisine or courses with truffles. Excellent wine list!
Indulgence means Mediterranean pampering - and Carinthian specialties. You can sip oysters with excellent champagne. The breathtaking lake view from the terrace comes free of charge.
Unique location in an idyllic bay. Dishes from the Alps-Adriatic region meet regional delicacies prepared in the show kitchen. Highlight: the extensive wine cellar.
Arnold Pucher combines traditional Austrian cuisine with dishes from neighboring Slovenia and the northern provinces of Italy. Highlights include arancini, Kasnudeln, Tafelspitz and Reindling.
The mix of local classics and international cuisine is just right. The kitchen serves tender steaks from Carinthian veal and Asian-inspired dishes such as beef tataki with ponzu and teriyaki.
The naturalness of local products such as the best beef or lamb is the basis of the cuisine. Classics are prepared with a delicate hand as well as new interpretations from the Alps-Adriatic region.
Gerhard and Florian Satran and Anja Petschauer stoke the fires of the former smithy on Lake Ossiach. Fish caught in the wild and from natural fish farms are refined into delicious dishes.
Elisabeth Warmuth-Liegl is a multi-talent. She combines the traditional and the new in the kitchen in a formidable way, is a fine cake baker and even makes her own crockery. Top wines!
The romantic Tudor-style castle sets the mood. The menu ranges from Carinthian delicacies to Austrian cuisine and Mediterranean excursions. Very dedicated wine advice!
The lovably quirky interior mix in the colorful restaurant is extremely appealing. The cuisine is in the same vein, with hearty dishes and creative ideas. Interesting wine selection.
Fortunately, many things remain tried and tested and good at this traditional restaurant. In addition to local fish, goose and game are celebrated in the fall, as well as organic paprika chicken and fluffy Kaiserschmarren.
Patrick Samek knows how to enrich local tradition with a well-dosed portion of contemporary lightness and elements from Slovenia and Italy. The wine list is almost like a book.
Top chef Christian Cabalier conjures up high-quality Alps-Adriatic cuisine in his charming bistro-style restaurant. The signature dish is the beef tartare. An enrichment for the Benediktinermarkt.
The Corso in Velden is full of movement, and the plates are also colorful. Beef tartare, mussel pan, Asian tuna or fish from the oven are popular. Wines well matched to the cuisine.