"Breakfast" 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.
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.
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.
Organic as a philosophy of life has been upheld in the hotel since 1978. The food is prepared with fresh, regional products and lots of imagination. Sommelier Christian Daberer shines with his wine tips.
The products come from organic farming and are Fairtrade, and are lovingly prepared in the kitchen in a contemporary, nose-to-tail manner. The focus is on organic natural wines from Austria.
The cuisine is based on the power of the products around Lake Weissensee. The wholesome natural line is characterized by its lightness. The main themes, such as the lamb menu, are popular.
The lightness of Mediterranean Alps-Adriatic cuisine and Carinthian specialties in a new guise have no fear of contact. Kasnudeln or tender beef roulades are just a few fine examples.
Sandra Egger has a keen sense for high-quality ingredients from the region. Her style is characterized by a harmony that combines the best craftsmanship with a multifaceted interplay of flavours.
Here you can enjoy refined, sophisticated Alpine-Adriatic cuisine that is characterized by lightness. Freshly caught fish comes from the lake, and the sea bream on saffron risotto is also excellent.
The villa with its park and lake view has plenty of flair. In summer, sparkling cocktails beckon, while the kitchen celebrates light Mediterranean dishes, fried lake fish and delicious sushi.
The pretty complex with a view of Lake Weissensee offers deep relaxation and a pampering program on all levels. The cuisine is purely vegetarian and vegan, and very creative. Every plate is a feast for the eyes.
The Spieß family takes care to source good products from the local area. Their trademarks are Carinthian specialties, the "Spieß-Spieß" (with their own pork) and the large beer menu.
Brunch or lunch: both are prepared with natural (organic) ingredients from the region. The result is classic cuisine with heart. For dessert, there is the "Sandwirth pudding", a hazelnut soufflé.
With a view of the flower garden, you can relax. Fish from Lake Wörthersee are the trademark, and meat lovers also have a fine selection. Kaiserschmarrn and ice cream pancakes are delicious.
Naturally, the Naturhotel's name is also its culinary program. Regional organic products, carefully processed, merge with Ayurvedic and vegan options to create genuine feel-good cuisine.
In the house with 700 years of tradition, roasted liver, Carinthian Låxn and cordon bleu are the traditional dishes. An ambitious four- to six-course menu is also served on Friday and Saturday evenings.
Stylish restaurant with bar and sun terrace. The food here is refreshingly light and straightforward, with a focus on home-grown produce, game and fish from the lake. Good wine list.
A modern wellness world meets creative and healthy cuisine, where traditional Austrian dishes have just as much place as hearty Carinthian delicacies. Good cocktail and wine selection.