"Child friendly" 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.
Sascha Kemmerer's Francophile cuisine is always as enjoyable as it is perfectly crafted. Exquisite products, subtle flavors, outstanding sauces - in an elegant feel-good atmosphere. Very good wine list!
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.
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!
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.
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.
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 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.
Whether on the terrace with a view of the lake or in the elegant restaurant - cuisine with heart is served everywhere. Austrian cuisine, international influences and Mediterranean lightness come together on the plate.
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.
Ferdinand Kassl's home-style restaurant has been a fixed star for decades. Carinthian and Austrian classics are served with a twist. They are best enjoyed in the beautiful garden.
During the week, hearty dishes such as cheese noodles, cordon bleu, fried chicken and roast onion are served. At the gourmet evening on Friday, the Morolz brothers serve creative dishes made from regional products.
Regional tradition and modernity go hand in hand. Products from the Gegendtal region form the basis of the bouillabaisse, which is made from local fish. The ossobuco with root vegetables is also a delight.
Local specialties such as fried trout dominate the menu at this traditional restaurant. New accents are set with creative Carinthian sushi. The idyllic location is a bonus.
Following the departure of Ralph Kollnitzer, the focus is once again on home-style cooking, from hearty classics to regional specialties. The roast pork is a hit on Sundays.
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.
Vegetables, meat and fish come mainly from Carinthia or nearby Italy. The cuisine is modern and cosmopolitan. Seasonal specialties such as Carinthian organic goose are particularly popular.
The traditional restaurant focuses on regional ingredients and pure taste. The menu starts with home-pickled salmon on a creamy lime vinaigrette, while the specialties from the Lavanttal pasture goose are popular.