"E-charging station" 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.
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.
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.
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.
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.
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.
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.
The "young and wild" Stefan Glantschnig has a lot to offer, from traditional to unusual. He enlivens regional ingredients such as trout, game and pumpkin with innovative flavor compositions and details.
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 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.
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 philosophy of cooking with local produce matches the rustic flair of the parlor. Trout come from the restaurant's own water and much of the produce is home-grown. Whole saddle of venison is available to pre-order.
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.
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.