The Best 10 Mid-Range priced 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.
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.
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 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.
Elegant design, first-class cocktails and a fine selection of delicious small dishes make Marie a bar with a unique flair. On some evenings, Hubert Wallner personally spoils you.
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.
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.
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.
The creative regional cuisine impresses with its combination of sometimes unusual flavors. For example, truffled celery soup, pancetta and parmesan or shrimp, fennel, tomatoes and apple are combined.
Classic gourmet cuisine with an international touch is served in the newly designed and stylish restaurant area. A delicious example is the beef trio (carpaccio, teriyaki and tartare).
Such a beautiful spot on earth! The Bantel family run their establishment with great warmth. In the Sonnenstüble, father Matthias and son Felix pursue their passion for the kitchen trade.
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.
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.
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.