Falstaff Restaurantguide 2026: The best 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.
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.
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.
Lightness, sustainability and the highest standards for the products characterize the philosophy of this beautiful and inviting establishment. Roman Pichler conjures up explosions of flavor, and the wine accompaniment is top-notch.
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.
Chef Stefan Glantschnig personally serves the upscale twelve-course fine dining menu, which combines regional and international flavors. You can choose great wines or non-alcoholic alternatives.
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.
Ralph Kollnitzer moved to the center of Wolfsberg. Regional cuisine with a creative twist, such as imperial trout with pepper crunch and sweet and sour stock. Great petit fours trolley.
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!