"Sunday Opening" Restaurants in Carinthia
The fabulously beautiful location by the water is unique, as is the sophisticated cuisine. Richard Hessl has developed his very own signature style - modern Alpine-Adriatic cuisine with heart.
"Bear hike" with courses such as "cave" or "avenue", classic restaurant or "bear to go"? At Manuel Ressi, a lot is possible in gastronomic terms - based on Gailtal products and local ingredients in general.
The cuisine at the magnificent winery and restaurant is of the highest standard. The new head chef Thomas Guggenberger also masters fine dining with refined craftsmanship. Own wines, sensational location, pure luxury.
A first-class lakeside location and a magnificent terrace exude a Mediterranean lifestyle. Thomas Gruber masters the classics as well as upscale bistro dishes with ease and a wealth of nuances.
The menus of between three and six courses are based on local produce, but have plenty of international flair. Light cuisine with great depth. Philipp Medved's (natural) wine selection is a perfect match.
The red and black "Chef's Table" for eight people on the second floor of the Neusacherhof has earned chef Stefan Glantschnig a Michelin star since the summer. The ground floor still serves pub cuisine.
Carinthian family jewel for 140 years. Head chef Christian Unterzaucher interprets regional delicacies with a modern twist. Top products such as fish, vegetables or game serve as the basis.
Tradition since 1909: In the impressive family business, grandma's recipes are cultivated just as much as new influences, and many products come from our own farm. Great farm store!.
At the Hideaway am See, the impressive wine list is accompanied by sophisticated creations, with a focus on regionality. The bistro menu at lunchtime tempts with beef tartare or pasta with truffles.
Hubert Wallner stands for feather-light bistro dishes with a Mediterranean flair. The wine list combines the best of local and selected vintners from neighbouring countries. The "sundowners" are tops.
Guaranteed regional cuisine with depth for decades. Bernhard Trügler knows his way around Carinthian classics, but also specialties from the Alps-Adriatic region. Very good wine list.
Gerhard Satran exclusively uses ingredients from the Alps-Adriatic region in his dishes. The menu is seasonal. The wonderful wild-caught fish is prepared with a creative edge.
In the beautiful Refugium am See, Stefan Glantschnig cooks exceptionally good Carinthian cuisine, always with fresh ideas. This gives Carinthian pasta and fried chicken a personal twist.
Culinary professional Klaus Dolleschall and top chef Hubert Wallner are teaming up again. Their project: Carinthian summer cuisine with a twist. All paired with wines from Carinthia and the Alps-Adriatic region.
A picture-perfect location, high above the city. The cuisine manages the balancing act between regional, modern Austrian and Mediterranean. The wine selection is inspiring and the advice is excellent.
The kitchen places particular emphasis on regional products, including whitefish, snails, display and delicate crayfish from the Drau. Everything is served honestly and without frills. Very good wines.
Austria's first purely vegetarian hotel scores points with its refined, down-to-earth - naturally meat-free - cuisine, including vegan options. The vegan gourmet menu is an absolute hit, even for meat lovers.
An old inn has been rejuvenated with design elements. Local classics are cleverly translated into the vivid day with great flair. Very extensive wine list and friendly service.
Pleasant pastel colours create a sense of well-being in a historic building in Wolfsberg's old town. Steaks in various cuts are a specialty, but Mediterranean dishes are also a delight.
The best of everything under the sign of the red snail - the hotel is part of the Slow Food region and you can see that everywhere. Regional products are a matter of course here, as is sustainability. Simply good.