"Dogs allowed" Restaurants in Carinthia
Hubert Wallner's fine dining menu is of the highest standard and he always knows how to create new surprises. The wine cellar has an international format. Great view of the lake.
Mediterranean cuisine and Carinthian down-to-earthness form a wonderful combination. Added to this is Josef Trippolt's great kitchen craftsmanship. Well-chosen wines including some Carinthian winemakers.
The duo Alexandra Debre and Armin Rauscher provide exceptional dining experiences in this small and charming vaulted restaurant with its mini kitchen. Rauscher was trained at Steirereck and Tantris, among others.
Fresh, light and honest is Stephan Vadnjal's shopping and cooking motto. At Bistretto in the city centre, only wild-caught sea fish is served, along with fresh pasta and sometimes meat.
Grandmaster Arnold Pucher has taken over as head chef at the exquisite wellness hotel on Lake Turrrach. Innovative Alps-Adriatic cuisine characterises his kitchen, vegetables have a special significance.
Thomas Gruber integrates Carinthian and Mediterranean flavours into his fine bistro cuisine. Freshly caught fish come from the hotel's own lake. Ambience and service are of a high standard.
It has long been a magnet right on the lake, because there is no better place to dine. The cuisine mixes the traditional with the international, with freshly caught fish or game from the restaurant's own hunt. Exquisite wines.
Top chef Hubert Wallner combines light bistro dishes with a Mediterranean touch and sophistication, while the freshly caught Wörthersee fish are a real treat. The sunsets are unbeatable.
When you dine with Claudia and Manuel Ressi, you embark on a journey of taste with special ingredients from the Gailtal valley. Whether it's a gourmet menu or à la carte: indulgence is guaranteed.
Small, fine, artistic: this applies to the ambience and cuisine. When Aunt Trude's recipes are served, guests are in luck. Frittaten soup first, then to the bar with the moose!
From a business lunch to a gourmet trip in the evening, the emphasis here is on special indulgence. You can taste this from the Carinthian mini casnoodles or Asian delicacies to the complete menu.
Bernhard Trügler only selects the best local produce. He creates upscale regional dishes, and the oven-fresh roast is delicious at the weekend. Claudia Trügler impresses with her understanding of wine.
Fish delights at the old forge with a view of the lake, perfectly brought to the plate by Gerhard Satran. The Alps-Adriatic concept determines purchasing and dishes that are rare in this quality.
The hotspot on the lake, where people meet for cocktails or exquisite champagnes and wines. Steaks and calamari with fine roasted flavours are cooked to perfection, pasta with fresh tuna is fun.
The restaurant impresses with its quality and surprises with its details. Fabian Kautz's cuisine (kohlrabi essence; pigeon breast) and Stefanie Falkenberg's hosting skills are an ideal mix.
Enjoyment has many facets here: it starts with crispy baked Wiener Schnitzel and finishes with crayfish from the Drava river and whitefish from Lake Wörthersee. The hay milk curd ice cream is heavenly. Exquisite wines.
Most of the ingredients come from the region or from the own farm. The cuisine of Carinthia is presented in the best light, with Alpine-Adriatic flavours flowing in again and again. There are also flashes of international flavours.
Toni Komrowski opened Das Kulinarium in the former Landhaus Papitsch. He serves down-to-earth dishes at lunchtime and shows his class in gourmet menus with Mediterranean and French influences in the evening.
The place is a dream: you sit under awnings in the modern restaurant by the water. The cuisine is international with a focus on fish. Local classics and steaks are also delicious.
The location in the vineyards is magnificent, the cuisine outstanding. Regionality and seasonality mean that all the ingredients come from their own vineyards and herb gardens and the pork is free-range.