From the lake to the vineyards: Carinthia’s diverse landscape inspires chefs, restaurateurs, and producers to achieve culinary excellence. The variety of regional foods is as great as the commitment to slow food and sustainability. Guests enjoy unforgettable taste experiences by the lake, on alpine pastures, or at one of the many culinary festivals.
Located in southern Austria, Carinthia is not only known for its picturesque lakes and gentle Alps but also for its special affinity for fine cuisine. Austrian, Italian, and Slovenian influences have shaped the dishes for centuries. This has given rise to the typical Alpine-Adriatic Carinthian cuisine—creative and seasonal, full of lightness and zest for life, with incredible love for the region and its natural treasures.
Preserving the true: Slow Food
Across the country, more than 3,000 people from agriculture, gastronomy, tourism, and the local population have joined forces to preserve culinary diversity and make regional cuisine a special experience through Slow Food. More than 100 experiences are available, from bread-making to cooking in the forest. The three Slow Food Travel regions are at the forefront.
In the Gailtal with Nassfeld and Pressegger See, in the Lesachtal, and at Weißensee, slow food carries the scent of air-dried speck. In Carinthia’s central market, Carinthian wine is enjoyed amidst medieval castles and rolling hills, while in the Lavanttal, cycling from producer to producer through orchards is a wonderful experience.
A panorama of goodness: gourmet meeting places by the lake
The numerous lakes and mild climate are a true paradise for gourmets. Famous chefs like Hubert Wallner and Hannes Müller pamper you with their finest creations in award-winning restaurants. Dine on romantic lake terraces with views of the turquoise waters. For those who prefer a more rustic taste, traditional tavern cuisine is a must. Some regional recipes have been passed down through generations and are guaranteed to delight the palate.
From lake to plate
Where there is plenty of pure water, there is also exceptionally good fish. Fish specialties such as Carinthian lake trout, known as Kärntner Laxn, are a true delight—fried with herbs, braised with fresh vegetables, smoked in a wood oven, or served as tartare. Another Carinthian specialty is char caviar, which always surprises gourmets and can also be enjoyed on its own. A glass of Carinthian wine pairs wonderfully with it. Carinthia’s long wine-growing tradition was almost forgotten, but in recent years, viticulture has been revitalized.
