Fine dining at the gourmet hotel Austria.

The head chef and kitchen team at our gourmet hotel in Carinthia only purchase from trusted producers, most of whom are local. This keeps delivery distances short and regional economic cycles active.

Most cheese varieties come from Carinthia: from the organic-certified farm of the Weißensteiner family in Saureggen, from the organic-certified farm of the Skofitsch family in Mittertrixen, and from the Pirker family, also known as Tschadamer, in Liebenfels near St. Veit. The delicious deer and house salami, house sausages, and seasoned ham are produced at the Schader butchery in Tamsweg in the neighbouring Lungau region, as are the veal sausages, which are served every Thursday at the breakfast buffet. The Carinthian bacon and Prosciutto Castello are supplied by the family business Frierss in Villach.

Freshwater fish thrive in the ponds of Markus Payr. His fish farm is located in Sirnitz on the Gurk River. The kitchen sources its sea fish from Italy and Slovenia. For many guests, the cold-smoked salmon at the Sunday breakfast buffet is a highlight. It is supplied, along with the hot-smoked trout and salmon trout, by Fischspezialitäten Mattersdorfer from Wernberg near Villach.

Fresh vegetables and seasonal fruit are supplied by Taufrisch, run by Ramona and René Robitsch. For more than 60 years, the family has specialised in trading fruit and vegetables, working closely with farmers throughout Carinthia. In addition, they cultivate their own vegetable and herb gardens and operate the only mushroom and champignon farm in Carinthia.

At the breakfast buffet of our gourmet hotel in Austria, you have surely noticed the honeycomb. Like all honey specialties, it comes from the Marktl family in Himmelberg. Jam lovers will find a large assortment, many of which are homemade. Some are produced by the organic farm Paulitsch in the beautiful Lavanttal region in Carinthia. This farm also supplies us with fresh fruit and berries.

What would breakfast be without good bread? Dagmar Hofer bakes the house bread, nut bread, apple bread, and yeast-free rye bread in the Hochschober kitchen. Arnold Pucher, who lived in Italy for several years, bakes ciabatta himself, seasoned with rosemary and tomatoes. We also receive bread specialties from the traditional bakery Binggl from Tamsweg in the Lungau region.

Whether it's a soft boiled egg, fried egg, freshly made omelette, or egg variations at the evening appetizer buffet: the organic-certified eggs are supplied by the Obereder family from Gnesau.