•                 Cheese farm of the Zankl family 2

    Experience sustainable cuisine in Carinthia

    A trip to the Slow Food Travel region in Carinthia is a journey to regional producers who let you look over their shoulder as they practice their traditional craft.

    Slow Food Kärnten

    Pleasure takes time


    It is not only the high quality of the regional specialties that attracts guests to Carinthia's idyllic regions of Gailtal, Lesachtal, Gitschtal and to Lake Weissensee - it is also the longing for the original and genuine. And this becomes palpable when you watch people at work or help out yourself and thus get up close with traditional crafts : baking bread and brewing beer, making cheese or producing honey.

    This active participation is not only fun, but is also important, because participants learn about the importance of high-quality, sustainably and fairly produced food. Regionality, living and cultivating values, loving devotion and paying attention to the simplicity of nature - that is Slow Food. But it is also a particularly sensual experience of pleasure. What guests take away are great encounters and a deep impression of how enriching a mindful approach to food and nature in general can be.

    Tips for Slow Food experiences in Carinthia

    •                         Kärntner Käsnudel krendeln im Gasthof Grünwald

      Grünwald Inn in Dellach

      Learn how to make homemade Carinthian ravioli with various fillings and the art of "Nudlkrendel" (sealing the ravioli) from master chefs.
      Learn from the best
    •                         Slow Food Gemüseküche_Kärnten

      Bärenwirt in Hermagor

      Top chef Manuel Ressi reveals tips and tricks from his creative vegetable kitchen. In a workshop, dishes from his veggie kitchen are prepared and tasted together.
      Workshop: Slow Food Vegetable Kitchen
    •                         Cook Hannes Müller, Genießerhotel Die Forelle, Carinthia

      Connoisseur Hotel "The Trout" at Lake Weissensee

      Wild fish from Lake Weissensee are special because they are in limited supply. To marinate, roast or poach these fish with head chef Hannes Müller is an experience.
      Workshop: Slow Fish at Lake Weissensee
    •                         Slow Food Travel Alpe Adria Carinthia

      Lissi's ice cream in Gundersheim in the Gailtal valley

      Ice cream made from fresh farm milk, is creamy and tastes fruity or chocolaty? That is Lissi's farm ice cream. She is happy to pass on every last detail about how it is made to her guests.
      Workshop: How to make my farmer ice cream
    •                         Carinthian bacon

      Hotel Lerchenhof Castle in Hermagor

      Speck master and castle owner Hans Steinwender introduces his guests to the world of genuine Gailtal bacon: from animal husbandry and air-drying to tasting four varieties of bacon.
      Slow Food Event: The pleasure of Castellovino, root and hay bacon.
    •                         Gailtal Valley - Biohotel Daberer

      Healing power of Lesachtal Valley's herbs

      Whether on the steep mountain meadows, in small gardens or on sunny alpine pastures - go on a guided herb walk and collect herbs to prepare a meal with.
      On discover tour with a herbal education specialist
    •                         Culinary delights - bread and butter

      Zankl's Organic Cheese Dairy

      The Zankl family has been making high quality organic cheese for 30 years. Follow them to learn about the production of organic raw milk cheese and organic dairy farming
      Make organic raw milk cheese for gourmets
    •                         Black Garlic

      Holzer's Black Garlic in St. Paul in the Lavant Valley

      The black bulb from farmer Margit Holzer is coveted by top chefs, and by guests as well, because you don't smell the garlic after eating it. The Gasthaus Poppmeier serves a menu that elicits its fine taste from the dishes.
      Workshop with surprise menu: Myth Black Garlic

    The bread with stories

    Lesachtal bread making has been designated an intangible cultural heritage by UNESCO; the grain for the bread is still ground in old mills. Those who taste the bread from the Lesach Valley and "taste" its ingredients with every bite are taking their palate on a journey: up to heights of up to 1,427 m / 4,680 ft, where the grain grows and is harvested in pure nature, and then down to Maria Luggau, where the five water mills are located at 1,179 m / 5,870 ft, where the grain is ground for the bakers in the valley. Their ovens produce the rich, fruity, precious and award-winning bread.

    There are also special Slow Food Travel experiences around Lesachtal bread:

    SlowFoodGuide Kärnten

    Slow Food Carinthia Guide 2022

    The culinary guide presents the best of Carinthian Alps-Adriatic cuisine. This is characterised on one hand by short delivery routes of the food, on the other hand by the high-quality processing of the basic products. Variety and ever new taste experiences are thus put on the plate. With the Slow Food Guide 2022, Carinthia sets standards in sustainability as well as in quality and origin assurance and reflects the honest path that farmers, cooks and hosts follow according to the principles of "good, clean and fair". Agriculture and tourism work hand in hand to sustainably develop living spaces.

    Over 90 restaurants and more than 30 Buschenschenken and alpine huts were awarded the coveted Slow Food Snails in 2022.

    Experience culinary in Austria in real

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