New head chef at the Hotel Karnerhof

FAAK AM SEE "Modern Carinthian cuisine with influences from Slovenia and Italy" - this is how Nicolas Artl describes his style of cooking. The 29-year-old native of Carinthia was already employed at the Karnerhof in 2019 and 2020, returned as sous chef in 2023 and has now taken over the position of head chef. For Nicolas Artl, cooking in one of Carinthia's most traditional hotels means one thing above all: being able to draw on the full range of high-quality products here in the sunny south of Austria. "The most important thing for me is that we buy the basic products in the very best quality," he explains.

The finest meat and sausage products come from Frierss in Villach, eggs and dairy products from farmers in the neighbourhood of the Karnerhof. Goat's cheese and alpine honey are supplied by regional producers; hearty craft beer comes from the Loncium beer manufactory in Kötschach-Mauthen. "We serve freshwater fish five times a week and saltwater fish from the Adriatic twice," says Artl. The lake trout "Kärntner Laxn", huchen from Feld am See, char or brown trout are regularly on the menu, as are sea bass or cod. Nicolas Artl's favourite dish? "Plucked pork", he says, "We highly recommend our pink roast veal shank with carrot, cashew and pak choi!"

The location in the centre of the Carinthia-Friuli-Slovenia border triangle has always characterised the Karnerhof's cuisine; it is both local and cosmopolitan, and always with a Mediterranean lightness. But the traditional art of cooking is also cultivated, which can be seen in typical Carinthian specialities such as Kasnudeln and Kirchtag soup.

Fresh greenery from our own garden

The hotel's own herb garden plays a special role. At least 25 different herbs thrive on 500 square metres and are cared for by our own gardener. "At least 10 varieties are for everyday use, but there are also very special varieties, such as cola herb," explains Artl, which has a flavour reminiscent of the drink of the same name and is used for syrup, ice cream or mousse. Spring, wild and summer herbs are not only used for decoration, they also flavour many dishes.

The newly designed restaurant provides an atmospheric setting for the Alpe-Adria half-board menus and the a'la carte selection. The extended panoramic terrace is hard to beat in terms of views: the turquoise-blue Faaker See and the mountain peaks of the Karawanken chain are within reach.
close enough to touch.