The cuisine at the Karnerhof is close to home yet cosmopolitan, spiced with Mediterranean lightness. The chef Peter Brandstätter takes you on a culinary journey through Carinthia and the Alps-Adriatic region, to discover the people and tastes of the border triangle. A journey to traditional food producers, with their handed-down knowledge and ancestral skills. Natural, healthy premium products are at the heart of this remarkable cuisine. Our focus on the culinary arts is reflected in our membership in the "Genießerhotels" association, which is committed to "exceptional quality in the area of cuisine and wine cellar".
Culinary arts in the Hotel Karnerhof
on Lake Faaker See.
The host families Karner and Melcher know a thing or two about enjoyment and live out their discriminating quality standards, right down to the last detail. Senior chef Johann Melcher stands at his lovingly arranged salad buffet every day, where he freshly marinates the salad á la minute in front of the guests, and carefully drizzles the freshly harvested lettuce leaves with his precious balsamic vinegar, which is collected directly from Modena several times each year. The salad maître then combines selected olive, walnut or pumpkin seed oil with it. The greens arrive at the table crisp and firm to the bite, with an individual marinade. Beef tartare, tuna salad and beef salad with Styrian pumpkin seed oil are other specialities that the chef regularly tastes and prepares directly in front of his guests.
And this has been the case for over 90 years, since the Karnerhof's culinary tradition began. The kitchen chef of our gourmet hotel, Peter Brandstätter, was born into this tradition. His mother was a cook, and his father and uncle were passionate culinary artists. As early as kindergarten, it was clear to the junior gourmet that he too would end up behind a professional cooking range. And so, at the tender age of 15, the native Styrian packed his bags and set out into the world to learn how to cook.
After his apprenticeship in Freilassing, he moved to Salzburg, where Johann Kögel, head chef at Alt Salzburg, kindled his passion for haute cuisine. He in turn arranged for Brandstätter to be placed at the Zürserhof for his first culinary polish. This was followed by a first stop at the Karnerhof as a young chef. He then set off on 11 years of wandering, with sojourns at many exciting culinary stations.
In 2019, he felt the call back to the turquoise blue of Lake Faaker See and the culinary home of Alps-Adriatic cuisine. Since then, Peter Brandstätter has been delighting our guests as a highly refined chef with a keen sense of nuances, aromas and interesting combinations.
His line of cuisine includes classic regional delicacies interposed with colourful, exciting and flavourful epicurean excursions around the globe. Styrian pork belly with root vegetables is as much a part of the menu as Carinthian classics, local fish and recipes from the Alps-Adriatic region.
Fresh products of the very best quality. With the flavours of the region and the season. Everything that the Karner/Melcher family enjoys eating and drinking themselves, they also share with their guests. Cooperation with local and regional producers is the preferred approach. And so, among other things you'll find:
- golden alpine honey from Föderlach,
- goat cheese from Tainach,
- fine meat and sausage products from Frierss in Villach,
- eggs from happy chickens from Picheldorf,
- hearty craft beer from the Loncium brewery in Kötschach-Mauthen,
all make their way through the kitchens to the guests of the gourmet Hotel Karnerhof. With Carinthian specialities such as Kasnudeln (cheese noodles) and Kirchtagssuppe (Church Festival soup) made according to recipes that go back generations, traditional cuisine is also carefully nurtured.
Meadows in lush green. Blooming flowers and old fruit trees. A huge herb garden - 500 sq. metres in size. Lovingly tended by a gardener and harvested dew-fresh, the home-grown products from the hotel's own gardens shape the hotel's cuisine. Particularly flavourful: spring, wild and summer herbs aren't just used for decoration, they also refine many dishes. Whether it's a regional speciality such as sorrel and Carinthian mint pasta or specific herbs such as lemon verbena and lambsweet - every dish finds its perfect partner in our herb garden.