Influenced by the eating cultures of three countries – Carinthia, Friuli-Venezia Giulia and Slovenia – Carinthia makes a point of using seasonal and local products to create delicious dishes. As you would expect of a truly authentic cuisine, it is both the different regions and the changing seasons that colour the interesting range of the Alps-Adriatic style. Good taste crosses all borders! Anyone venturing into the neighbouring countries of Italy and Slovenia will constantly encounter dishes that are “related” to Carinthian specialities. Carinthian Käsnudel (pasta pockets with curd cheese) are served as ravioli in their Italian variant, while Slovenian Pohaca and Friulian Gubana are reminiscent of the Carinthian Reindling, a yeast-raised cake filled with raisins, cinnamon and sugar.

Asparagus

One of the many examples of a very special seasonal Carinthian delicacy is asparagus from the Lavant Valley. This is cut by hand from the beginning of April onwards, and can be obtained not only at the weekly markets but also direct from the farm. Our local restaurateurs also use Lavant Valley asparagus to create magnificent dishes. Another example of seasonal Carinthian cuisine is autumn game specialities from the local forests – above all, venison. Game from the Metznitz Valley is particularly highly prized.

BEEF, HAM & SAUSAGES

Carinthia is also very well-known for its production of high-quality meat and meat-products:

• “Gurktaler Luftgeselchter Speck”, a special “smoked” bacon, which finishes ripening on the fresh air of Gurktal.
• “Jauntaler salami”, which is a pure pork sausage with a well-rounded taste, are produced in this area. Praising the products’ quality there are even festivals during the summer where people select the “salami princess” and the “salami king” of Carinthia.
• Different kinds of beef and game and lamb are also famous for the region.

HONEY

The beautiful and sunny Carinthia is one of the most popular holiday destinations in Austria during the summer offering clear lakes and manifold opportunities for leisure activities. It is hardly surprising that bees too feel comfortable in this pleasant climate and so it happens that Carinthia is famous for its delicious honey production. More classical sorts like wild honey and floral honey are complemented by more particular creations such as cream honey or alpine rose honey. The honey, produced by the so-called Carnica bees of the Rosental, enjoys a particularly good reputation. The wild honey is known to be especially aromatic and in general is not as sweet as other kinds of honey.

BROWN TROUT

The history of the “Kärntna Låxn“, a kind of brown trout, dates back to the 14th century, when fish deliveries were made from Carinthia to the Imperial Court in Vienna in the 14th century. Back in the day, this fish used to be very common in Carinthia’s lakes and, for a few years now, cultivators have successfully bred it again, making it a popular delicacy. The fish are able to grow up slowly and species-appropriate in the very clear water of the mountains, which guarantees an extraordinarily high quality.

The content on this site is a courtesy of the Kärnten Werbung. 

For sample Vienna itineraries and travel tips, check out the Carinthia page of Austria.info: