CULINARY DELIGHTS FROM THE ALPE-ADRIA REGION

Angus beef from the local Pichlerbauer farm,
tender lamb from the Christebauer,
fresh butter from the Liendl farm.

The list of our regional suppliers

goes on and on. In our kitchen, these high-quality ingredients are turned into delightful examples of Alpe-Adria cuisine.

Carinthian food traditions draw their influences from all areas of the Alpe-Adria region – resulting in a delightful blend of hearty alpine cooking and delicate mediterranean cuisine. Our philosophy is centred around the essentials: fresh, natural and regionally sourced ingredients are skilfully prepared to provide a delicious culinary experience that needs no elaborate frills.

Venison from the Hohe Tauern mountains.

In our wild game specialties, we use chamois, deer and roe deer meat from our own hunting grounds (encompassing the Gößnitz, Pasterze, Wasserrad and Fleiss) in the heart of the Hohe Tauern. Both Hannes and Barbara Pichler are dedicated hunters, with a particular commitment to conscious and sustainable wildlife management.

Exploring the wild beauty of the Hohe Tauern requires sustenance – with our Premium Half-Board you are sure to keep up your energy levels. Nourishing, full of goodness, and absolutely delicious.

Mario Ladinig and his kitchen team

We look forward to welcoming you to our house and spoiling you with our healthy, fresh and regional cuisine.
Our kitchen team around Mario Ladinig will be happy to cook for you from 12:00 to 17:00 and from 18:30 to 21:00.

We are happy to take table reservations by phone on 04824 2244 or by email to info@nationalparklodge.at!

The Nationalpark Lodge Premium Half-Board includes

  • A small gift and welcome drink awaiting in your room (stays of 3 nights or more)
  • Ample breakfast buffet with regional specialties
  • Afternoon buffet (sweet and savoury)
  • 5-course dinner (various menu options)

OUR PRODUCERS

FARM BUTTER FROM THE LIENDLHOF

The Bernhardt family's court was first mentioned in 1315, 177 years before Christopher Columbus discovered America.
According to the church chronicle, the church construction workers were housed on the "Hof unter den Linden". The farm has been family-owned since 1622.

With pride and knowledge of this responsibility, the family cultivates around 7 hectares of valuable home soil in a traditional way and with a lot of diligence.
The cows spend the summer on the Gössnitz Hochalm at 2000 - 2500 m. Here you can decide which of the many alpine herbs you like best. In winter they are fed with the hay from the summer harvest and bring the valuable raw material for their products.

Butter, curd cheese, milk, eggs and meat are real treasures. For 1 kg of high quality farm butter you need about 30 liters of Alpine milk. The butter model hand-carved by the grandpa gives the butter its shape.

By appreciating their products, the next generations also have the opportunity to live and work on the farm.

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Relax with selected drinks and snacks

Into The Wild

PIONIERBAR

Adventurers have been meeting here since 1858. At that time the place was called Bergführerhäusl. Prospective conquerors of the Grossglockner came here to get their mountain guide arranged for the ascent.

Today our guests come here to make themselves comfortable after an eventful day in the wilderness. Have a drink and share adventure stories with other guests. Book the next Into the Wild day or get tour tips from us. Or just to sit by the fireplace and dream of the wilderness.

Because the place exudes the pioneering spirit of our family, we have called it pioneerable.