CULINARY DELIGHTS FROM THE ALPE-ADRIA REGION
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.
The NP Lodge Premium Half-Board.
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.
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)