Individually tasteful

A special liaison: food and drink From the gourmet breakfast on the panoramic terrace from 08:30 to 11:00 a.m. to the surprise menu on Monday, Wednesday and Friday in the snuggery designed by the Berlin artist Wolfgang Flad – artistic flair is always lived at our place. Reservation request

Every studio, every suite and every TinyHouse has a kitchenette where you can also cater yourself. Shopping and restaurant tips can be found online here. The Slow Food Guide provides even more tips throughout Carinthia.

Breakfast with taste

Carinthia is Austria's southernmost province and the sunniest part of the Alpine Republic. That's why we have our gourmet breakfast made from predominantly regional and organic ingredients on our terrace with a magnificent view. We are happy to fulfill requests such as fresh fruit, egg dishes, pancakes, etc. directly from the kitchen. Breakfast á la Carte from 8:30 a.m. until 11.00 a.m. can be booked for 19,90 EUR/Person in advance or on demand by the night before for 22,90 EUR/Person. By the way, all studios, suites and TinyHouses are equipped with a stylish coffee filter. So nothing stands in the way of the first coffee in your pajamas on the balcony ;-)

Art meets cuisine, foodies meet a family atmosphere: the cozy parlor was designed by the Berlin artist Wolfgang Flad into a total work of art. We cook freshly with delicious, preferably regional food and sometimes interpret recipes that we have discovered for ourselves in different countries and continents.

Collector's Table ;-)

On Mondays, Wednesdays and Fridays, our house guests can enjoy their favorite dishes from all over the world, with local ingredients wherever possible, in the form of a four-course surprise menu for EUR 36 + an couvert for EUR 2. You can request a reservation online up to 24 hours in advance (max. 12, min. 4 guests).

We only use meat and fish that was either shot directly for us, like the game from the surrounding forest, or died for us in house slaughter, as far as possible species-appropriate and stress-free. Meat is not on the menu every day, as we are concerned about a recent WWF study which shows that at least half of EU grain production ends up in the trough as animal feed. We have always had vegetarian and vegan options since 2009, so we have practice ;-) We only buy or prepare as much as is really needed so that we don't have to throw anything away.

Think global act local

Green Chefs

In addition to the deliberate use of food and sustainable kitchen equipment, the art-lodge, as a partner of Green-Chefs, stands for fair partnerships with suppliers and employees as well as for CO²-conscious energy management.