The tasty vacation in Carinthia

Full or half pension: a real pleasure

The essential thing about the unique Carinthian cuisine? A piece of vitality, a pinch of the close-by Mediterranean and regional products of the season, preferably from local farmers and best of all from grandma’s vegetable garden. Adding some spice with our own cultivated herbs and refined with a breeze of tradition. Accountable for delicacy: Our chef Harald Bojer, who lives for culinary experiences for more than 20 years now. Lovingly served by our maître d’hotel Helmut Hafner, who has been with us for over 23 years. A great experience for every customer is assured by the values we live for: team spirit, solidarity and a mutual vision.

Daily culinary for our guests:
  • Breakfast buffet (7 – 11 am) with grillstation, freshly cooked egg dishes, juicer, bio products, juice bar and served coffee
  • 3 o’clock tea time a la Moselebauer (3 to 5pm): amongst other delicious dishes: pasta station, grandma’s soup kitchen as well as cold and warm, regional dishes.
  • Wine o’clock (also 3 to 5 pm) with complimentary house wines (red and white).
  • Dinner: 4 course menu with grandma’s salad buffet, on weekends themed buffets

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