Seefischer

The story

Seefischer Restaurant, Döbriach: Award-Winning Carinthian Cuisine by Lake Millstatt

A legacy etched in water and history

Seefischer in Döbriach stands where centuries of lake life converge, serving refined Carinthian cuisine against the backdrop of the Millstätter See. The estate traces its name to a 1465 decree by Emperor Frederick III, who ordered the retention of fisherman Enz on the grounds that now form the hotel's core. Hosts Elisabeth and Michael Berndl manage the property today, preserving the lineage that began as a former farmhouse before evolving into a destination known for its private marina. The address at Fischerweg 1 anchors the property firmly in the Carinthian lakeside tradition that first attracted early visitors like Karl Seitz, Austria's first federal president.

The kitchen and signature creations

Chef Jürgen Moldaschl leads a kitchen recognized with 13.5 points from Gault&Millau, delivering menus that highlight local produce with technical precision. This approach to Austrian cooking balances rustic ingredients like Alpine beef with elegant techniques, evident in the tender rabbit loin wrapped in a crepe shell. Maitre Michael Kreiner ensures the service matches this standard while guiding diners through seasonal offerings. Standout plates include a velvety bear garlic cream soup that opens the meal, followed by perfectly seared Branzino fillet. Desserts round out the evening with options such as Amaretto tiramisu or a bright lemon sorbetto.

Wines and the dining room atmosphere

The dining experience extends into a wine library within the newly designed restaurant space, where a sommelier introduces selections from the Alpe-Adria region. Guests can also explore treasures stored in a 700-year-old monastery cellar in Millstatt during special tastings. The house maintains a partnership with Weninger winery, producing exclusive cuvées named after the owners' sons. The Cuvée Maximilian blends Blaufränkisch with Cabernet and Merlot, while the Cuvée Florian offers a lively mix of Zweigelt, Merlot, and St. Laurent. Such attention to regional viticulture complements the Carinthian cuisine served throughout the day, reinforcing the property's focus on local quality and genuine hospitality.