The story
Gourmet Restaurant Hubert Wallner in Klagenfurt am Wörthersee practices Austrian-Mediterranean cooking that balances Alpine freshness with coastal refinement. Hubert Wallner completed his initial training in Switzerland before founding his own operation, and he now shares the pass with his son Sebastian. Gault&Millau granted the venue an eighteen-point-five score, highlighting his uncompromising standards when selecting local suppliers. The kitchen receives Ike-Jime salmon trout directly from Andreas Jobst and revisits established recipes whenever seasonal harvests or new techniques warrant a change.
This Austrian-Mediterranean style treats raw ingredients as starting points rather than fixed templates. A wild-caught turbot arrives tender and poached, positioned next to a single oyster and a sharp tomato-leek vinaigrette. The accompanying trout dish contrasts crispy fried skin with creamy fresh cheese and a peppery mustard salad. Menu items evolve continuously throughout the operating months, ensuring every plate reflects current market conditions and deliberate experimentation.
The main dining area overlooks the property grounds, while the expansive terrace captures uninterrupted sightlines toward the Wörthersee. Reservations follow a strict single-seating protocol that eliminates overlapping table turnovers. Service personnel emphasize extended conversation and attentive oversight rather than hurried transitions. Evening visits often feature calm water reflections that reinforce a dining rhythm built around sustained observation.
Recognition
Ambience
Details
History
Hubert Wallner is not only an outstanding chef, but also a driven and dynamic entrepreneur. New projects with new concepts prove this. It is pleasing to see that he continues to run his gourmet restaurant in Dellach-Maria Wörth with uncompromising passion and dedication. Wallner is equally uncompromising when it comes to selecting his suppliers. He sources the Ike-Jime-slaughtered salmon trout from Andreas Jobst. This results in a sensational plate featuring gremolata, cream cheese, mustard salad, and crispy trout skin. Or, sticking with fish, there is a wild-caught turbot, elegant and silky throughout, served with a poached oyster (or were they oysters?) and a wonderfully tangy vinaigrette made from tomatoes and leeks. A maritime delight that improves with every passing minute. Some dishes have been on the menu for longer—though in various forms. Yet he constantly reinvents them. Sometimes according to what is currently available and in season, sometimes according to whatever inspiration strikes him at the moment. And they always benefit from it. Address: Seeplatz No. 6, 9082 Dellach-Maria Wörth, Austria Contact: 04273 38589 office@hubertwallner.com https://www.hubertwallner.com/ Opening Hours: April to September: Tue–Fri 18:00–21:00, Sat 13:00–21:00; October to December: Thu–Fri 18:00–21:00, Sat 13:00–21:00 Team: Hubert Wallner Jr., Chef; Tobias Mozet, Pastry Chef; Christoph Gusenleitner, Sommelier; Kerstin Wallner, Maître d'
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