Das Loewenzahn

The story

Das Loewenzahn Spittal an der Drau | Modern French Dining on Lake Weissensee

The chef and his approach

Chef Jakob Lilg guides the kitchen at Das Loewenzahn in Spittal an der Drau through a distinctly modern French lens that prioritizes seasonal Carinthian produce. He builds each plate around bright regional aromas and precise technique, deliberately stepping away from heavy traditional sauces. The family-run operation updates the tasting menu every few months, offering either five or eight courses that reflect current market finds. This straightforward approach keeps the dining experience grounded while allowing complex flavor combinations to take center stage.

Selected plates and the wine list

Critics from Gault & Millau have consistently praised how the kitchen pairs robust proteins with sharp seasonal vegetables. Lamb frequently appears with sliced cucumber and fennel to highlight its natural sweetness. Carp receives equal attention, finished with string beans and wild lovage to mirror the surrounding waterways. A dedicated sommelier curates the cellar with Austrian whites and Italian reds that match the menu’s light yet concentrated profile.

The dining room and terrace

Warm amber tones and playful seventies furnishings fill the forty-seat interior, creating a backdrop that feels intentionally lived-in rather than staged. Large glass panels separate the parlour from the terrace, where evening light gradually fades over Lake Weissensee. Lilly manages the floor alongside a young service team that shares detailed pairing suggestions without ever interrupting conversation. The resulting environment matches the chef’s philosophy, treating French-inspired dining as a comfortable gathering rather than a formal performance.