Hotel zum Weissensee

The story

Hotel zum Weissensee: Alpine Cooking on Austria’s Northern Shore

The Kitchen and Its Philosophy

At Hotel zum Weissensee in Steinfeld, Chef Franziskus Koch grounds his Carinthian cuisine in the quiet rhythm of the surrounding mountains and lakes. His approach aligns closely with the Slow Food movement, prioritizing local producers and straightforward preparation over unnecessary complexity. This dedication to regional authenticity recently earned the kitchen a 14.5 score from Gault Millau, recognizing a style that balances traditional Alpine techniques with modern clarity. The family-run establishment treats every ingredient as a direct reflection of the Naturpark landscape.

Signature Regional Dishes

Lavant Valley asparagus arrives fried and marinated alongside cold Hollandaise sauce, black walnuts, and pickled salmon trout resting on a wild garlic broth. Root vegetables receive equal attention, with marinated kohlrabi served beside confit baby bulbs and a reduced whey sauce finished with dried Lärchenwipferln mushrooms. Grain-based plates often feature Tauern rye risotto paired with wild broccoli and carp caught directly from the lake, plated on smoked yogurt. This approach to Austrian regional cooking proves that simplicity often carries the most weight.

A Historic Room by the Lake

The dining space sits within centuries-old stone walls that now meet clean, contemporary lines and warm wooden accents. Guests look out across the northern shore of Weissensee from rooms designed for quiet conversation and unhurried meals. A private lakeside beach provides a natural extension of the property during warmer months, while winter mornings offer access to Europe’s largest nature ice surface for skating or walking. The architecture simply frames the seasonal shifts without competing with them.