The story
Geschmackssache in Velden am Wörthersee serves a nuanced regional Austrian cuisine where handpicked ingredients dictate the daily menu. Chef Patrick Samek interprets traditional Carinthian cooking while maintaining a strict rule against prepackaged components. This commitment to foundational quality earned a 12.5 rating from Gault&Millau, recognizing how the team balances heritage techniques with precise plating. Every dish reflects careful sourcing from local producers who prioritize sustainability alongside consistent flavor.
The Austrian kitchen highlights beef tartare dressed with chive oil and wasabi mayonnaise alongside slow-braised beef roulade served with buttery potato purée. Dessert arrives as a croissant waffle paired with mascarpone cream and salted caramel, or a tonka bean crème brûlée accompanied by house-churned ice cream. Lea Ahammer curates the beverage program with self-pressed fruit syrups, selected provincial wines, and regional craft beers. Guests trace these flavors through a straightforward drinking list that complements the food without demanding heavy pairings.
The structure has hosted travelers since the seventeenth century, transitioning from a Slovenian tavern to a modern gasthaus under current ownership. Patrons move between a cozy wood-paneled parlor, an open dining hall, and a green courtyard terrace shaded by mature trees. The adjacent timber shed offers a quieter corner for evening aperitivos or small celebrations. Each area maintains an unforced rhythm that encourages lingering conversation without rigid service schedules or formal dress expectations.
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Situated away from the Wörthersee hustle and bustle, guests can enjoy lovely hours indoors or outdoors in the cozy guest garden at Geschmackssache. Chef Patrick Samek focuses on classics such as beef tartare, enlivened with a spicy kick from chive oil and wasabi mayonnaise, excellent escargots from the Krumpendorf producer Salanda, or a wonderfully tender beef roulade served with buttery mashed potatoes. The waffle made from croissant dough with mascarpone cream and salted caramel is as sinfully good as it sounds. It is also well worth browsing the diverse wine list. Address: Keutschacher Straße 127, 9220 Velden am Wörthersee, Austria Contact: 0699 1992 1995, briefkasten@geschmackssache-ktn.at, https://geschmackssache-kaernten.at/ Opening Hours: Mon & Thu 16:00–22:00, Fri–Sun 11:00–22:00; subject to change Team: Patrick Samek (Chef), Lea Ahammer (Maitre d')
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