Hubertushof im Garten

The story

Hubertushof im Garten | Velden am Wörthersee | Regional Austrian Cuisine

The kitchen and its roots

Hubertushof im Garten serves regional Austrian slow food directly on the shores of Lake Wörthersee in Velden am Wörthersee. The kitchen follows an honest approach, sourcing ingredients that trace back to small local farms and traditional craftsmanship. Thomas Eichwald leads the culinary team with a focus on seasonal clarity rather than heavy embellishment. This philosophy aligns with the property’s long lineage. The building has operated as a hospitality venue for more than a century, passing through the Kenney family before new hosts took over in spring twenty twenty five.

Ingredients from the surrounding region

The menu turns toward what grows near the water and the nearby Drava valley. This regional Austrian cuisine relies on straightforward techniques that let the natural flavors stand out. Signature preparations feature Drava river crayfish and Wörthersee reinanke, while guests can finish their meal with organic hay milk pot ice cream. A curated wine list complements these plates, drawing from established classic houses alongside emerging biodynamic producers.

Dining in the large garden

Meals are served in the hotel’s expansive guest garden, a space designed to feel removed from shopping streets and urban noise. The layout encourages unhurried conversation under open skies, with tables arranged to catch the afternoon light. This quiet rhythm matches the twelve point five rating awarded by Gault Millau, which specifically praised the restaurant’s dedication to unforced regional cooking. The setting remains practical and grounded, prioritizing comfort over theatrical presentation.