Der Tschebull

The story

Der Tschebull, Villach: Carinthian Fire Cooking at the Faaker See

A Culinary Archive by the Lake

Der Tschebull serves distinctively Carinthian cuisine on the shores of the Faaker See near Villach, preserving a tradition the family describes as their culinary state archive. The Tschemernjak family has managed this property for 505 years, operating it as a traditional inn for 177 seasons. Innkeeper and wine merchant Hannes Tschemernjak guides the kitchen alongside souschefs Oliver Frenzel and Julian Heider. Their philosophy rejects unnecessary complexity, focusing instead on honest flavors and the quiet confidence of long-standing practice.

Fire and Regional Classics

The kitchen centers its work around hot embers and live flames, a technique Hannes Tschemernjak champions to maintain the most original form of cooking in the region. This fire-based approach prepares hearty staples like the beef soup accompanied by homemade Kaspressknödel crafted from six-month-old Montasio cheese from the Ugovizzer Alm. Seasonal menus feature local favorites such as the Kirchtagssupp'n filled with Reindling during the village festival period. Guests can also expect wood-grilled selections throughout the warmer months, grounding the dining experience in elemental heat.

Award-Winning Simplicity

The steadfast commitment to regional authenticity has secured Der Tschebull a rating of 12.5 points from Gault&Millau, which highlights the restaurant's mastery of traditional methods. Head chef Hannes Tschemernjak applies his skill to elevate simple ingredients, ensuring every plate reflects the warmth of Carinthian hospitality. The atmosphere encourages relaxed enjoyment, allowing diners to appreciate the direct connection between the open fire and the finished dish. From summer grills to Alpe-Adria winter specials, the menu remains anchored in stability and genuine craftsmanship.