Harry's Farm

The story

Harry’s Farm Villach: An Award-Winning Austrian Steakhouse Experience

The chef and the kitchen

Harald Warum steers Harry’s Farm in Villach as a focused Austrian steakhouse where the kitchen treats every cut with quiet precision. Guests receive a rolling cart at their table, where Warum carves dry aged beef, pork, and lamb directly from cast iron plates. This hands-on approach earned the restaurant twelve points from Gault&Millau, which noted how his technique lets the natural flavor of each portion lead the meal. Simple accompaniments and restrained sauces follow the carving, ensuring the meat remains the clear focus.

Standout dishes and pairings

The menu opens with cured staples like Harry’s Lardo served alongside toasted dark bread and a sharp Hirschsalami. Heavier selections such as the Rumpsteak and the Porterhouse sit on heavy griddles until they reach the table, where portions are sliced to order. A side of potato gratin or grilled corn follows the main course without competing for attention. Diners finish with a Himbeertiramisu or a plate of Vorarlberger Bergkäse brushed with fig mustard.

Wine selection and room atmosphere

The beverage program centers on an extensive cellar of Austrian vintages, featuring Grüner Veltliner, Zweigelt, and Pinot Noir from established estates across the country. Each bottle is selected to complement the rich texture of the steakhouse cuisine without overwhelming the palate. The dining room stays grounded and unpretentious, allowing the conversation to turn toward the quality of the ingredients rather than decorative details. Guests return for this straightforward style of meat-focused dining.