The story
Lagana in Villach delivers refined gourmet cuisine along the Drau river, where guests settle into tables facing the evening-lit church tower. The Gault&Millau judges noted this riverside setting as a natural complement to the kitchen’s output. Chef Thomas Mayerl directs the preparation here, focusing on precise techniques that let quality ingredients speak without heavy seasoning. This approach defines the establishment’s modern culinary style.
The beef trio presents carpaccio, teriyaki, and tartare on one plate, showcasing different cuts within a single service. A standout cold-warm foie gras variation layers terrine, fine parfait, chocolate praline, and a perfectly seared slice alongside dwarf orange and parsnip. Vegetable bowls featuring corn falafel and quinoa arrive lightly dressed, allowing the crunch of broccoli and Romanesco to carry the meal forward. Wine selections from the cellar consistently balance these textures, reinforcing why this gourmet cuisine earns consistent attention.
Wolfgang Tlacbaba oversees the floor, ensuring that pacing matches the deliberate pace of the pass. Guests frequently mention how the staff anticipates needs without interrupting conversation between courses. The kitchen maintains a steady rotation of seasonal produce and regional meats, adjusting portions to suit both business lunches and extended dinners. This disciplined rhythm keeps the dining experience grounded rather than theatrical.
As daylight fades, the illuminated tower becomes a quiet backdrop while the interior settles into a more intimate register. The adjacent bar shifts focus to craft cocktails and curated wine flights that mirror the day’s tasting menu. Staff recommend pairings that highlight citrus notes in seafood preparations or earthy undertones in root vegetables. Regular visitors appreciate how the layout encourages lingering without sacrificing the efficiency expected from an awarded establishment.
Recognition
Ambience
Details
History
We sit in an appropriately stylish setting in the heart of Villach, overlooking the Drava River and the city parish church tower illuminated in the evening background. The service is as attentive, cohesive, and elegant as usual. In the bowl with corn falafel and quinoa, the venison is noticeably too dry; the broccoli, cauliflower, and Romanesco are well and crisply cooked, but overall lack seasoning and taste bland. We much prefer the beef trio (carpaccio, teriyaki, and tartare). The "hot-and-cold" goose liver variation (terrines, fine parfait, praline, and a perfectly pan-seared portion) served with dwarf oranges and parsnips is excellent. The beautifully crisp sea bream should have been cooked more translucently, though it turns out a bit too dry. However, this is made up for by the finely marinated radicchio and the expertly paired wines. Address Europaplatz 2 9500 Villach Austria Contact 04242 22 5 22 info@villach.vocohotels.com https://villach.vocohotels.com/ Opening Hours Tue–Sat 11:30–14:00 and 18:00–21:00 Team Thomas Mayerl Chef Wolfgang Tlacbaba Maître
Location
Facebook
Instagram