Hubert Wallner

Here the enjoyment begins with the magnificent location right by Wörthersee – on balmy summer evenings, you can experience many a beautiful sunset over the lake from the marvellous terrace! Inside, a plush, modern and elegant interior in a palette of light, warm colours awaits you. Service is organised in the classical way and the brigade is friendly and professional. The food is billed as Austrian-Mediterranean cuisine and Hubert Wallner and team are inspired by the Alpine region. There are two set menus comprising five to seven courses, plus a few excellent extras before, in between and after. À la carte options are also available. If you prefer something more exclusive, there is the option of booking the Chef's Table. The wine cellar contains over 3 000 wines. You can stay overnight in the adjoining Hermitage Vital Resort.

• The setting is part of the point, a refined dining room and terrace right on the lake, built for sunsets and long, unhurried meals.
• The menu is structured as ‘stations’, a run of small, highly finished plates, rather than a single march of large mains.
• A polished wine programme is treated as a co-star, with pairings designed to track the menu’s shift between lake fish, Adriatic notes, and richer meat courses.

• Ikejime trout and char, a recurring backbone of the menu’s lake-and-sea rhythm.
• Hamachi, paired with yuzu and green, herb-forward accents.
• Langoustine, paired with Madeira.
• Turbot, served alongside poached oysters.
• Milk veal tafelsitz, cooked for 24 hours, finished with truffle jus.

Lakeside tasting menus, Alps to Adriatic

Hubert Wallner sits by the Wörthersee, with a terrace that’s as much of the draw as the cooking on summer evenings. The kitchen leans modern and creative, pulling flavours from the Alpine region and the Adriatic, and offering set menus built as sequences of stations, with the option to order dishes à la carte.

Menu format and pricing

• Degustation menus are offered from 5 to 9 stations, priced €225 to €265.
• Gedeck is listed at €12.
• À la carte ordering is available, and the restaurant notes a separate classics selection alongside the menus.

Dish cues from a current menu extract

Expect a progression that moves between local lake fish and richer centrepieces, with items such as ikejime trout and char, hamachi with yuzu, langoustine with Madeira, turbot with poached oysters, and a long-cooked milk veal tafelsitz.