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Sorry! We don't have any recommendations for Carinthia and Graz right now.
Through much of Carinthia you'll discover that, other than simple Gasthäuser (wine taverns), most dining spots are not independent establishments but belong to country inns. Carinthia's peasant tradition is reflected in its culinary specialties, such as Kärntner Käsnudeln (giant ravioli stuffed with a ricotta-like local cheese, and a whisper of mint), Sterz (polenta served either sweet or salty), and Hauswürste (smoked or air-cured hams and sausages, available at butcher shops).
Styria, bordering on Slovenia, has a hearty cuisine with Slavic overtones; a typical dish is Steirisches Brathuhn (roast chicken turned on a spit). The intensely nutty Kürbiskernöl (pumpkinseed oil) is used in many soup and pasta dishes, as well as in salad dressings, or to top off vanilla ice cream.
Inventive dishes, excellent staff, and an inviting atmosphere sum up a visit to 151. Chef Markus Vidermann cooks up a small but fascinating menu of Austrian and international flavors, including vegan options and multiple-course tasting menus. Dinner only. The seating layout doesn’t offer much in the way of privacy, but the service and food more than make up for it. The luminescent bar has a good selection of gin, rum, and Austrian and international wines.
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