Sommer Magazin 2012 uk

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SIMPLY DELICIOUS! Carinthia’s Alps-Adriatic cuisine mixes fresh regional ingredients with the light touch of the south, for an appealing and inspiring experience. Text by Christina Kastner Carinthia Magazine 30 Influenced by the cuisine of three countries – Austria, Italy and Slovenia – in Carinthia it is mainly fresh and regional products that are used to create the region’s own special dishes. In the warm season in particular, our lakes, fields and forests have a lot to offer: Whether you enjoy freshly caught fish, curd cheese of milk from the local cows, high quality honey from the Carnica bees or freshly harvested fruit and vegetables grown in the orchards and gardens of our farmers, Carinthian delicacies are as varied and versatile as the region itself. In Carinthia we have always attached special significance to sitting down together to eat and celebrate. In this way food lovers not only hear stories about the way the dishes were produced and prepared, but they get to know the region and its people at the same time too. What’s more: You will find the Carinthian Alps-Adriatic cuisine in some very special settings. Explore them for yourself and discover beautiful terraces next to the lakes or in the mountains, quaint inns, Carinthia’s numerous summer stages such as those of the Carinthian Summer, or one of our gourmet festivals such as the Fish Festival. Carinthia Magazine 31
The Carinthian landscape is a mix of mountains and rivers, valleys and lakes. The water is clean and there is an enormous wealth of fish. So it is no surprise that fishing and fish breeding go back a long way here. Carinthians know what is in their waters and they nourish it with care. And of course with such ideal conditions, fish cookery flourishes here too. Whether it’s whitefish or char, trout or pikeperch, the Danube salmon or carp: Regional fishermen and fish breeders supply the restaurants with excellent quality, freshly caught fish. The local lake trout, now better known as Kärntner Lax’n, is regarded as the most important ambassador for this Carinthian success story in everything to do with fish cuisine. Andreas Hofer’s “Kärnten Fisch” in Feld am See is one of only three businesses to breed the Lax’n – which can be recognised by its silvery body with black spots. Feld am See has become a sort of Mecca for lovers of Carinthian fish. Mid-August here is the time for the “Fish Festival”, of which Andreas Hofer was one of the initiators, which is visited every year by more than 8,000 people who come to be spoiled with tasty fish delicacies. A bit further west, on Carinthia’s highest swimming lake, Lake Weissensee, Martin Müller goes about his fishing trade. His fish business “Weissen-See-Fisch” is built around sustainable water management and keeping an eye on the ecology of the lake. There is great demand for the freshly caught wild fish Martin Müller pulls out of his net still alive early in the morning and immediately places on crushed ice. The fish he breeds are also of the finest quality. In his fish house right on the shore of the lake you will find fresh fish and delicacies such as hot-smoked whitefish, cold smoked lake trout or marinated char with dill and pepper, and you can also buy the right wine or a fine oil to cook it. Müller’s speciality: fillets of carp, roach, lake trout or whitefish in a sour apple vinegar marinade with onion rings. Carinthia Magazine 32 Just a stone’s throw away is a restaurant that Martin Müller supplies, and which has now become well known far beyond the Carinthian borders as a top address for fine fish cuisine: “Die Forelle” in Techendorf. The view of Lake Weissensee from the restaurant terrace of the family hotel is enchanting, and the young chef Hannes Müller has earned himself two “chef’s hats” from the Gault Millau guide for his creative cuisine based on natural flavours and regional products. Two of his classics: marinated trout with a honey and mustard crêpe and roast potatoes with char caviar and lake fish. The unique char caviar is one of the most famous products from Carinthian fish. Under the brand name “Sicher Kärnten Kaviar” the brothers Michael and Wolfgang Sicher from Tainach have become an established name in top class international cuisine. The caviar is harvested in the autumn. The brothers’ own fish ponds on the Tainach stream, their own farm and regional farm businesses also supply the basic products for the “Fischrestaurant Sicher”, where chef Michael Sicher conjures up menus of three “chef’s hat” standard based on trout, char and river crabs. His restaurant is something of an Eldorado for all lovers of fish cuisine. If you prefer to eat your fish right by the water’s edge, you’ll be in good hands at Gerhard Satran’s “Stiftsschmiede” in Ossiach. Here everything revolves around Carinthian freshwater fish, which you eat on a beautiful lake terrace in the immediate vicinity of Ossiach Abbey, which is home to the major Carinthian music and culture festival of the “Carinthian Summer”. “Der Tschebull” in Egg at Lake Faaker See is owned by the Tschemernjak family and has long since become an institution, which sees itself as a “culinary handicraft”. As well as a broad range of the best products from the Alps-Adriatic region, here they also serve Kärntner Lax’n: fried whole in olive oil with a sprig of rosemary. There is no doubt that you can rely on the fine characteristic flavour of Carinthian fish. Martin Müller sets the quantities he catches every year – as here with the whitefish – according to the stocks of fish in Lake Weissensee. And not according to the demand. Which is just how it should be! FISHY TALES. The finest fish cavort in the spotlessly clean Carinthian lakes and rivers. The people here know how to breed, catch and process them better than anywhere else. Text by Julia Kospach | Photo by Ferdinand Neumüller PRODUCERS: weissen-see-fisch Fischereibetrieb Martin Müller Neusach 106, 9762 Weissensee Tel.: +43(0)676/5013674 www.weissenseefisch.at Fish house June–Oct, Dec–Mar or by appointment by phone Kärnten Fisch – Andreas Hofer Millstätterstraße 77, 9544 Feld am See Tel.: +43(0)4246/2345 www.kaerntenfisch.at FISH RESTAURANTS: Gourmet Hotel “Die Forelle” Techendorf 80, 9762 Weißensee Tel.: +43(0)4713/2356 www.forellemueller.at Hotel open all year round, restaurant 01.05 – 15.10. and 15.12 – 15.03., Tues–Sat from 18.00 Fischrestaurant Sicher Mühlenweg 2, 9121 Tainach Tel.: +43(0)4239/2638 www.sicherrestaurant.at Tues–Sat 11.30 – 14.00, 18.00 – 21.30 Der Tschebull Egger-Seeuferstraße 26 9580 Egg am See Tel.: +43(0)4254/2191 www.tschebull.com Stiftsschmiede 9570 Ossiach 4 Tel.: +43(0)4243/45554 www.stiftsschmiede.at Family tip: Fish Festival in Feld am See Kirchenplatz, 9544 Feld am See Tel.: +43(0)4246/2273 www.fischfest.at Everything to do with fish: from fish soup and fish pasta, Carinthian river crabs and Kärntner Lax’n in a salt crust, to barbecued fish kebabs. Culture tip: Kärntner Fischerei-Museum Fischerweg 1, 9871 Seeboden Tel.: +43(0)4762/81255-12 April-October 10.00 – 18.00 The museum displays historical equipment to do with fishing and fish processing and has an aquarium with the fish species of Lake Millstätter See. Carinthia Magazine 33
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Page 13 and 14: The Drau Cycle Trail in the romanti
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Page 19 and 20: Busy Carnica bee hard at work. Rose
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Page 27: URLAUBSINFORMATION KÄRNTEN (CARINT

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