Discover Gail Valley | Food

In the region there are many traditional products that are still made by skilled artisans of taste. The best-known local foods include Gailtal bacon, Gailtal cheese and Lesachtal bread, but there are also many small beekeepers who also provide sweet delights and the regional beer manufactory Loncium. Among the finest specialities are the fish from Lake Weissensee, fished out of the lake by the fish master Martin Müller. Perch, char, pike, carp or Reinanken – they are all of exceptional quality, coming as they do from Austria’s cleanest and highest bathing lake, supplied by fresh spring water.

Another regional specialty known even outside Austria is stuffed pasta. Carinthian Kletzennudeln are not noodles – as these dishes are otherwise called – but they are shaped like ravioli and filled with dried pears, made from native plants that have always been grown in Carinthia but also in the neighboring regions of Friuli and Slovenia. Carinthian noodles are also prepared with potatoes, curd cheese, meat and other fillings made from corn or vegetables, cooked in salted water and then served with hot, liquid butter.

Another traditional and very old dish is frigga – cooked by lumberjacks as they went about their work. Polenta, bacon, cheese, eggs, onion and bread are the main ingredients that were roasted in a pan over an open fire.

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