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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.
Lose yourself on the winding streets of the old town and find your way to 7.Himmel for an intimate Mediterranean-inspired meal. The focus is on local, sustainable ingredients which are lovingly paired with a choice selection from their extensive wine list. Fresh trout and char from Lake Wörthersee are served Thursdays to Saturdays.
Chef Stephan Vadnjal offers up fresh local fish and seafood with a Mediterranean flair and a hand-picked wine selection to match. The interior is clean and smart; the service welcoming. Entrance is around the corner from the square.
