Carinthian climate noodles and many more climate protection ideas for the plate
The destination Carinthia has committed itself to sustainable cuisine. Its Ecolabel hosts show how to enjoy climate protection on the plate - from climate pasta to organic herbal schnapps...
Klimanudeln on the Katschberg:
The Katschberg climate noodle is the regional dish of the Klimaberg Katschberg region. It makes the concept behind the region tangible and enjoyable. The dumpling "Kärntner Nudel" has a centuries-old tradition and is produced in three colours:
- Black stands for activated carbon, which is used to compensate for the unavoidable CO2 in the region.
- Green stands for the protection of biodiversity and the love of nature.
- And white stands for cultural symbiosis.
In addition to typical Carinthian specialities, the hotels in the region, such as das Katschberg, offer a special climate meal "Vegan Alpin by Timo Franke": purely plant-based alternatives for more climate protection, accompanied by a glass of Katschberg mountain water or, for example, something from their own Katschbeer brewery. Together with the kitchen crew, the vegan top chef has developed a special vegan food concept that uses purely plant-based ingredients to protect the environment and thus reduce the CO2 footprint.
Vegetarian natural cuisine at the Strandhotel am Weissensee
A particularly big lever in the direction of climate protection is the reduction of meat on the plate. The Strandhotel am Weissensee has taken a courageous step in this direction. In the purely vegetarian Genusshotel at Lake Weissensee, the best of the region is used to prepare exclusively vegetarian-vegan dishes that will also convince meat lovers. Only high-quality organic, above all regional and seasonal ingredients and self-picked herbs from the kitchen garden are used for a multi-faceted and climate-friendly menu.
Village cuisine in the Naturel Hotels Seeleitn and Schönleitn
Local specialities and especially dishes from the Alpe-Adria region are on the menu of the village kitchens in the hotel villages Seeleitn and Schönleitn. In order to keep the climate footprint as low as possible, fresh, regional and seasonal food is prepared daily. Regional and with a low transport backpack, however, means at Faakersee not only from Carinthia but also from the nearby Alpe-Adria region with ham from the Karst in Slovenia, wines from Friuli-Venezia Giulia and culinary excursions to neighbouring countries.
Regional indulgence with tradition at the Hotel Gut Trattlerhof
For the "Genuss-Wirt" at the Trattlerhof, a careful treatment of nature and the use of products from the region are in the foreground. Seasonal food and drinks from the region as well as products from organic farming are the basis for regional delicacies such as the "Kärntna Laxn", a lake trout that can grow up to 120 cm. Farmers from the region supply meat, sausage, cheese, eggs, curd cheese and bread, and the fresh herbs come from the in-house herb garden.
Slow Food at the Almgasthaus Hiasl Zirbenhütte
Slow food is the motto at the Almgasthaus Hiasl Zirbenhütte, because the values of slow food fit in perfectly with Hiasl's philosophy: buy from the (organic) farmer nearby, prepare a good dish from it and, best of all, enjoy it in convivial company. This is why the Zirbenhütte has been the first climate alliance business in Carinthia since 2001 and has been awarded the AMA Gastro Seal and the title of Genuss Wirt Kärnten for its use of regional food. Since the establishment of the farm, there has been a partnership with the organic farm Biohiasl, where meat of the highest organic quality is sourced. Slaughtering and processing take place directly on the farm. Other goods offered are sourced in the region from partner organic farms.
Seasonal organic cuisine and handicraft in the Bioarche
In Carinthia's 1st organic hotel, the Bioarche, only vegetarian and organic food is processed in a climate-friendly way. To preserve the high content of vitamins, minerals, trace elements, enzymes and unsaturated fats, one third comes from raw vegetables. On the menu is what is in season and grows in the region. For example: asparagus and strawberries in spring. Leafy vegetables and cherries in summer. Pumpkin and apples in autumn. Root vegetables and dried fruits in winter. A few exotic exceptions confirm the rule.
The motto is: what you can produce yourself, you make yourself and don't bring it from far away: tea from your own herbs. Apple juice from your own apples. Marmalades from our own berries and fruits and herbal schnapps. Bread comes from Lavanttal farmers in the purest rye and spelt quality or is home-baked. Honey varieties come from the local organic beekeeper, dairy products from the rural dairy farm Sonnenalm in neighbouring Klein St. Paul.
Climate protection also for children in the Heidi Hotel
In Europe's first Alpine children's hotel, the Heidi-Hotel Falkertsee, special consideration is given to the preferences of children. But not only what tastes good and is fresh and healthy is put on the plate, but also the footprint of the cuisine is taken into account.
Natural products from the region should be enjoyed consciously in order to preserve the landscape and culture. Regional suppliers not only shorten delivery routes and times, but also ensure that the local business location and ecological awareness are strengthened.
Regionality therefore means, on the one hand, producing as much as possible ourselves (pastries, speciality breads, pastries, daily specials, Zirbenschnaps, etc.) and, on the other hand, cooperating with regional, high-quality suppliers (fish, meat, eggs, fruit and vegetables, bread, cheese and sausages, dairy products, beer, wines, mineral water, juices, etc.).