Holiday for connoisseurs in the Gail Valley
We set off to discover Carinthia specialties during a pleasure holiday in the Gailtal and Lesachtal. Carinthia has done it to us. According to our Enjoy your holiday in the monastery of St. Paul and Monastery holiday in the monastery Wernberg This time we are on the road to taste the specialties of the mountain valleys on the borders with Slovenia and Italy.
In the Slow Food Travel Region of Carinthia, you can look behind the scenes with producers and chefs during the summer. Gourmet hotels, producers, restaurateurs and delicatessens have teamed up to offer gourmet dining experiences. These present specialties from Carinthia. Just the thing to do a foray through the culinary arts of Carinthia.
The offers vary depending on the season. May and June are the best months to get acquainted with the wild herbs of the two valleys. Later in the year, the meadows are mown. Then the grain matures, which supplies grain for the Lesachtaler bread. This is today an intangible world heritage of UNESCO. There are opportunities throughout the summer to discover Carinthia's specialties. The best part. You can also try them. And, if you want, there are cooking classes and workshops where you can do the delicacies yourself. We tried some of them.
We do not need to go far for our first taste experience. The owner of the gourmet hotel Biedermeier Schlössl Lerchenhof, in which we spend three nights, is also a farmer. Hans Steinwender breeds pigs. In a gentle way. During the week, the animals are out in the meadows behind the castle hotel. Only on the weekend he brings her to the stable. Then there are too many visitors on the way. His pigs should have rest.
He shows us how to prepare the bacon. In a trough there are thick pieces of bacon in a brew. "With a lot of garlic," he laughs. It smells intense. But garlic is not the only seasoning in which Hans Steinwender sorts his types of bacon. He also makes bacon. Or hay bacon. The Castello Vino, which is served with wine from the Lavant Valley, is particularly delicious. After smoking, the pieces of bacon mature in the air for up to twelve months.
One secret of the Gailtaler bacon is that the pigs' feed is refined with grass and hay. "A secret from my grandmother," explains Hans Steinwender. The Steinwender family shows us how good it tastes at dinner. Then they serve us a bacon platter, on which we can taste the four types of bacon.
You can try the varieties of Gailtaler bacon in the restaurant of the
Biedermeierschlössl Lerchenhof in the Gailtal
Phone + 43 4282 / 2100
A Overnight stay at Schloss Lerchenhof * you can book here
Herbs in the Lesachtal
The next stop on our pleasure tour through the Slow Food Travel Region of Carinthia is Klebas in Lesachtal. This valley is considered the most natural valley in Europe. No wonder that Sandra Egartner deals with wild herbs that she finds in abundance on the mountain meadows of the valley. "The time of the herbs is in May and June," she explains to us during our herb tour on the meadows The small mountain hotel surrounded by her husband.
On this summer day she greets us with a refreshing drink and the words: "Now guess what I made this juice out of?" The glass smells intensely of flowers. The aroma seems familiar to me, but I cannot classify it. Finally she takes pity on me and explains: "This is juice from lilac blossom syrup". A juice that I definitely have to make myself next spring, I think to myself.
Then she takes her basket and off she goes to collect herbs. Sandra Egartner stops at plants that I never notice. "This is the Gundel vine. The wild thyme grows there. I also need nettle. Chive blossoms decorate our soup. ”Before each of these plants, she tells what they can be used for. For some, it warns. “There are similar plants that are poisonous. When collecting, you should make sure that it is the right plant. ”One thing I quickly realize on our tour. I still have a lot to learn before I can go looking for wild herbs myself.
Wild herb soup
Finally, we have collected enough herbs to cook in the kitchen of the hotel, a wild herb soup. This is fast and easy. Sandra washes the herbs, cuts an onion and purees the whole thing in the blender. Then add some water, season with vegetable salt and let it boil. Finally, add a sip of cream before decorating the wildflower leaves soup. Done is the wild herb soup! And delicious.
If you want to join a wild herb tour with a wild herb soup at the end, you can do that here:
The small mountain hotel in the Lesachtal
A Overnight stay in Das kleine Berghotel * you can book here
Mühlenweg in the Lesachtal
We meet Brigitte Lugger at the farm shop in Maria Luggau. Even today, the mountain farmers grind their grain in their own mills in this mountaineering village in Lesachtal. Brigitte Lugger founded the Lesachtaler Mühlenverein together with her husband and four other mountain farmers. The reason for founding the association was that they could only jointly secure the water rights for their mills.
There, where the Trattenbach flows down the mountainside into the valley, the five mills of the mountain farmers line up one behind the other. They carry the names of their owners. The Hanselermühle, The Vorbetermühle, The Großnmühle. The Richter-Freibergermühle. The mat grinder. In the Hanselermühle, Brigitte Lugger shows us a collection of peasant tools, some of which have been used in the milling of the grain. Others were used for wool, hemp and flax processing.
Brigitte Lugger used to be a teacher in Maria Luggau. As such, she was interested in the history of her homeland. Once there were 24 mills on the mountain slopes around the village. Most of them have since disappeared or been converted into huts. In those live today vacationers. All the more impressive are the mills along the mill path. They are doing their original daily work until today.
We did not spend the night in Lesachtal. We would definitely do that next time. The valley is worth exploring.
Herb garden in Gailtal
Styled and highly professional, the herbal experience in the the daberer. the biohotel, Senior boss Inge Daberer welcomes us in her designer show kitchen. There she has already prepared a herbal lemonade. "It still has to cool down," she says, and puts it in the fridge. Then she explains what she has planned.
Senior boss Inge Daberer devotes herself to her passion in her herb garden: herbalism. The cook has been interested in the herbs of her home country for many years. She builds a part of it in the hotel garden. Or she collects them in the meadows and in the surrounding woods. She even wrote a herbal cookbook.
We are traveling with hotel guests and collect under the instruction of Inge Daberer herbs for our wild herbs salad. Rocket and garden herbs of all kinds wander into our salad bowls. Wild herbs come on the way through the mountain meadows. And finally, she picks stinging nettles for the dishes she has planned for the lunch menu.
Inge Daberer prepared a herbal lemonade even before our arrival. This awaits us freshly chilled after our tour of the hotel garden. Without sugar, it tastes delicious after our walk in the herb garden. Inge Daberer shows us in her show kitchen how she prepares herbal salad, kohlrabi carpaccio with mint pesto, potato risotto with mushrooms on green cream of herbs and a fruit cold dish with thyme, basil, lavender and raspberry leaves. This tastes particularly good on the hotel terrace.
Here you can join in this herbal experience:
the daberer in the Gail Valley
9635 Dellach in the Gail Valley
St. Daniel 17
Not far away in Kötschach, Herwig Ertl offers workshops for gourmets in his Edelgreißlerei. You do not know what a greed is? We did not know that before. Underneath you have to introduce yourself to a very special shop that celebrates and introduces the delicacies from the Gailtal, the Lesachtal and the Slow Food Alpe Adria region.
For Herwig Ertl's workshop you need some courage. Because who combines mountain cheese with anchovies and a drop of thick fruit vinegar? Or grain bread with goat cheese and marinated mountain garlic? Also delicious was the alpine cheese with sun-kissed tomatoes and vinegar from Styria, which matures 25 years in the barrel and tastes like honey. In her workshop, Herwig Ertl gives you the opportunity to combine all these delicacies according to your mood. It's like an adventure through the culinary delights of the Slow Food Alpe Adria region. It is palatial flattering, as it can not be more intense.
There are drinks that you do not get everywhere. How about a juice of wild quince from the fruit farm Retter, which is served in the wine glass? Or a glass of Sauvignon Blanc from the winegrower in Mandorf in the Gail Valley, which opens the palate for the pleasures of the region?
A visit to Herwig Ertl's Edelgreißlerei is like a stay in the land of milk and honey. It's just a shame that it has to end once. If you want to experience it yourself, you can do it here. "This is even possible for one person," confirms Herwig Ertl. "You should only register."
Edelgreißlerei Herwig Ertl in the Gail Valley
Last but not least, we visit Ingeborg Daberer in Sankt Daniel. She has been with her sister Gudrun in her Gasthof Grunwald specializing in Carinthian noodles. They play the lead role on the menu in their family tavern.
Upon arrival, the ingredients are already prepared. The dough should rest for half an hour before it can be processed. We fill the noodles with a potato and herb filling. Ingeborg Daberer rolls out the dough on a wooden board. Then she cuts out round shapes. These are about the size of a palm. The dough is stretchy enough to handle it. Shape by shape she fills potato fullness with a big spoon. Then she beats the dough around it and sticks the edges tightly together.
Now begins the complicated part of the production of Carinthian noodles. The curling. This is the name given to the shapes of the pretty edges that are typical of this Carinthian specialty. It is said that only girls who are good at crinkling can find a man. If it's true, we can not prove it. But one thing is for sure: you have to be able to do it. Ingeborg Daberer shows us. After some practice, my Carinthian noodles do not look as pretty as those of the expert. But at least you can see the curled edge.
For lunch, we try Carinthian pasta with spicy stuffing. From meat to cheese and herbs everything is in it. They just taste delicious. Even so, I prefer the sweet Carinthian noodles. Filled with nuts are my favorites. I know one thing for sure. Carinthian noodles will also be available at home in the future.
If you want to learn curling in the enjoyment of holidays in Gailtal, you can do that here:
Gasthof Grünwald in the Gail Valley
St. Daniel 17
Phone + 43 (0) 4718 677 +
Petar's video about our enjoyment Holiday in Gailtal in the Slow Food Travel Carinthia region shows you the gourmet region at a glance:
This ends our enjoyment of holidays in the Gail Valley with our ramble through the Carinthian specialties in the Slow Food Travel Region in the Gail Valley and Lesachtal. A tour through a culinary paradise, which was a lot of fun. We have learned a lot and will certainly try one or two delicacies at home.
Slow Travel Carinthia:
- Holidays at the Weissensee in beautiful Carinthia - a real insider tip in Austria
- You can rent a Top Restaurant Weissensee Carinthia - Which kitchen do you prefer?
- The legendary gold of the Tauern at Holiday in the mountain village Discover Heiligenblut
- Hohe Tauern by car - the Grossglockner High Alpine Road on holiday kennen lernen
- Such is a monastery Holidays in the Benedictine monastery of St. Paul in Lavanttal
- Vacationing in the monastery Wernberg - from Brennesselschloss to guest monastery
- Discover Pleasure Travel Tips for Yours Holidays in the beautiful Austria
- More tips for yours Holidays in the beautiful Carinthia
We thank you very much Slow Food Travel Carinthia for the friendly invitation. And we would like to thank the producers in the Gailtal and Lesachtal for the interesting insights into the culinary art of Carinthia.
Source for Discovering Carinthia Specialties during holidays in the Gailtal & Lesachtal: own research on site.
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline
Videos: © Copyright Petar and Monika Fuchs, TravelWorldOnline
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
Their topics are
Monika Fuchs has been working in tourism since 1990. For 17 she was a tour guide on four continents and accompanied high-class trips. She has been a writer and photographer for TravelWorldOnline since 2001 and is a freelance journalist for DIE ZEIT online and travel magazines such as 360 ° Medien, TRIVAGO, etc. In addition, she writes travel guides about destinations and pleasure destinations all over the world. Petar Fuchs produced the videos on this blog as well YouTube.
The videos of Petar Fuchs are among the Top 40 the German-language travel video profiles on YouTube
TravelWorldOnline Traveler is among the Top 20 of the most successful German travel blogs according to SEO criteria.
TravelWorldOnline Traveler is among the Top 10 of German Food & Wellness Travel Blogs by popularity among its regular readers.
Find more Information about Monika and Petar Fuchs.