|Kärntner „Zottl“ - highland cattle beef||Mid February - Easter|
|Wild garlic & Asparagus||April - May|
|Mushrooms||July - September|
|Pumpkin||September - October|
|Traditional St. Martin’s goose||Mid October - End November|
A blend of the traditional and the contemporary. Our cuisine, our service and our hotel facilities are characterized by charming, individual touches.
Restaurant Postwirt has been a popular meeting place for young and old, locals and visitors alike for more than a century. The kitchen team, jointly led for over 27 years by head chef Jozica Polutnik and the senior hostess, focuses on the region’s culinary variety as well as premium natural products, of organic quality whenever possible. The produce is mainly sourced from farmers and suppliers in the area and across Carinthia, as we attach great importance to sustainability and ecology.
We treat guests to all-time Austrian and Carinthian classics as well as delicious vintage recipes that deserve a comeback.
Depending on the season, we serve roast head of head with potato salad, sweetbreads, lights, liver, or veal cheeks on mashed potatoes.
All premises are smoke-free:
The friendly and cozy ambience of the Postwirt makes you immediately feel at home. This is also true for our team of well-coordinated employees, some of whom have served with us for many years and have practically become part of the family.
For around 20 years now, the kitchen has been the realm of Jozica Polutnik, our passionate chef with an unfailing instinct and excellent taste. Once an insider’s tip, our special culinary weeks are now known far and wide.