Wining & dining at Schloss Seefels

At Schloss Seefels we love to make beautiful and good things to nice traditions; also our farewell party, which we celebrate with our guests and friends on the occasion of our end of the season. Many Seefels fans say again: Bye-bye Seefels. On Tuesday, January 5th 2027 we invite you to 'Dine & Wine'; with award-winning guest chefs from all over Austria and wines from our Wine Design room, which has 700 bottles of exquisite gems in red, rosé and white; still, sparkling and fizzy.

Book the Farewell Party arrangement online

Art is porn with colors - artwork by Billi Thanner

Enjoyment unlimited

EAT & DRINK € 185 per person

EAT, DRINK, SLEEP, & BREAKFAST
From € 420 per person in the small superior
> BOOK ROOM ONLINE

TIP FOR ENJOYMENT UNLIMITED
Make your reservation now because spots are limited
> TABLE RESERVATION

Friends & partners

Farewell party 2026

Thomas Hohenwarter – Gewinner Rolling Pin Convention “Junger Wilder 2024”
Salmon trout | Kohlrabi | Kombu seaweed

Martin Steinkellner | 3 Hauben Koch & Küchenchef Steirerschlössl, Zeltweg
Cod fillet | Vanilla chicory | Fennel cream

Ante Udovičić | 3 Haubenkoch & NR 1 in Kroatien - Küchenchef Hotel Lemongarden, Sutivan/Brac
Scallop | Blood sausage | Red pepper | Watercress

Master Chef Eva Maria & Grand Master Chef Peter Springer - Sea Chefs Cruise Line & Culinary Worlds
Root Vegetable | Celery Foam

Manfred Stockner – 3 Hauben Koch und Lehrer an der Gafa in Wien
Veal Head Liver Loaf | Black Bread Gnocchi | Onion Mustard

Michael Oberrauter | Haubenkoch aus Leidenschaft & WIFI Küchenleiter
Duck | Red cabbage | Dumpling

Hannes & Herbert Bergler | Transgourmet Cook
Tuna | Mango | Sesam

Babak Sadian | Arja Trüffel - Klagenfurt
Truffle Pasta

Richard Hessl & Team | Schloss Seefels - La Terrasse
Delicacies of Lavanttal Wagyu beef, pink roasted & braised | Baked beans | Corn

Franck Vattier & Maurice Pirker | Schloss Seefels - Patisserie
Magnificent dessert buffet

Special Guests in 2026

Heinrich Zehetner, VERONELLI OLIVE OILS & ORO BAILÉN, Andalusia/Spain

Heinrich Zehetner, an "oleomaniac" and officially certified olive oil taster and tester in Italy, has been captivated by olive oil ever since he discovered oils produced according to the Veronelli method. Under its extremely strict quality standards, single-variety olive oils from pitted olives are created with exceptional quality and pronounced flavor.

Oro Bailén is considered one of the best olive oil producers in Spain and one of the finest in the world. Oro Bailén produces five single-variety olive oils and presents the top oils of the new 2025 harvest, enhancing several dishes prepared by the attending chefs.

Farewell Party 2027

10 top chefs from all over Austria and 150 guests celebrated the spectacular season finale at Hotel Schloss Seefels. An unforgettable evening! 🎉 Next date: 05.01.2027 – save the date now!