Let's give thanks on 07.09.2025 at 11.30 a.m.
The Porto Bello season finale
Nature provides everything for it to grow so that we can harvest it. And for this we say thank you at the harvest festival where we celebrate together with mass in the field. The best cooks from the Alpe-Adria region prepare special treats with wild herbs, homemade pasta with truffles, escargot from Krumpendorf, and berry desserts, and the band plays rhythm and blues.
Start at 11:30 AM with the field mass on the Schlossbar terrace, and from 12 noon onwards: DINE & WINE around on the Porto Bello terraces.
Enjoyment unlimited
EAT & DRINK € 165 per person
EAT, DRINK, SLEEP, & BREAKFAST
From € 390 per person in the small superior
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TIP FOR ENJOYMENT UNLIMITED
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Pure Joy
A Sunday straight out of a fairytale. With top-notch entertainment and delicious cuisine from renowned chefs of the Alps-Adriatic region. The next Harvest Festival will take place on 07.09.2025. Save the date!
Friends & Partners
Let's Thank - The Line-up
Udo Hermann | Gourmet Restaurant Oniriq – Innsbruck
Haller Alpine Prawn | Fig | Chili | Tomato
Marcell Kunej | Das Löwenzahn – Weissensee
Lamb Liver | Beetroot | Salted Plum
Mario Ladinig | Hotel Dermuth – Klagenfurt
Venison | Potato | Lovage
Thomas Eichwald | Seehotel Hubertushof – Velden
Boeuf Bourguignon | Miso | Guanciale | Nut Butter
Jürgen Moldaschl | Hotel Seefischer – Millstättersee
Salmon Trout “Gin & Tonic” – Cucumber, Salted Lemon Compote, Bergamot
Angelo Rindler - AC glutenfree bakery
Harald Lakonig | Herb Manufactory – Treffen near Villach
Informative and flavorful creations with and from herbs
Christoph Salanda | Feinschneckerei – Krumpendorf
Gratinated Vineyard Snail | Garlic or Herb Butter
Snail in a Pretzel Bun
Walter Kuss - Norische Nudelwerkstatt
Carinthian pasta selection
Trüffel Tommy | Slovenia
Truffle polenta
Raphael, Luis, Mario, Emanuele | Schloss Seefels – Apprentices
Homemade waffle | Wagyu tartare | Smoked egg yolk | Cream of grilled Moosburg tomatoes
Homemade waffle | Lake char tartare | House caviar | Chives | Avocado cream
Michi & Sophie
Artichoke leaf soup | Hint of curry | Artichoke crostini
Porcini mushroom essence
Jürgen, Heribert & Christoph | Schloss Seefels – Sous Chefs
Pink roasted veal cutlet | Tauern rye risotto | Root vegetables
Emilien, Franck & Lilly | Schloss Seefels – Patisserie
Delicacies from the Seefels Patisserie
