Award-winning cuisine in the Seefels restaurants
Wining & dining
In the gourmet restaurant La Terrasse, in the Pink Birkin Salon, and in the lakeside restaurant Porto Bello & Lounge, art and design merge into a sensual delight for the eyes and taste buds. Master chef Richard Hessl and his team impress with decades of consistently high quality - from regional to international and from homemade pasta to Asian-inspired delights.
Schloss breakfast
Take a seat on the heated lake terrace or in the winter garden and choose from more than 100 delicacies on the à la carte menu.
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La Terrasse
Linger by the Wörthersee and indulge in cuisine that has been awarded by Gault Millau and Falstaff.
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Pink Birkin Salon
The fine dining in this setting is as exclusive as the Birkin bag by Hermès, painted by Attila Adorján.
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easy eating
easy eating meets fine dining - the effective symbiosis between luxury and lightness. Eat and drink deliciously while achieving and maintaining your comfortable weight.
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Schlossbar
One of Austria's most beautiful bars exudes opulence with gold and ruby red as well as whisk(e)y & other exquisite drinks.
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Porto Bello & Lounge
Carinthia interpreted in a modern way - from the design to the Alpe-Adria cuisine with a focus on fish and pasta à la Seefels.
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Parties & celebrations
Fine dining and successful celebrations go perfectly together at Schloss Seefels.
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Events
Events – from the ART talks to the New Year's Eve Gala – are just as much a part of the Seefels as the Seefels is a part of the Wörthersee.
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With style &
taste
Light contributes just as much to the culinary experience as colors, materials, sound, and scents. With the decor of the 2 Seefels restaurants, the interior designers paid special attention to the harmony of colors and shapes. Johannes Doujak, maître d’hôtel, and Richard Hessl, head chef, will be your guides on your culinary journey.
- Richard Hessl & Johannes Doujak
- with their service and kitchen team
v. l. n. r.: Gregor Palmetshofer, Sous-chef | Jan Schwenzfeuer, Sous-chef | Richard Hessl, Dipl. Küchenmeister & Küchenchef | Antonello Pizzo, Restaurantleiter | Johannes Doujak, Maître d'hôtel | Christian Magner, Sommelier | Claudia Mak, Chef de rang & Sommelière
The Wörthersee: home of Richard Hessl &
fresh fish
Richard Hessl lives on the Wörthersee, works on the Wörthersee, and gets many products for the delicacies he offers on the menu from the area. Fish are caught fresh every day from the lake. It is a special moment when the Wörthersee fishermen step out of their boat with a full net and head past Porto Bello straight to the kitchen with their catch.
Richard Hessl knows what he wants: the best quality, fresh and locally sourced. His long-standing partners meet this requirement with their tasty products.
Everything good
comes from nearby
WAGYU BEEF
Darmann family vlg. Grosshinterberger, St. Margarethen im Lavanttal
VENISON
From hunting in Techelsberg
MEAT & SAUSAGE PRODUCTS
- Ilgenfritz, Villach
- Rudolf FRIERSS & sons, Villach
LAMB & VEAL
Bio Schoberhof, Tschuitz family, Techelsberg am Wörthersee
ORGANIC GEESE& EGGS
- Biohof Schitzer, Gnesau
- Bergbauernhof Lindl, St. Andrä, Lavanttal
- Kaderhof Eier, Pischeldorf
FISH
- Wörthersee-Fischer Emil Schorn, Pörtschach
- Fischzucht Johann Poganitsch, Grafenstein
BREAD & PASTRIES
- Bäckerei Wienerroither, Pörtschach
- Bäckerei Saliterer, Feldkirchen
CHEESE & YOGURT
- Biohof Leber, Skofitsch family, Mittertrixen
- Ziegenkäserei Fuchs-Zerbst, Bach im Gailtal
- Kaslab’n Nockberge, Radenthein
FRUIT, VEGETABLES, HERBS, & FLOWERS
- Kärnten Taufrisch, Brückl
- Biohof Ottinger, Bad Kleinkirchheim
- Erdäpfelhof Mischkulnig, St. Egyden
- Kräuter-Manufaktur Lakonig, Treffen bei Villach
