Moritz.

Set within an old inn surrounded by its own orchards, Moritz provides a modern, light-filled connection to the Carinthian countryside. The dining room functions as an elegant winter garden where glass walls retract in the summer to merge the interior with the landscape. Chef Roman Pichler leads a kitchen deeply rooted in the Slow Food movement, sourcing nearly all ingredients from the Alpe-Adria region or the restaurant’s own vegetable patches. The menu is structured around seasonal surprise courses, characterized by disciplined technique and exceptional saucemaking. While the cooking is technically precise, the atmosphere remains personal and unpretentious, managed by host Anja-Margaretha Moritz. It is a destination defined by its sustainable philosophy and its quiet, rural sophistication.