The most famous dish! Pasta-like dumplings filled with quark (Topfen), potatoes, mint, and herbs, served with brown butter. Traditionally, Carinthian grandmothers teach the perfect dumpling fold, called “Krendeln.” ¹⁾

A golden-yellow, slightly sweet soup made with veal, saffron, cinnamon, and cream, traditionally served at church festivals. ²⁾

A soft, cinnamon-spiced yeast cake filled with raisins, sugar, and butter, often served at Easter and family gatherings. ³⁾

A spicy, spreadable cheese made by melting and curdling sour milk. It has a strong aroma and is served on dark bread with onions. ⁴⁾

Thin, crispy, deep-fried pastries filled with curd cheese, honey, or jam, enjoyed at church festivals (Kirchtag). ⁵⁾

Fresh lake trout (Seeforelle) from Carinthian lakes, grilled with herbs, butter, and lemon, often served with horseradish and potatoes. ⁶⁾

A simple but nourishing dish made from buckwheat flour fried in butter, served with sour milk or sauerkraut. It reflects Carinthia’s Slovenian influences. ⁷⁾

A high-calorie, rustic dish originally made by lumberjacks: layers of bacon, cheese, and eggs fried together, best eaten with black bread and pickles. ⁸⁾

A warming winter stew of barley, beans, smoked pork, and root vegetables, eaten since medieval times. ⁹⁾

A traditional farmer’s snack with smoked ham (Speck), cheeses, horseradish, pickles, and homemade bread, served on a wooden board (Brettl). ¹⁰⁾

Less known than Kasnudeln, but equally delicious! These are dumplings filled with spiced minced meat, boiled, and topped with melted butter. ¹¹⁾

A flat, puffed bread baked in wood-fired ovens, eaten with butter, cheese, or honey. It was once a shepherd’s meal. ¹²⁾

Sweet dumplings filled with Kletzen (dried pears), nuts, and cinnamon, often served at Christmas. ¹³⁾

A rare specialty: fresh pork sausages mixed with wild blueberries, giving a slightly sweet-savory taste. ¹⁴⁾

Unlike the Viennese version, Carinthia’s Apfelstrudel often has a thicker dough and includes rum-soaked raisins, nuts, and cinnamon. ¹⁵⁾