Deluxe full board from morning to evening.

Dining at the Karnerhof is always an experience to savour. In the mornings and evenings, we serve up a big meal with a wide selection of dishes. In the afternoon, fortify yourself with sweet and savoury snacks accompanied by coffee and tea.

Breakfast at the Karnerhof is the perfect start to the day. The buffet area offers everything your heart desires, from fresh, fragrant breads in all variations to hearty egg dishes and warm dishes, prepared à la minute in the show kitchen. A range of sausages and cheeses. Jams, honey, fresh fruit, juices and a large organic corner with various mueslis. In addition, there is a wide selection of coffee specialities, tea and cocoa. And when the weather is nice, you can have breakfast out on the terrace, accompanied by harp music on Sundays in the summer.

The 5-course dinner also enchants with a panoramic view. Gourmet creations from Nicolas Artl's kitchen will amaze you anew each day. Our chef and his team produce refined dishes from the finest regional products. Frequent buffets offer even more wide-ranging variety. Our trained service staff and sommelier Franz Egger can recommend the right wine to go with your meal. With the fantastic view of Lake Faaker See, dinner truly becomes a daily adventure.

At the Karnerhof we trace our approach back to the roots of enjoyment and good taste. We cook with what nature offers us from the region and in season. Preferably sustainably. From the basic ingredients to enduring culinary delights. One thing has always been clear, even in Paracelsus' time: "Nothing is poison and everything is poison, it's only the dose that makes the difference." That's why our cuisine is colourful, it's fresh, and much of it comes from farmers and producers right in the area. Fresh lettuce hearts are paired with crunchy vegetables and Carinthian steaks with freshly caught fish from the lake. To top it off, a fine apple strudel ice cream from grandma's recipe book. With baked apple rings and cinnamon. Who's up for it?

Especially when you can literally taste the joy and the enthusiasm that our chef Nicolas Artl and his crew put into every dish, with a sensitivity for nuanced and refined flavours. Along with the passion that goes into everything, from the flambéing of the prawns to the finalising of the salad creations by our senior chef Hans Melcher.