For over 100 years, the Postwirt has been a meeting place for lovers of old Austrian and Carinthian cuisine

Continuous warm kitchen during opening hours from 11:30 AM - 9:00 PM (variable).

                                                                                    Day off:

•  From September to June                                  Closed on Sunday from 3:00 PM and Monday is a day off 
•  July and August                                        No day off                                       
• 1 week before Christmas and from April 2 to April 27, 2024, annual leave

For over 100 years, the Postwirt restaurant has been a meeting place for young and old, for guests from near and far. The kitchen, which has been run by our head chef Jozica Polutnik together with the senior chef for over 27 years, focuses on the culinary diversity of the region, on high-quality and natural products, where possible in organic quality. We source the majority of our produce directly from farms and suppliers in the Upper Carinthian region and Carinthia, because we attach great importance to sustainability and ecology. In addition to the classics of old Austrian and Carinthian cuisine, we also serve forgotten dishes. Depending on the season, we serve dishes such as baked calf's head with potato salad, sweetbreads, beef shoulder, liver and veal cheeks on puree.

Dining room - approx. 120 people,

parlour - approx. 26 people

Lounge - 26 persons

Covered terrace - (in the summer months) - 70 people