Hotels we love: “Die Forelle” a hideaway at Weissensee in Carinthia (Austria)

Contributed by influencer: Jens Hoffmann

Photos: Annamaria Veszeli

When people talk about a hideaway in the hotel industry, they usually mean a romantic hotel in an idyllic location.

We found such a hideaway on the lake, namely the Weissensee in Carinthia.

It also has a gourmet restaurant which was recently awarded a Michelin star.

I’m looking forward to seeing Chef de Cuisine Hannes Müller and enjoying his menu.

Berg.See.Küche which means Mountain.Lake.Kitchen.

Wow.

Many Austrian chefs have just ensured that Austria is on its way to becoming the No. 1 gourmet destination in Europe.

I’ll say it up front:

It was a fantastic evening, pure culinary delight.

Wow, a huge compliment.

After a glass of sparkling wine from the region in the hotel bar, we head over to the restaurant.

I let the atmosphere of the restaurant sink in for a while: a dimly lit room without any distracting effects takes the hustle and bustle away. We can get started.

The chef’s wife will guide us through the menu – accompanied by excellent, fine wines.

The promise of both: It will be varied and enjoyable.

While pouring, I start to explore the menu (including mountain brook trout, lake trout and Carniolan stone sheep).

At the end, quince cheese, nougat, cocoa confectionery and yogurt tartlet.

Today it’s going to be late!

Hannes Müller is soaring to the top of the culinary scene.

He has been awarded a Michelin star and named “Chef of the Year 2025” by the gourmet guide Gault&Millau.

Wow.

He puts what the gardens and meadows around Lake Weissensee have to offer on his plate – and only if the corresponding herbs produce what he needs for his dishes.

That is a statement, simple and yet ingenious.

This appreciation of his extraordinary commitment to regionality and sustainability is reflected in the menu.

But who is the man that all eyes are on right now and what makes him so special?

But the service is already starting to serve the menu.

We start with sourdough apricot bread and miso butter.

Yummy.

A small, fine treat, undoubtedly a culinary masterpiece.

The intention to eat less bread is a thing of the past.

A small sip of the fine wine and the puntarelle follows.

An amuse bouche? Not really, more of a small, fine course.

Parsley root and apple.

Everything is very tasty, small and almost avant-garde.

You quickly understand that it is going to be a fine dining evening.

The next fireworks display of flavors opens.

The mountain brook trout in smoked fish stock

Almost a small soup.

The first sip hits me like a gong.

Intense and velvety.

The second time you try it, new facets keep opening up.

Moving.

The plate looks like a small vegetable garden, simply stunning.

Hannes’s cuisine contains a lot of meat and fish, which he doesn’t have flown in, but comes from the region.

Brutal, local.

After the carp comes the stone sheep.

Meat from the region.

With the variety of dishes, including lake trout with fennel, I lost track of what I was allowed to enjoy, but the focus was always on enjoyment.

Now we enjoyed game.

The play of components is also pleasing here, with exceptional regional wines exciting and definitely always a perfect pairing.

For dessert, nougat, cocoa confectionery and yogurt tartlets.

Coffee and a wonderful chocolate memory remain in my memory.

All of this makes me melt.

At the end, various petit fours are brought to us.

A nice ending.

Thank you.

Conclusion:

The flavor combinations surprised us again and again, the presentation of the dishes was impressive.

The dishes were light, local and clear.

Wow.

There were never too many components on the plate.

All dishes were precise and flavorful.

Mission accomplished!

It’s not for nothing that a bright Michelin star shines above the restaurant.

Congratulations to the Chef of the Year 2025.

Information and booking:

https://www.dieforelle.at