Golf World (UK) - - PLAY -

The Ger­man word gemut­lichkeit is largely un­trans­lat­able, but in this part of Aus­tria it de­scribes an at­mos­phere of calm­ness, re­lax­ation and be­long­ing. And after even a short time in Carinthia, you re­alise how cen­tral food and drink is to this chill-out cul­ture. “Around here peo­ple don’t go home after golf,” says Chris­tian Kresse, CEO of the Carinthian Tourist Board. “They stay and eat.” And it’s not ba­con butties and sand­wiches. Most golf clubs seem to set as much store by their restau­rant as their golf course, of­fer­ing ex­pan­sive eat­ing ar­eas and spe­cial­ist menus full of fresh, lo­cal pro­duce. In­deed just across the Ital­ian bor­der, Tarvi­sio GC em­ploys a two-star Miche­lin chef. For this rea­son alone, there is of­ten no need to ven­ture away from the club­house; ex­pect to find lo­cal favourites such as Wiener Schnitzel, Kas­nudel (cheese noo­dles) and apfel­strudel, though the Ital­ian in­flu­ence en­sures plenty of pizza and pasta. Carinthia is also try­ing to lead the world in so-called ‘slow food’ – made solely from un­pro­cessed, fresh lo­cal pro­duce. For a won­der­ful taste of what can be achieved, head to the hid­den, perched eaterie at Stern­berg, a cou­ple of miles south of Velden Kosten­burg GC. Here you can en­joy nat­u­ral, fine cui­sine while watch­ing the sun set­ting on the 7,000ft Mit­tagsko­gel slopes.

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