The crowning finale today is the Parkhotel Pörtschach themed “ Tennis & Culinary in Carinthia” . The traditional hotel, located directly on the lake, impresses with its inimitable combination of classic 60s retro design and modern chic. The kitchen also features a wonderful mix of classic and typical Carinthian dishes and creations. We are particularly pleased that the chef not only answered our questions about slow food and Alpine Adria cuisine, but also gave us one of the most classic Carinthian recipes and how to cook them: the Carinthian Reindling. Have fun on your last (for now) culinary excursion to Carinthia. And enjoy the Carinthian Reindling!

Open the kitchen door in the tennis hotel Parkhotel Pörtschach am Wörthersee

From the chef at the  Parkhotel Pörtschach we not only got answers to our “culinary” questions about slow food and Alpine Adriatic cuisine, but also a wonderful recipe for cooking, or better yet, baking.

 Carinthian Slow Food – that stands for great regional and high-quality products that you work with in the hotel. Where do you get your products (meat, fish, cheese, etc.) from and do you have a particular favorite product?

We source our food almost exclusively from regional producers, the freshwater fish from the Markus Payr fish farm, the seawater fish from Istra-Gourmet, a wide variety of goat cheese from the organic farm cheese dairy family Skofitsch and specialties made from sheep's milk from the farm cheese dairy family Nuart vulgo Hafner, to name just a few examples to call. We also attach great importance to personal contact.

 Carinthia is known for its so-called Alpine-Adria cuisine: how would you define this cuisine? What makes this cuisine particularly delicious?

The Alpe Adria cuisine is not wrongly described as fresh, seasonal, down-to-earth and varied. These characteristics, coupled with the personal preferences and creative experiments of each chef, make regional cuisine so special.

 What is your personal favorite Carinthian dish that you serve in the hotel?

My favorite dish is fried lake trout (from Payr of course) with buckwheat risotto and Strankerln (green beans)

 What should a TennisTraveller definitely eat when visiting Carinthia?

Because I am a Carinthian, the guest should try a traditional Frigga in the alpine hut. ( TennisTraveller note: Frigga is an original Carinthian egg dish that hard-working woodworkers originally enjoyed and often ate. Onion, bacon and lots of eggs are fried in a cast iron pan to form a delicious omelet and sprinkled with cheese)

The recipe from the Parkhotel Pörtschach: Kärntner Reindling

The Carinthian Reindling is typical of Carinthian cuisine like... Wimbledon for tennis. It's all the nicer to get such a very traditional dish as a recipe from the Parkhotel Pörtschach's hotel kitchen.

preparation

• Make a yeast dough from the ingredients: Mix the yeast with a little lukewarm water and a spoonful of sugar and let it rise. Salt the flour, work it with the yeast and the other ingredients to form a medium-firm dough, which is beaten until it starts to bubble
• Let rise twice (let rise, beat together and let rise again).
• Roll out the dough and fill it with the ingredients you like and roll it up.
• Pour the dough into a Reindling or Gugelhupf mold and let it rise.
• Bake at 160 degrees for 40 minutes (at 170 degrees top and bottom heat: 45 minutes).

The Kärntner Reindling is a traditional Carinthian baked good that cannot be missed both in everyday life and on festive occasions.
The Reindling is actually considered a sweet dish, but at Easter it is also served as a side dish with Easter ham and egg dishes.

Good succeed!
Your Parkhotel Pörtschach team

Would you like even more tennis holiday inspiration in Carinthia?

You can find a lot of information about the tennis hotels in Carinthia at www.kaernten.at/tennis . You can find specific booking offers at: www.kaernten.at/tennis/urlaubsangebote 
Or of course directly here on the TennisTraveller on our Carinthian inspiration page - everything at a glance: Carinthian tennis hotels, camp offers and interesting things from the blog.

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