the kitchen door in the Thermenhotel Karawankenhof**** in Warmbad Villach for you in our themed “ Tennis & Culinary in Carinthia” In the thermal hotel you can not only enjoy the benefits of the KärntenTherme, but also especially the widely praised cuisine. Both things that simply cannot be missing from a successful tennis holiday. The kitchen team at the Thermenhotel Karawankenhof tells us how the hotel interprets and implements slow food and Alpine-Adriatic cuisine And we also have a recipe for you for a very typical dish from the Karawankenhof kitchen: braised lamb shoulder, young leeks and fried potatoes . Enjoy your meal and have fun cooking!

Open the kitchen door in the tennis hotel Karawankenhof in Warmbad Villach

We asked the Karawankenhof kitchen team a few questions about slow food and Alpine Adriatic cuisine. Read how the hotel puts these two things into practice every day.

 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 would like to consciously dedicate ourselves even more intensively to regional cuisine in the future and include traditional Carinthian dishes in our menu, from Sunday bratl to curd cheese.
We attach great importance to growing vegetables, raising animals for slaughter, preparing basic products, etc. We source our products exclusively from suppliers in the region.
Meat from the Ilgenfritz company: Products from Carinthian farmers are controlled and processed under the brand name “Kärntner Markenschwein”. Vegetables from the Robitsch company: Here we consciously pay attention to regional produce when purchasing. E.g. Krainer potatoes from Puch, lettuce and herbs from Carinthian farmers...Dairy products from “Kärntner Milch”: A huge selection of products from the world’s best raw milk. I find my favorite products at the Villach weekly market: special delicacies such as Carinthian raw sausages, bacon, goat cheese, fresh herbs and much more complement our offering here.

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

Components from the three countries Austria, Slovenia and Italy are incorporated here. This cuisine can best be described as fresh, seasonal but also down-to-earth.

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

Cheese pasta of course.

 What should a TennisTraveller definitely eat when visiting Carinthia?

A piece of Warmbad home cake from the award-winning Cafe Konditorei, in the sister hotel Hotel Warmbaderhof *****.

The recipe from the Tennis and Thermal Hotel Karawankenhof: Braised lamb shoulder, young leeks and fried potatoes

preparation

• Rub the lamb shoulder vigorously with the spices and put it in the oven on top of the diced root vegetables at 160°.
• When the vegetables are well roasted, tomatoe and deglaze with red wine.
• Gradually pour in the stock.
• After about 70 minutes, add the peeled potatoes and leeks and fry for another 30 minutes.
• The starch in the potato now also gives the sauce a slight binding.

Bon appetit!

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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