9 September 2015

Falkensteiner – Schlosshotel a Velden Austria

A vacation fit for princes and princesses

A castle, lake, refined cuisine and nature. If I have to choose four words to describe the Schlosshotel I would use these, even if they don’t feel like enough.

The Schlosshotel is a place fit for royalty, set in the greenery of Carinzia, a castle from 1603 with 104 rooms that for some years now has been greeting guests from the entire world. It offers seven different categories of rooms, from the “basic” to the suite, all wonderful…

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The castle, painted yellow, with four towers and countless windows, reflects itself in a wonderful garden and lake; the weeping willow and a small gazebo create an atmosphere so romantic it’s touching.

 

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Beneath this beautiful garden there is a spa, over 3.600 square meters for whoever loves relaxing around the clock.

 

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On a terrace on the edge of the lake there is one of the hotel’s restaurants, the Seespitz, a modern structure completely made in wood. Once you cross into the entrance a surprise is waiting for you… a dive into the lake!

 

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Despite the rain the location is enchanted…and the meals are even more so. The chef delighted us with dishes based mostly on local products of Carinzia: from the salad of the vegetable patch to the fish from the lake and the lamb meat from an organic farm. Everything was accompanied by excellent service.

 

Focaccia alle olive e crema di olive

Olive Focaccia bread

Burrata, pomodori, basilico

Burrata, tomatoes, basil

Almerino del castello marinato & caviale

Marinated Almerino of the castle & caviar sour cream, cucumbers, green apple, and radish in salt

Almerino del castello marinato & caviale

Marinated Almerino of the castle & caviar sour cream, cucumbers, green apple, and radish in salt

Vellutata di funghi, Strudel di patate e funghi, funghi sottaceto, tartufo

Mushroom velvet soup potato and mushroom strudel, pickled mushrooms, truffle

Vellutata di funghi, Strudel di patate e funghi, funghi sottaceto, tartufo

Mushroom velvet soup potato and mushroom strudel, pickled mushrooms, truffle

Vellutata di funghi, Strudel di patate e funghi, funghi sottaceto, tartufo

Mushroom velvet soup potato and mushroom strudel, pickled mushrooms, truffle

Vellutata di funghi, Strudel di patate e funghi, funghi sottaceto, tartufo

Mushroom velvet soup potato and mushroom strudel, pickled mushrooms, truffle

Crema di cetrioli  e granchio

Cucumber cream crab, quark cheese

Crema di cetrioli  e granchio

Cucumber cream crab, quark cheese

Crema di cetrioli  e granchio

Cucumber cream crab, quark cheese

Coscia e praline d’agnello nuart  Melanzane, pomodoro, Asmonte

Nuart lamb thigh and pralines Aubergine, tomato, Asmonte cheese

Coscia e praline d’agnello nuart  Melanzane, pomodoro, Asmonte

Nuart lamb thigh and pralines Aubergine, tomato, Asmonte cheese

Fish of the day in the “Wörthersee”  Variazione di carciofo, cipolle flambate, fregola sarda

Fish of the day in the “Wörthersee” Variation of artichoke, flambé onions, Sardinian fregula

Sinfonia di ciliegie, mandorle, cioccolato al latte

Symphony of cherries, almonds and milk chocolate

 

Pushed by curiosity – that never abandons me – I decide to pop into the kitchen to discover the hand behind such delicious dishes and to my great surprise I find …

 

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Alexander Horwat, the chef, is only 25 years old; he studied at the BadLeonfelden School for tourism and since November he has been working at the stoves of the Seespitz. I would never have thought that such particular meals, capable of perfectly blending tradition and innovation, could be prepared by such a young chef, who loves game and, even more peculiar (because of the territory), loves finding new fish recipes.

And even this time, between a plate, a photograph and a chat, another splendid day comes to an end… life is too short to deprive yourself of so much beauty, don’t you think?

 

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