Culinary tradition
Autumn time in Carinthia is long awaited goose time
When the inns smell of goose, chestnuts and red cabbage, then autumn takes on another wonderful note.
Goose season and game weeks have begun throughout the country and many events provide special culinary highlights in the fall. When pumpkin, mushrooms and other seasonal delicacies ripen, Carinthian innkeepers in all valleys serve up special menus.
Local establishments such as Gasthof Zenkl in Wildenstein near Gallizien ensure that the popular goose meal is a real treat.
Goose in Gallizien
Landgasthof Zenkl, Wildenstein 49, 9132 Gallizien.
Please book in good time under:
04221/ 2209 or 0664/ 104 2249
"For our traditional goose menu, we rely on pasture-raised goose from the Adamitsch farm in Grafenstein. It's served with tasty bread dumplings, red cabbage and glazed chestnuts," say host Rudolf Tomaschitz-Türk and his son Marco, whose guests can also choose from an extensive wine list this year.
"We offer more than 40 different red wines from Austria and Italy alone, so everyone will find the perfect accompaniment to our Martinigansl menu. "
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