We and the house
"A Carinthian declaration of love"
A house that found us. To which we breathed new life. And which continues to shape us to this day.
Perhaps it's the laughter at the breakfast table, the crackling in the wood, or simply the peace and quiet that resides here – in any case, it was immediately clear: This is where we'll stay.
How we started
Since 2010, we've been renovating and designing – step by step, room by room, stone by stone. Massive granite blocks, crooked walls, old beams – the house has challenged us and taught us patience at the same time. With dust, sweat, and laughter, it has become our home. Finished? Not yet. But perhaps that's precisely where the magic lies.
Today, the country house has arrived in the 21st century – with technology and comfort, without losing its soul. Because for us, it's not about making the impossible possible – but about making the simple extraordinary.
Since 2017 and 2023, our rhythm has changed. Retirement brought peace and quiet – and the desire to do less and be free to do more. Today, we only cook for our hotel guests: dishes with a story, and time for conversation.
Slow Food is not just a slogan for us, it's a matter of the heart. Honesty, origin, craftsmanship – and the good feeling of not thinking bigger, faster, further, but simply being present.
The facade is still awaiting its grand finale, as is the bike path in front. With each new round of inspections, new experts arrive. We're patiently waiting – humor helps.
And that's what still shapes us today!
We love what we do – otherwise we wouldn't still be doing it. Decoration, kitchen, garden – everything is created together. For us, cooking is more than work: it's a piece of love on a plate.
Those who come to us aren't looking for a design hotel, but rather wood, warmth, light – and genuine encounters. Here, everything can be authentic: the breakfast, the conversations, the peace and quiet.
Many arrive by bike for just one night. Then they stay longer. Or they come back again. Some call that coincidence – we call them repeat offenders.
Further information
Breakfast & Poetry
at Landhaus Gritschacher
When the scent of fresh coffee and warm pastries drifts through the house
No buffet, no rush – breakfast here is still served at your table, calm and unhurried. It takes place in our Defregger Stüberl, once the small grocery shop of the old inn. A fragment of a painted ceiling still whispers stories from the past and turns this little room into a special place to begin the day. Morning unfolds in the spirit of Slow Food: mindful, regional, and full of quiet joy.
Local cheese, homemade ham and jams from our kitchen await
Cheese from Kaslab’n Radenthein, homemade ham, bacon and pastrami from our own kitchen, farmhouse sausages and cured meats from nearby farms, our own jams, and honey from our neighbour’s bees – they all come together to welcome the day.
A basket of fresh bread – rolls, mini croissants and brioches – and seasonal fruit complete what breakfast in the countryside should feel like: simple, genuine, and quietly special.
Because we dislike waste, guests are welcome to take what they can’t finish – as a small packed snack for later. And sometimes Ulla can’t resist adding a touch of poetry – a few handwritten words on the little paper bag, to bring a smile somewhere along the way.
While outside the sun rises, Walter prepares breakfast with a twist
Fried, scrambled or soft-boiled – every egg dish is freshly made to order. Occasionally, Walter adds a little surprise: perhaps Shakshuka, or Eggs Benedict with his own hollandaise. Vegetarian and lactose-free options are of course available.
Tea from Bioteaque and coffee roasted in Carinthia – by San Giusto in Kötschach-Mauthen or Caffè vom See in Millstatt – round off the morning with quiet perfection.
When evening falls, the Landhaus becomes the GenussRestaurant Staner
In the evening, the Landhaus turns into a place of true culinary storytelling. The kitchen follows the motto “Senza Confini – without borders” – a philosophy that reflects Walter’s way of cooking. He combines his award-winning cuisine with his love for honest, regional produce. He reimagines classics, draws inspiration from afar, and cooks with the seasons – without frills, but full of soul and flavour.
Those who love Carinthian classics will feel right at home
One of our specialities is traditional Carinthian offal cuisine, but fish lovers will find their favourites too – trout and char from the Andreas Hofer Fishery in Feld am See, and occasionally wild-caught fish from Lake Millstatt or the Weißensee.
Our Carinthian dumpling menu honours the building’s past as a former noodle factory, once home to the well-known Gritschacher Egg Noodles. Today, we carry on that legacy with ten handmade varieties, each filled with regional character and a hint of nostalgia.
