When owner Ludwig cooks his famous "tripe soup" according to his Grandma's recipe, then it is even busier than normal at the Kirchenwirt von Finkenstein restaurant because this dish from the olden days is still a real pleasure for many. The owner Ludwig Graber, is a committed boss of the Carinthian Tavern culture, which is why its credo is Local food, local produce, but "we also see cross boarder over to Friuli and Slovenia."
The chef can handle steaks just as perfectly as the specialist cuisine for allergy sufferers. For the latter organic spelt and primordial rye are the basis of their meals.
The Kirchenwirt restaurant is a traditional tavern. Guests have been cooked and catered for here since 1672. And the location close to the tri-border area “Dreiländereck” allowed the menu to expand into five languages. In short, a true Alps-Adriatic host.
Just a few kilometres from the Kirchenwirt restaurant lies a gem of local food production: The Finkensteiner Pasta Factory. In theory, you would have to say "manufactory" because a lot of production steps are still handmade. The production of a variety of pasta made with local basic products has been around for 130 years. The 90 different varieties of pasta are lovingly produced here and sold in our own shop.
Just a moment, please