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Gregor Sajovic is the executive chef at Hotel Restaurant Sandwirth—one of Klagenfurt’s most historic establishments, which has long been known for its culinary approach. Sajovic emphasizes seasonality and regional ingredients, yet consistently adds an international twist: regional meets global, and meat dishes meet vegan and vegetarian creations, all executed here with particular flair. As a Slow Food establishment, the Sandwirth stands for quality with a conscience—and for craftsmanship: Homemade delicacies from the restaurant’s own Duroc pasture-raised pigs are an integral part of the menu.
The Alps and the Adriatic on Your Plate: Josef Mühlmann (Gannerhof), Tom Mascher (Hotel Restaurant Pfleger), and Gregor Sajovic
Producing their own food, preparing it with mastery, and preserving it skillfully—that’s what unites all three: Josef Mühlmann of the Gannerhof in East Tyrol holds both the red and green Michelin stars; Tom Mascher of the Hotel Restaurant Pfleger in the Puster Valley represents a young, innovative style of award-winning cuisine; Gregor Sajovic of the Sandwirth is a member of the Slow Food Chef Alliance and brings his Istrian-Carinthian influences to the table.
Date and time: September 9, 6:00 p.m.
Location: Hotel Restaurant Sandwirth, Pernhartgasse 9, 9020 Klagenfurt a. W.
Price: 6-course meal, including a non-alcoholic beverage package, €120 per person; with wine pairing, €140
Reservations: 0463/56 209 or hotel@sandwirth.at