.
Leo Suppan has been the head chef at Restaurant Leiten at the Karnburg Winery since it opened in 2017—and has turned the restaurant into one of Carinthia’s culinary hidden gems. His guiding principle is clear: “It should be locally sourced, and we shouldn’t throw anything away!” This is ensured by a specially cultivated vegetable and herb garden, producers from the immediate vicinity, and a menu that changes weekly to reflect the season. The restaurant has received multiple awards from Gault&Millau. Suppan’s cuisine embodies a regional flair you can taste—and a commitment to sustainability that feels genuine.
Green Star and Red Snail – Slow Food Chef Alliance: Thomas Eichwald of the Seehotel Hubertushof cooks alongside Leo Suppan at Restaurant Leiten.
Thomas Eichwald earned his first green Michelin star in 2026—and rightly so: Like his co-host for the evening, Leo Suppan, he is a member of the Slow Food Chef Alliance in Carinthia. “See meets Leiten” is the motto—and that’s reflected on the plate. Wines from the Lexer-Kegley winery in Karnburg round out the evening.
Date and time: September 16, 6:00 p.m.
Location: Restaurant Leiten, Leiten 6 in Karnburg, 9063 Klagenfurt a. W.
Price: 6-course meal, including an aperitif and coffee, €139 per person; paired beverages, €51
Reservations: 0463/287 463-0 or www.visitklagenfurt.at/erlebnisse
