The latest news from the Trattlerhof in Bad Kleinkirchheim, the hotel team and the
Forstnig family.
Autumn in Carinthia is defined by a spectacle of nature, interesting events and top tips from Sommelier Klaus Gürtler. Are you storing your wine at home the correct way?



FRANZ KLAMMER HIKING DAY
The top Alpine event for guests!
This year once again, the 6th Franz Klammer Hiking Day offers a chance to conquer the steepest piste in Bad Kleinkirchheim – the ‘Kärnten – Franz Klammer’ World Cup descent – using hiking poles. Skiing champion Franz Klammer will show visitors the World Cup descent named after him and will share some tales from all over the world. The top Alpine event for guests. And of course the Trattlerhof is on hand to help…

More information on this popular Alpine event can be found by
following this link:
» Bad Kleinkirchheim event highlights



Golden larches on autumn walks
In autumn, the larches put on a golden show high above Bad Kleinkirchheim.
Nature paints the magnificent hiking landscapes of the Nockberge mountains with its unrivalled autumn splendour. This magic is everywhere, creating a real sense of closeness to nature. A real feast for the eyes and fantastic for walking and hiking! Whether with a rucksack, by bike or on horseback – Bad Kleinkirchheim and the Trattlerhof are the perfect accompaniment to this golden autumn!

Our cosy and comfortable 4-star hotel is based at the heart of this natural showcase and stylishly combines the traditional and modern. Simply step into this world of Alpine zest for life and explore the wonder of the ‘Golden Autumn’.

There are plenty of activities and offers available, enabling you to savour this natural showcase and zest for life...
» Current special offers

Bad Kleinkirchheim offers a colourful array of activities to suit all tastes. Simply follow this link to browse everything autumn has to offer. In October, for example, the popular ‘Franz Klammer Hiking Day’ awaits.

» Bad Kleinkirchheim event highlights



Have you heard of the
shady lawyer Paul Zopf?

A story which has shaped the history of the Trattlerhof.
The year 1737 brought a certain amount of commotion to the Trattlerhof, then called the Trattlerwirt. The local farmers were protesting about high taxes and they took the matter to the Austrian Emperor in Vienna. There, they were received by Paul Zopf, the Emperor’s shady lawyer, who handed the delegation from Carinthia a letter which was allegedly from the Emperor. In the letter, the Emperor granted the farmers the right to drive out the unpopular Jesuits. The owner of the Trattlerwirt was also present but found the matter somewhat strange and so declined to take part in the farmers’ attack on the monastery. Paul Zopf stole 3000 guilders of the Emperor’s money and fled. On the way, he stopped off at the Trattlerwirt and drank a glass of wine, still in his saddle. The owner recognised the fraudster and sent a messenger to tip off the district judge. Paul Zopf was arrested and later beheaded in Millstatt.

An old painting in our ‘Zopfstubn’ lounge (named after the captured criminal) attests to this tale. An image of Paul Zopf carved from Swiss stone pine stands before the doorway to the hotel. This is a good example of how the history of our hotel still shapes its tradition today. At the Trattlerhof, traditional and modern go hand-in-hand.



Tips and recommendations from Sommelier Klaus Gürtler
The Trattlerhof only serves specially selected specialities
when it comes to wine.

Our sommelier, Klaus Gürtler, is responsible for our rare Alpine wines and international delights. The wines he selects to accompany our autumn menu strike the perfect culinary balance. He shares his decades of experience with us for Trattler’s Hofpost. His wine tip of the month: to keep wine fresh in the bottle for a long time, rather than drinking it all, simply use a vacuum stopper with a pump (we recommend Vacu Vin). Your opened bottles of wine will then stay fresh for longer – like at the hotel! Great value, practical and easy to use!

Klaus Gürtler’s recommended autumn wine:
Gumpoldskirchner Tradition – Late Red 2009
Johanneshof, Fam. Reinisch, Thermenregion, Lower Austria

Origin: Zierfandler (late red) and Rotgipfler grapes from various Gumpoldskirchen locations. Both varieties are autochthonous, native to the Gumpoldskirchen region (Thermenregion/thermal spa region, cambisol-limestone soils).

Production: The two wines are fermented separately and taking account of their fruitiness and mellowness. Following the assemblage process, both wines are harmonised for 4 months in a large barrel as a cuvée.

Tastings – your pleasure: Medium dry, powerful and harmonious mellowness, mango and apricot fruit flavours, mild and elegant fruit acids

Goes with... Asian creations, mushroom dishes, classics like deep-fried chicken, Cordon Bleu, pork fillets with a fruity sauce, hearty snacks
... typical autumn wine



The proof is in the eating
The name Trattlerhof stands for traditional Carinthian cuisine at its best.
Alpine cuisine comes in many shapes and forms – whether traditional or modern, what has remained constant throughout is the art of simplicity, the cornerstone of the “nouvelle alpin”. Carinthia is famous for its hospitality, and this is the secret ingredient without which no meal here would be complete. The Trattlerhof’s history has always been closely linked with the “Einkehr” restaurant, which remains an important social and culinary element of the Trattlerhof holiday realm. The pleasantly quaint Einkehr is situated just a few minutes’ walk away from the hotel, though picturesque scenery and along a clear-running stream.

The most important ingredient in our kitchen is the love of what we do. Our seasonal delicacies are prepared by our head chef and cheese sommelier Franz Mlakar, who started his career as a junior cook in our very hotel. Having celebrated many successes on the international stage, he has now returned home – to the Trattlerhof. After all, there is nothing quite like the taste of home…

» Click this link for a recipe for seasonal strudel with potatoes and chanterelle mushrooms and a cold chervil sauce.
A seasonal treat just for you… take the opportunity to take a peek at
Franz Mlakar’s trade secrets.


Chervil should really be a part of every herb garden. It is tender and should be used when fresh in order to preserve its robust flavour and green colour on the plate. Chervil is a fragrant annual herb that ideally complements sauces, fish and meat dishes and adds a piquant note to savoury omelettes, curd and yogurt mixtures as well as raw food salads.

At first glance, it is easy to mistake chervil for parsley – but if you look more closely, the difference becomes obvious: chervil has daintier, more feathery leaves. This fragrant herb can grow up to 60cm high and its flavour is reminiscent of aniseed and fennel. If you like dishes flavoured with those herbs, chances are that you’ll like chervil, too.

Chervil was used for seasoning dishes even back in the ancient world and was also ascribed medicinal properties. Allegedly, the herb was successfully used to treat fatigue, circulatory problems, jaundice, lack of appetite and bladder problems.

Chervil helps cleanse the blood, stimulates the metabolism and is a diuretic. An infusion can easily be prepared using the leaves of the plant.


2010 Hotel Trattlerhof ****, Gegendtalerweg 1, A-9546 Bad Kleinkirchheim, AUSTRIA,
Tel.: +43(0)4240/8172, Fax.: +43(0)4240/8124, email: hotel@trattlerhof.at
www.trattlerhof.at