From nose to tail. By four hands. Made for you.

Loystubn – Nose to Tail. An evening to remember.

The new Loystubn – your stage for conscious enjoyment

At Loystubn, you experience the essence of the Nockberge in a new and uncompromising way: nose to tail, from Thursday to Sunday, by reservation only. The focus is on the whole animal and on everything nature around Bad Kleinkirchheim provides. Fine cuts of meat, often overlooked parts, fish and vegetables are treated with the same respect and brought together in a carefully composed menu that highlights origin, craftsmanship and taste.

Instead of many choices, you enjoy a curated experience: one menu that reflects the signature of our kitchen and the character of our four selected producers. You dine in an exclusive setting where every detail – from the plate to the glass – is designed to give you a truly special evening. The new Loystubn is not a restaurant for every day, but a place for conscious moments of enjoyment that stay in your memory.

Opening hours Loystubn:
Thursday to Sunday from 6.00 pm to 9.30 pm
(Monday to Wednesday we are happy to serve our half-board menu)

À la carte dining with reservation
+43 4240 744

Regional, sustainable, quality-focused – with respect for animal welfare

Regionality

✔ All meat, fish and vegetable products come from four carefully selected partner farms in Carinthia.

✔ Short distances, personal relationships and full transparency are our priority.

✔ Loystubn sees itself as a culinary stage for what the region can truly offer.

Sustainability & Nose to Tail

✔ We work according to the nose to tail principle: the whole animal is used, not only the “prime” cuts.

✔ Vegetables, herbs and fruit are processed with care so that as little as possible is wasted – from root to leaf.

✔ Seasonal availability defines the menu, not the other way around.

Quality

✔ Small-scale structures, handcrafted processing and slow growth instead of anonymous mass production.

✔ Every ingredient is carefully selected, every course precisely prepared.

✔ Focusing on only four producers allows consistent quality control and a constantly high level of excellence.

Animal Welfare

✔ Our meat and game suppliers work with respect for animals and the landscape.

✔ Grazing, species-appropriate husbandry and low-stress transport are key criteria in our partnerships.

✔ You can enjoy with a good feeling – because behind every piece of meat there is a clear attitude and responsibility.

The foundation of Loystubn

Our four partners

Hohensaß 17
9545 Radenthein, Kärnten, Österreich

Meat & Game – Hochwalder Farm

Just a few minutes from Hotel Pulverer is Hochwalder Farm – the source of many products that arrive on the plate at Loystubn. Cows, pigs, chickens and a fallow deer enclosure shape the character of the farm, and during summer the animals graze on alpine pastures in the Nockberge mountains. Short distances, regional feed and animal husbandry based on respect for animals and nature are a matter of course. Hochwalder is therefore not only a supplier, but also part of the Pulverer family history – and the soul of our meat and game cuisine.

Millstätter Straße 77
9544 Feld am See, Kärnten, Österreich

Fish – Kärnten Fisch – Fish Farm Feld am See

In Feld am See, between the Nockberge mountains and Lake Millstatt, the Hofer family runs their fish ponds with clear spring and stream water. The fish grow slowly, with plenty of space and careful attention. The lake trout – known as the “Kärntna Låxn” – reflect the purity and calm of the surrounding landscape. Slaughtering and processing take place directly on the farm, in small and controlled steps. This results in fish of outstanding quality, defined by freshness, structure and authentic taste – perfect for our nose-to-tail-inspired approach to fish.

Labegg 11
9371 Brückl, Kärnten, Österreich

Vegetables, Salads, Herbs & Fruit – Kärnten Taufrisch GmbH

Kärnten Taufrisch delivers exactly what Carinthia has to offer at any given time – no more and no less. The company works strictly according to the seasons and supplies only vegetables, salads, herbs and fruit from within the region. A high level of manual work, gentle cultivation methods and harvesting at peak ripeness ensure products with maximum freshness and aroma. From delicate spring salads and summer tomatoes to winter lamb’s lettuce and winter purslane: Kärnten Taufrisch is our guarantee for a true sense of seasonality on the plate.

Mirnockstraße 19
9545 Radenthein, Kärnten, Österreich

Kaslab’n Nockberge – Artisan Farm Products from the Nockberge

At Kaslab’n Nockberge, cheese is understood as a shared craft. What began with four organic farms has grown into a cooperative of around 20 farms from the Nockberge region. All members supply organic hay milk from cows and goats that are raised according to the natural rhythm of the seasons.

Up to 6,000 liters of milk are delivered every two days and processed into mountain and semi-hard cheeses. Maturation takes place slowly, calmly and with consistency – some cheeses for just a few weeks, others for up to a year. The whey remains in the cycle and is returned to the farms, while the energy used for cheese production comes from regional district heating powered by wood from the Nockberge.

The result is honest, characterful cheeses with a clear origin and depth of flavor. Kaslab’n products stand for transparency, responsibility in farming and the power of time – ideal for a cuisine that values regionality, maturity and authentic craftsmanship.

In short

At the new Loystubn, we combine nose to tail, four carefully selected producers from Carinthia and an exclusive fine-dining experience into one clear promise: you enjoy an evening where origin, responsibility and culinary precision are clearly at the center. From Thursday to Sunday, by reservation only – for everyone who wants not only to see regionality, but truly taste it.

The history of the Loystubn
and the Pulverer family

When you enter the Loystubn, you can feel its very special atmosphere. In a wondrous way, everything here seems so familiar, even if you are sitting in the parlors for the first time. The wood-paneled restaurant is the beating heart of the Pulverer, with centuries of hospitality in its roots.

Let us tell you the story:

In 1926, Josef and Maria Pulverer took over the farm. Maria, an astounding woman, way ahead of her time. Renowned and particularly popular. She loved hunting, fishing and cooking, all while taking care of her six children. Together with her husband, Josef, she opened a snack station next to a sawmill with 150 lumberjacks. The snack station soon became a small inn. The parlors of today's Loystubn are still the same as they were back then. They have been carefully restored over the years.

Some of the old farmhouse cupboards throughout the house are from Josef's sawmill. The antlers on the walls of the Loystubn belonged to Maria and remain a lasting memento of the two of them...

Reserve a table in the authentic ambience of the Loystubn or the Zirbenstubn parlors and indulge in exquisite Carinthian delicacies.

Awards

The awards that the hotel's own Loystubn restaurant has been honoured with also prove that only the best products are processed into culinary delights in the Pulverer award-winning kitchen:

Falstaff
The Loystubn was awarded 2 forks by the Falstaff Guide 2025.
learn more
Slow Food Kärnten
With products from our own farm, we live the idea of slow food through and through. We are therefore delighted to have been awarded 4 snails.
learn more
AMA-Genuss-Gütesiegel
With this seal of quality, guests can be sure that regionality is a top priority.
learn more
Genussland Kärnten
Genussland Kärnten is a reliable culinary guide for products grown and refined in Carinthia – it does not get more Carinthian than this. The farmers and food producers of Genussland Kärnten form the foundation for honest, authentic enjoyment.

Loystubn opening hours:
Thursday to Sunday from 6 p.m. to 9.30 p.m.
(We serve our half-board menu on Mondays till Wednesday)

Reservation:
+43 4240 744 or

hotel@pulverer.at