Day 1. Arrival Klagenfurt – City Tour
Arrive in Klagenfurt. Collect hire car. Afternoon: Klagenfurt city tour — Neuer Platz, Lindwurm Fountain, Domkirche. Evening at the Wörthersee. Overnight in Klagenfurt.

Arrive in Klagenfurt. Collect hire car. Afternoon: Klagenfurt city tour — Neuer Platz, Lindwurm Fountain, Domkirche. Evening at the Wörthersee. Overnight in Klagenfurt.
Drive the complete Wörthersee road — all four shores of the lake via Pörtschach, Velden and Maria Wörth. Visit the extraordinary Maria Wörth peninsula with its twin Romanesque churches reflected in the lake. Afternoon swimming at the Strandbad. Overnight in Klagenfurt.
Drive north to Zell am See, then the extraordinary Grossglockner Hochalpenstraße (2,571 m). Stop at Kaiser-Franz-Josefs-Höhe for views of the Grossglockner and the Pasterze Glacier. Return via the Heiligenblut alpine village. Overnight in Klagenfurt.
Morning: Burg Hochosterwitz — the most spectacular castle in Austria. Afternoon: Gurk Dom — the extraordinary Romanesque cathedral of the Gurk valley (12th century), one of the most important Romanesque monuments in Austria. Overnight in Klagenfurt.
Drive the beautiful Drautal — the Drava river valley west to Spittal an der Drau, home of the magnificent Porcia Palace (Renaissance, 1533) — one of the finest Renaissance palaces in Austria. Overnight in Klagenfurt.
Drive to the extraordinary Weissensee — the highest lake in Carinthia (930 m), perfectly turquoise, traffic-free. Boat tour, swimming, hiking. Return to Klagenfurt. Overnight in Klagenfurt.
Final scenic drive via the Faaker See (Austria’s warmest lake), Ossiacher See, Millstätter See — four different lakes in one day through the extraordinary Carinthian lakeland. Overnight in Klagenfurt.
Final morning stroll along the Wörthersee. Transfer to Klagenfurt Airport.











A traditional, classic pan-fried fish dish – lake-fresh whitefish, trout or char are seasoned with salt and pepper, then pan-fried until golden brown and basted with hot butter; the cooked fish is then garnished with freshly chopped parsley and served hot with fresh lemon wedges.

A large lake trout that features delicate, tender, light pink meat with an aromatic flavour; usually gently poached or pan-seared and served with browned butter, fresh herbs, root vegetables and potatoes.

A specialty of Viennese cuisine since the 18th century, it consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried; often served with potato salad dressed in pumpkin seed oil and a lemon wedge on the side.
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