Open, close, 2 G, 3 G: The numerous restrictions during the pandemic have changed gastronomy in Carinthia in the past two years. Many innkeepers had to come up with new concepts, while others closed their doors. The fact that all regulations will soon fall gives rise to hope in the industry.
When the federal government throws all G-rules overboard on March 5th, everyone can sit at the tavern table again without a test. Tested unvaccinated people have been welcome guests since Saturday. Aid measures would have taken effect. The easing is good for the spirit, but I don’t expect normal operations before early summer,” says host spokesman Stefan Sternad from the Chamber of Commerce, who remains positive despite the rather restrained semester break: “The aid measures have taken effect. Despite the lockdown, we have a low rate of business closures and can even look forward to new openings!” But Corona has changed the industry. Many guests have now got used to ordering their food or cooking it themselves. Most restaurants now offer a delivery or pick-up service. Others struggle to recruit motivated employees. “We have to react to this with new concepts,” says Sternad: “We are currently working on one in Villach. Digitization is more in demand than ever, because innkeepers not only need employees, but also relief and process optimization! “Dania Sirovica has closed her Trivida restaurant in Klagenfurt due to major planning uncertainties and switched to delivery service: “It’s going well!” Noticeable jump from 2 to 3 G Villach Gasthaus Josef felt the jump from 2 to 3 G on Saturday, says landlady Gudrun Reinthaler: “All hell broke loose for us! If an unvaccinated person stays locked out, the whole family often does without the inn. And you can tell that.” In Giuseppe’s Pizzeria am Faaker See, the most recent lockdown was used to renovate.
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