Gault Millau in Osttirol: refined and traditional

Culinary enjoyment at the highest level

Osttirol's recipe for success in the haute cuisine scene continues: eleven restaurants in Osttirol awarded by Gault Millau 2024 have been awarded 22 toques, and the Gannerhof in Innervillgraten is Osttirol's first 4-toque restaurant with Josef Mühlmann and also holds the title of "Austria's GASTRONOM of the Year". So much award-winning culinary art in such a small radius: this can only be found in Osttirol.


The new Gault Millau Restaurant Guide 2024 once again ranks numerous East Tyrolean restaurants at the top of the Austrian culinary scene. Eleven passionate chefs have been awarded a total of 22 toques. Josef Mühlmann, owner and chef at the Gannerhof in Innervillgraten, who has now been the first East Tyrolean business to be awarded 4 toques and 17 points with his team for 2 years, is a chef who is already known far beyond the borders. In the new Gault Millau guide, he is also presented as "Austria's restaurateur of the year 2024". The Gannerhof, which is over 300 years old, cooks according to the principle of short distances, which is why it is also famous for its traditional Alpine cuisine - presented and refined in an unusual way.


The Saluti in Matrei is the only pizzeria to have been awarded 3 toques and 15.5 points by Gault Millau, paired with excellent Alpe-Adria cuisine. But chef Ernst Moser plays much more than that. We are talking about espuma with truffles or pigeon with celery and apple puree. The enterprising host has already cooked at the Palais Schwarzenberg and the Hotel Imperial.


Max van Triel, the rising star in the East Tyrolean gourmet sky, once again received 3 toques and 15 points for the Obwexer family's Rauterstube in this year's Gault Millau. The Rauterstube in Matrei has been decorated with at least one toque for an incredible 41 years without interruption and is widely known for its East Tyrolean classics and regional delicacies from the European gourmet regions, accompanied by a wine list that is highly regarded far beyond the borders.


History and tradition find their way into the kitchen at the "Das Pfleger" restaurant in Anras, as the Anras Pfleghaus is located right next door and lies directly on the Pustertal High Road. What's more, chefs Tom Mascher and Michael Rainer are also members of the Tiroler Wirtshauskultur. They have been awarded 3 toques and 15 points for the first time.


Gourmets can enjoy a view of the Dolomites at the Vincena restaurant in the Dolomitengolfresort in Lavant. Guests enjoy delicacies from the 2-toque kitchen with 14.5 points preferably on the large south-facing terrace with a view of the 27-hole golf course.


The Parkhotel Tristachersee serves fresh fish from its own spring ponds every day, with huchen being served here as an insider tip - a trademark of the 12.5-point award-winning restaurant. Alternatively, right at the source, there is fish consommé with liver dumplings made from Alpine salmon or "blue" carp with fresh horseradish.


The restaurant "Im Stadl" in Nussdorf-Debant, which specializes in upscale, light and regional cuisine, is also "under the toque" with 12.5 points. In addition to seasonal and regional fish and meat products, Werner Wibmer and his team are also inspired by international dishes and vegan or vegetarian dishes.


Not only the view through the large panoramic windows, but also what is served on the tables at Gradonna Mountain Resort delights the eye and the palate. Down-to-earth cuisine looks beyond the horizon and meets international sophistication - perfectly conceived and prepared by toque-awarded chef Michael Karl and his team, who have earned themselves 1 toque with 12 points.


The Hotel Strasserwirt offers Austrian and international culinary delights, which can be described as an absolute temple of well-being with its special ambience and one toque and 12 points. The light, creative cuisine of chef Werner Gander makes every visit an experience.


Connected to tradition is the motto of the Jakobistube in the Alpinhotel Jesacherhof in St. Jakob in Defereggen Valley. In addition to the spacious alpine wellness residence, the traditional hotel restaurant has once again made it into the elite of the culinary arts with a lot of charm and dishes from its own hunting and fish farming with 1 toque and 11 points.

Haubenküche Gannerhof

All East Tyrolean restaurateurs, whether alpine inns or award-winning restaurants, have one thing in common: they only use products of the highest quality, mostly from local, organic farming and species-appropriate animal husbandry. Anyone who has "tasted" their way through the fascinating nature and gourmet cuisine will be happy to recommend East Tyrol as a place to enjoy. "These are precisely the ingredients that currently characterize East Tyrolean tourism - a lot of untouched natural landscape away from mass tourism, a high standard of cuisine throughout the district, hospitality and dedicated families! Continued popularity goes hand in hand with an increase in quality and improved added value - the performance of the tourism operators cannot be rated highly enough," says TVB Chairman Franz Theurl.


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