The historic Rauterstube in Matrei has been awarded three toques and 15 points. One of its distinguishing features is its exceptionally long presence in the restaurant guide: the Rauterstube has been listed in Gault&Millau without interruption for 44 years. The menu combines popular Osttirol dishes with regional specialties and influences from Europe’s culinary hotspots. The extensive wine selection also enjoys an excellent reputation far beyond the region.

Saluti in Matrei proves that a pizzeria can certainly be considered fine dining. As the only pizzeria with three toques and 15 points, the restaurant combines Italian cuisine with influences from the Alps-Adriatic region. Head Chef Ernst Moser showcases a remarkable range of dishes: from refined creations such as baked goose confit on red cabbage kimchi and hazelnuts to Alpine pork and octopus with sweet potato cream and green tomatoes. Ernst Moser also enjoys sharing his experience from renowned restaurants as chairman and organizer of “Osttirol de luxe,” Austria’s longest-running culinary festival.

At the restaurant “Das Pfleger” in Anras, history meets contemporary culinary art. The historic Anraser Pfleghaus, located right next door, and the restaurant’s setting along the panoramic road "Pustertaler Höhenstraße" lend the establishment a special ambiance. Executive Chef Tom Mascher focuses on regional quality while remaining an integral part of Tyrolean tavern culture. He hasonce again been awarded three toques and 15 points for his work.

Seafood specialties and culinary discoveries

Located directly on the water, the Parkhotel Tristachersee is one of the region’s most exceptional dining destinations. The restaurant received two toques and 14 points. The hotel is best known for its fish dishes, which feature fish caught from its own spring-fed ponds. The huchen is considered a specialty. Alongside it, traditional dishes such as fish consommé with Alpine salmon liver dumplings or “blue” carp with freshly grated horseradish exemplify a cuisine that prioritizes product quality and classic preparation.

After a hiatus, “La Rosa” at the Belmonte Boutique Hotel in Sillian has once again earned its place among the top-rated restaurants. Two toques and 13.5 points confirm its return to the Osttirol gourmet scene. In addition to its modern architecture and pleasant ambiance, the restaurant impresses with a cuisine that combines regional ingredients with international influences. Chefs Stefan Königsberger and Janik Wbehofer bring their shared passion for high-quality ingredients and creative preparation to the plate.

At the Vincena restaurant at the Dolomitengolf Resort in Lavant, the culinary experience is complemented by breathtaking scenery. Theaward-winning cuisine, rated 12.5 points, invites guests to savor their meals especially on the spacious south-facing terrace, which offers sweeping views of the 36-hole golf course and the Lienzer Dolomiten. Seasonal ingredients, Mediterranean influences, and authentic Alpine traditions define the menu.

The Gradonna Mountain Resort in Kals also combines scenic views with sophisticated cuisine. Executive Chef Michael Karl and his team focus on a blend of regionally inspired cuisine and international influences. With twelve points and one toque, the resort is also among Osttirol’s most distinguished dining destinations. The fact that regional sourcing is a top priority here is further demonstrated by its award as district winner in the “Bewusst Tirol” competition.

At the “Im Stadl” restaurant in Nußdorf-Debant, the menu features modern, light cuisine with a regional focus. The team led by Werner Wibmer combines seasonal fish and meat dishes with international ideas. Vegetarian and vegan dishes also have a permanent place on the menu. Gault&Millau recognized the concept with a toque and twelve points.

The Strasserwirt in Strassen offers a blend of Austrian culinary tradition and creative lightness. This historic hotel captivates guests with its atmospheric ambiance and a cuisine that reinterprets familiar flavor profiles. Head Chef Alexander Waldnig focuses on refined, light dishes, ensuring a delightful variety. A toque and twelve points confirm the restaurant’s quality.

Franz Theurl, chairman of the Osttirol Tourism Association, is also enthusiastic: “These culinary awards are a valuable recognition of the outstanding work done by our local restaurants. They impressively demonstrate that culinary quality, regional roots, and creative cuisine come together perfectly. Our chefs know how to bring the unique characteristics of our region to the plate and, with great passion, continually create new moments of culinary delight.”

The 2027 Gault&Millau rankings show just how successfully Osttirol combines tradition and innovation. From top-tier Alpine cuisine to creative pub fare and modern gourmet concepts, the region offers remarkable diversity. For food lovers, Osttirol has long been more than just an insider’s tip: it is a region of culinary delight where origin, quality, and passion set the tone.

“This diversity in such a small area is anything but a given and strengthens Osttirol’s position as an attractive region for culinary enjoyment. This benefits not only our guests but also local producers and the entire tourism industry. The award-winning establishments are important ambassadors for our region and help position Osttirol as an authentic and quality-conscious destination even beyond the region’s borders,” Franz Theurl is certain.

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