RS Villnoess Geisleralm Essen Gastro Tartar
RS Villnoess Geisleralm Essen Gastro Tartar

Gault Millau-awarded Restaurants in South Tyrol

In addition to the Guide Michelin, the gourmet guide Gault Millau also awards outstanding restaurants every autumn

Besides the Guide Michelin, the Gault Millau, named after its founders Henri Gault (1929-2000) and Christian Millau (1928-2017), is considered the most influential restaurant guide in Europe. It awards the famous Gault Millau chef's toques for outstanding cuisine. Since 1980, the Austrian version has been published, which also awards the best South Tyrolean restaurants: The scale ranges from 0 to 20 points, with 19.5 points as the "highest mark for the world's best restaurants". 20 points are traditionally not awarded, as these signify perfection.

A total of 127 South Tyrolean gourmet temples have been awarded in the current edition. Below you will find all the gourmet restaurants with three or more toques of the Gault&Millau South Tyrol Guide 2023/2024 - particularly outstanding or promising gourmet restaurants have been awarded from last year on a Red Toque in their category (usually it's a Black Toque):

5 Black Toques:

  • Atelier Moessmer Norbert Niederkofler
    chef de cuisine: Norbert Niederkofler
    39031 Brunico

The renovated 19th-century fabric manufacturer's villa on the outskirts of Brunico was reopened as "Atelier Moessmer" in 2023: This is the new place of chef Norbert Niederkofler, here he continues his "Cook the Mountain" story after the St. famous Hubertus Restaurant in San Cassiano was closed in 2022 due to extensive renovation work.

  • Restaurant Castel fine dining
    chef de cuisine: Gerhard Wieser
    39019 Tirolo

Gerhard Wieser has been responsible for the culinary highlights at the Trenkerstube in the village of Tirolo since 1992, and has been awarded two stars by the Guide Michelin and now also - for the second time in a row - 5 toques by Gault Millau. Falstaff also awarded the restaurant in 2020 for the best service in South Tyrol. Recently, the name has been changed into Castel fine dining.

4 Red Toques:

  • Restaurant Terra
    chef de cuisine: Heinrich Schneider
    39058 Sarentino

  • Gourmetstube Einhorn
    chef de cuisine: Peter Girtler
    39040 Mules/Campo di Trens

  • Restaurant Zum Löwen
    chef de cuisine: Anna Matscher
    39010 Tesimo

  • Gourmet Restaurant Prezioso
    chef de cuisine: Egon Heiss
    39012 Merano

4 Black Toques:

  • Johannesstube
    chef de cuisine: Theodor Falser
    39056 Nova Levante

  • Restaurant Kuppelrain
    chef de cuisine: Kevin Trafoier
    39020 Castelbello

  • Luisl Stube
    chef de cuisine: Luis Haller
    39022 Lagundo

  • Restaurant Zur Blauen Traube
    chef de cuisine: Christoph Huber
    39022 Lagundo

  • Anna Stuben
    chef de cuisine: Reimund Brunner
    39046 Ortisei

  • Restaurant Schöneck
    chef de cuisine: Karl Baumgartner
    39030 Falzes

  • Restaurant Burjè 1968 - NEW!
    chef de cuisine: Nicola Laera
    39033 Corvara

  • Restaurant Suinsom - NEW!
    chef de cuisine: Alessandro Martinelli
    39048 Selva Gardena

  • Restaurant Luisa Gourmet - NEW!
    chef de cuisine: Michele Iaconeta
    39040 Montagna sulla Strada del Vino

  • Restaurant Zur Rose
    chef de cuisine: Herbert Hintner
    39057 San Michele Appiano

3 Red Toques:

  • Restaurant Alpes
    chef de cuisine: Mattia Baroni
    39058 Sarentino

  • Restaurant In Viaggio
    chef de cuisine: Claudio Melis
    39100 Bolzano

  • Restaurant Tschein - NEW!
    chef de cuisine: Manuel Pichler
    39056 Nuova Levante

  • Restaurant 1908
    chef de cuisine: Stephan Zippl
    39054 Soprabolzano

  • Restaurant Der Unterwirt
    chef de cuisine: Thomas Haselwanter
    39043 Gudon/Chiusa

  • Restaurant miil
    chef de cuisine: Othmar Raich
    39010 Cermes

  • Mamesa Gourmet Restaurant
    chef de cuisine: Marc Bernhart
    39024 Burgusio

  • Restaurant La Stüa de Michil
    chef de cuisine: Nicola Laera
    39033 Corvara

  • Restaurant 1524 at the Rungghof
    chef de cuisine: Manuel Ebner
    39057 Cornaiano Appiano

3 Black Toques:

  • Sonnalp Gourmetstube
    chef de cuisine: Martin Köhl
    39050 Fiè allo Sciliar

  • Apostelstube
    chef de cuisine: Mathias Bachmann
    39042 Bressanone

  • Restaurant Tenne Lodge - NEW!
    chef de cuisine: Mike Bräutigam
    39040 Racines

  • Restaurant Artifex
    chef de cuisine: Martina Marcelli
    39041 Colle Isarco

  • Dolce Vita Stuben
    chef de cuisine: Vlastimil Stava
    39025 Naturno

  • Restaurant Kirchsteiger
    chef de cuisine: Christian Pircher
    39011 Foiana

  • Restaurant Le Cheval
    chef de cuisine: Peter Oberrauch
    39010 Avelengo

  • Restaurant Sissi
    chef de cuisine: Andrea Fenoglio
    39012 Merano

  • Restaurant Alpenroyal
    chef de cuisine: Mario Porcelli
    39048 Selva Gardena

  • Restaurant Tilia
    chef de cuisine: Chris Oberhammer
    39034 Dobbiaco

  • Gourmet Restaurant Lunaris 1964
    chef de cuisine: Matthias Kirchler
    39030 Cadipietra

  • Restaurant Jäger
    chef de cuisine: Guntmar Öttl
    39010 Sirmiano/Nalles

  • Restaurant Ploner
    chef de cuisine: Richard Ploner
    39040 Aldino

Further awards:

  • Driving force of the Year:
    Herbert Hintner, Platzegg inn in San Michele Appiano

Herbert Hintner, who already creatively developed the cuisine in South Tyrol more than 30 years ago, has left his highly decorated restaurant Zur Rose in Appiano, which was likewise rewarded the Gault Millau toques in the last years, to his son Daniel and is now reviving the Platzegg inn.

  • Hotel of the Year:
    Elisabeth Rabensteiner, Ansitz Zum Steinbock in Villandro

The boutique hotel combines 500 years of history in venerable walls with upscale hospitality and gastronomy to create a unique symbiosis in the village centre of Villandro.

  • Producer of the Year:
    Hannes Mair, Metzgerei & Feinkost in Terlano

300 cattle are processed holistically every year in this family business, and the delicatessen shop offers its own creations as well as the best from South Tyrol and its neighbouring regions.

  • Inn of the Year:
    Feichter Family, Oberraut inn near Brunico

The flagship mountain inn at 1,200 metres a.s.l. offers dishes made mainly from home-grown ingredients, and the "0 km policy" is exemplarily practised - the house has its own mill and cattle.

  • Opening of the Year:
    Norbert Niederkofler, Atelier Moessmer Norbert Niederkofler in Brunico

Gault Millau has already described the combination of renovated 19th-century fabric manufacturer's villa, atelier and restaurant as an "architectural synthesis of arts".

  • Discovery of the Year:
    Katrin Pramstrahler, Schlosshof Baumann in Presulè

Katrin Pramstrahler runs Schlosshof Baumann opposite Presule Castle and conjures up the best dishes in her kitchen using products from her own garden and home-raised animals.

  • Wine Premiere of the Year:
    TRES Riserva 2015, Cortaccia Winery

Gault Millau describes this wine as a "dreamlike red wine composition in the very best Bordelais style": The Super Riserva skilfully combines notes of tobacco with those of black fruits.

  • Wine Personality of the Year:
    Florian Brigl, Ansitz Kornell in Settequerce

The Ansitz Kornell has been renovated and completely redesigned - Florian Brigl with cellar master Marco Christé and team are producing wines that score points for harmony and digestibility.

  • Collection of the Year:
    Markus Prackwieser, Gump Farm in Novale di Presule

Sauvignon Blanc and Pinot Blanc from the Praesulis series are already among the best white wines of South Tyrol, the Riserva among those of Italy, and now also his Pinot Noir is among them.

  • Host & Sommelier of the Year:
    Lukas Gerges, Atelier Moessmer Norbert Niederkofler in Brunico

Lukas Gerges is head sommelier with an extensive knowledge and unique confidence in selecting the wines that best match the outstanding kitchen creations.

  • Chef de Cuisine of the Year:
    Egon Heiss, Prezioso Restaurant in Fragsburg Castle in Merano

Egon Heiss spoils his guests in the unique ambience of Fragsburg Castle above Merano, using products from his own garden for the clear interpretations of his classic cuisine.

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