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 133 South Tyrolean gourmet temples (in 2022 there were 121) were awarded. Below you will find all the gourmet restaurants with three or more toques of the 2021/22 edition - currently, the 2022/23 edition of the gourmet guide Gault Millau is only commercially available:
5 toques:
-
Restaurant St. Hubertus
chef de cuisine: Norbert Niederkofler
39036 San Cassiano -
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 toques:
-
Gourmetstube Einhorn
chef de cuisine: Peter Girtler
39040 Mules/Campo di Trens -
Restaurant Jasmin
chef de cuisine: Martin Obermarzoner
39042 Chiusa -
Restaurant Zum Löwen
chef de cuisine: Anna Matscher
39010 Tesimo -
Restaurant La Stüa de Michil
chef de cuisine: Nicola Laera
39033 Corvara -
Restaurant Tilia
chef de cuisine: Chris Oberhammer
39034 Dobbiaco -
Restaurant Alpenroyal
chef de cuisine: Mario Porcelli
39048 Selva Gardena -
Restaurant Kuppelrain
chef de cuisine: Kevin Trafoier
39020 Castelbello -
Restaurant 1908
chef de cuisine: Stephan Zippl
39054 Soprabolzano -
Restaurant Zur Rose
chef de cuisine: Herbert Hintner
39057 San Michele Appiano -
Gourmet Restaurant Prezioso
chef de cuisine: Egon Heiss
39012 Merano -
Anna Stuben
chef de cuisine: Reimund Brunner
39046 Ortisei -
Restaurant Terra
chef de cuisine: Heinrich Schneider
39058 Sarentino
3 toques:
-
Apostelstube
chef de cuisine: Mathias Bachmann
39042 Bressanone -
Dolce Vita Stuben
chef de cuisine: Vlastimil Stava
39025 Naturno -
Restaurant Sissi
chef de cuisine: Andrea Fenoglio
39012 Merano -
Luisl Stube
chef de cuisine: Luis Haller
39022 Lagundo -
Johannesstube
chef de cuisine: Theodor Falser
39056 Nova Levante -
Restaurant In Viaggio
chef de cuisine: Claudio Melis
39100 Bolzano -
Restaurant Alpes
chef de cuisine: Mattia Baroni
39058 Sarentino -
Restaurant Schöneck
chef de cuisine: Karl Baumgartner
39030 Falzes -
Restaurant Astra
chef de cuisine: Gregor Eschgfaeller
39053 Collepietra -
Restaurant Laurin
chef de cuisine: Manuel Astuto
39100 Bolzano -
Restaurant Le Cheval
chef de cuisine: Peter Oberrauch
39010 Avelengo -
Restaurant AO
chefs de cuisine: Simon Pichler & Levin Grüten
39042 Bressanone -
Restaurant La Passion
chef de cuisine: Wolfgang Kerschbaumer
39030 Falzes -
Quellenhof Gourmetstube 1897
chef de cuisine: Michael Mayr
39010 San Martino in Passiria -
Restaurant Kleine Flamme
chef de cuisine: Burkhard Bacher
39049 Vipiteno -
Gourmet Restaurant Lunaris 1964
chef de cuisine: Matthias Kirchler
39030 Cadipietra -
Sonnalp Gourmetstube
chef de cuisine: Martin Köhl
39050 Fiè allo Sciliar -
Restaurant Miil
chef de cuisine: Othmar Raich
39010 Cermes -
Gasthofstube Stafler
chef de cuisine: Peter Girtler
39040 Mules/Campo di Trens -
Restaurant Artifex
chef de cuisine: Martina Marcelli
39041 Colle Isarco -
Restaurant Ploner
chef de cuisine: Richard Ploner
39040 Aldino -
Restaurant Kirchsteiger
chef de cuisine: Christian Pircher
39011 Foiana -
Alte Post Restaurant Wine Tavern
chef de cuisine: Arno Baldo
39040 Termeno on the Wine Road -
Restaurant Der Unterwirt
chef de cuisine: Thomas Haselwanter
39043 Gudon/Chiusa -
Restaurant Weisses Kreuz
chef de cuisine: Marc Bernhart
39024 Burgusio -
Restaurant Zur Blauen Traube
chef de cuisine: Christoph Huber
39022 Lagundo -
Restaurant 1524 at the Rungghof
chef de cuisine: Manuel Ebner
39057 Cornaiano Appiano
Further awards:
- Chef de cuisine of the Year:
Anna Matscher
Anna Matscher, who creates "traditional dishes in the spirit of modernism" such as tortelloni with buffalo curd in her restaurant "Zum Löwen" in Tesimo, was voted Chef de cuisine of the Year.
- Wine Person of the Year:
Willi Stürz
Willi Stürz, cellar master of the Termeno Winery on the Wine Road, was awarded Wine Person of the Year "as a driving force and the acknowledged guarantor for quality in the Termeno Winery".
- Host of the Year:
Helga Rauch
Helga Rauch of the Rauch Mountain Hut, located in a splendid position at 1,850 m a.s.l. on the Siusi Alp, was named Host of the Year - Helga Rauch is, by the way, a successful marathon runner.
- Innovation of the Year:
Stephan Zippl
Stephan Zippl's fennel brew, made of - among other things - poached quail egg, milk curd, pesto, fennel pollen, crispy spelt and dried egg yolk, was awarded Innovation of the Year: The brew is used for the culinary creations of the Restaurant "1908" on the Renon high plateau.