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.
