Upper Carinthia's top kitchen: 15 hoods for our restaurants 2025

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The Gault & Millau 2025, an important rating leader for restaurants in Austria, has been released in the past few days. Among the award -winning kitchens in Carinthia and East Tyrol, 15 chefs from Upper Carinthia have earned at least one hood. A special praise went to Hubert Wallner from Dellach am Wörthersee and Hannes Müller from the Hotel Forelle am Weißensee, who were able to take the lead again and defended four hoods and 18.5 out of 20 possible points.

The awards are in great demand in the catering trade, since they not only strengthen the reputation of the chefs, but also upgrade the region's culinary offerings. Hannes Müller was also awarded the “Cook of the Year” this year, an honor that is very important in the industry.

appreciation of the outstanding services

Another remarkable innkeeper is Manuel Ressi with his "Bärenwirt" restaurant in Hermagor. He was also able to confirm his previous year's performance with three hoods and 16 points. The Gault & Millau emphasizes its philosophy, which enables it to reinterpret traditional Austrian dishes. "Our goal is to offer every guest the best moment of the day," explains Ressi modestly. This can be seen, among other things, in the valuable training of his auxiliary staff, with which he leads a twelve -member team.

Another exciting development in the catering scene is the newcomer "Alte Burg" in Gmünd, led by Christian Pirstnig and Stefanie Mayer. When they first participated, they made it into the list with a hood and 11.5 points. Pirstnig's fusion kitchen combines influences from Japan, Thailand and the Mediterranean cuisine, which is reflected in dishes such as Gyozas and Teriyaki chicken. His creative inspirations come from his travels around the globe.

The Hotel am Weißensee, which is led by the Koch family in the fifth generation, was also honored. It received two hoods and 13 points for his commitment to sustainable gastronomy and responsible use of resources. The use of pellet heating and solar energy, combined with well thought -out water management, makes the hotel a pioneer in the region.

summarized, the Gault & Millau 2025 impressively demonstrates creativity, resistance and adaptability of the Austrian gastronomy. The editors Martina and Karl Hohenlohe summarize “another year full of changes”, and thus reaffirm the high quality of gastronomy in Carinthia and their committed chefs that enrich the culinary landscape. Further details about the excellent chefs and their philosophy are www.kleinezeitung.at read.