Styrian top cuisine: Allocation of hood brings hope to the catering trade

Styrian top cuisine: Allocation of hood brings hope to the catering trade

Styrian gastronomy is currently facing major challenges. The shortage of labor forces many companies to shorten their opening hours or even to close them completely. Despite these adversities, there is also positive news, because the awarding of awards such as hoods and stars attracts attention and appreciation for the region and its restaurateurs.

Martina and Karl Hohenlohe, editor of the renowned "Gault & Millau", have pointed out in their current foreword how important the resilience of the catering scene is. They emphasize the ability of the industry to constantly reinvent themselves and keep their roots in the region. This makes the Styrian gastronomy special and promising.

The best restaurants in Styria

A look at the current ranking of the "Gault & Millau" shows that not much has changed in the top gastronomy of Styria. Both in the local and Austria -wide comparison, Harald Irka and Gerhard Fuchs with their restaurants "Irka am Pfarrhof" and "The Wine Bank" take the top spot with 18.5 points each. They managed to offer high quality and consistency.

Another highlight are the "Siblings Rauch" in Trautmannsdorf, the four hoods with 18 points. In addition, Christoph Mandl from "Saziani" was able to achieve a small but significant increase with 17.5 points. His performance not only encourages him, but also the testers who put confidence in this emerging kitchen.

In addition to tradition, vegetable cuisine is a valuable trend. Michael Wankerl’s Grazer “Rumor Kitchen” has improved by 0.5 points and thus earned access to a third hood. His approach to focus on seasonal products is increasingly valued in the industry.

prices and appreciation at an overview of

The gastronomy of Styria celebrates not only the quality of their dishes, but also the people behind the scenes. Ulli Retter, the successful host of the "Retter Bio-Natur-Resort" in Pöllauberg, was named "Gastronomess of 2025". Her passion for sustainability and regional products was crucial for finding recognition in the industry.

In addition, Hannes Müller was recognized by "Die Trout" on Weißensee as "Cook of 2025". His concept of the "micros season" illustrates the fascination of cooking by emphasizing how the taste of fresh ingredients changes seasonally.

Another special mention is due to the "Mountain Resort Feuerberg" in Bodensdorf, which won the title "Hotel of the Year 2025". Paul Ivić from the "Tian" restaurant in Vienna received the environmental hood, and Jakob Szedonja from the "Apron" in Vienna was appointed "Pâtissier of the Year". The award of the newcomer of the year went to Joachim Jaud from the Tyrolean "Restaurant 141".

Despite the difficult circumstances, Styrian gastronomy keeps up on its head. These awards and the quality of the kitchen show that the region is willing to accept and master the challenges. The reporting on these developments can be found in detail in www.kleinezeitung.at .