Austrian cuisine is flying high: 888 restaurants were tested, re-tested and evaluated. 806 toques were awarded, including 66 new award-winning restaurants, three restaurants with four toques and 96 newcomers. Congratulations to all of them!

“We are seeing an increase in courage, creativity and new concepts. Conventions are broken more often. In the opposite corner we are seeing a downgrade into a kind of cosy housewife kitchen where a certain longing in us seems to be addressed. Creative excesses have no business here – if the quality is right, that’s no reason of exclusion for the Gault Millau.”—Martina Hohenlohe, Gault Millau editor-in-chief, detects a new trend in the industry.

The best of 2015

Four toques

Karl and Rudolf Obauer, Obauer, Werfen, Salzburg

They have long been an institution and – celebratingtheir 20th anniversary this year – are one of the most reliable pillars of local high-end cuisine. The in Werfen have developed their own distinctive style of using alpine products and regional traditions and subtly transform them into refined and aromatic dishes.

Heinz Reitbauer, Steirereck im Stadtpark, Vienna

Austria’s internationally most renowned restaurant, the Steirereck, was completely rebuilt in 2014 which created a new open look with lots of glass, views into the kitchen and more space for the chefs. ‘scuisine itself remained unchanged: intricate, accurate and elaborate dishes, in which unique vegetables, rare herbs and essences play an important role.

Simon Taxacher, Simon Taxacher, Kirchberg, Tirol

’s French-inspired cuisine combines the highest product quality and craftsmanship with meticulous precision and pleasure in the unusual.

Three toques

Thomas Dorfer, Landhaus Bacher, Mautern

Andreas Döllerer, Döllerer, Golling

Alain Weissgerber, , Schützen am Gebirge

Alexander Fankhauser, Alexander, Fügenberg

Konstantin Filipou, Konstantin Filippou, Vienna

, Silvio Nickol Gourmet Restaurant, Vienna

Markus Pichler and Thorsten Probost, Griggeler Stuba, Lech am Arlberg

The sensation in 2015

TIAN in Vienna was awarded 17 points and becomes the first vegetarian restaurant in the history of the Gault Millau with three toques. Patron Christian Halper and chef offer “Experience Taste” at the highest level and in an urban-chic atmosphere. Their success shows: vegetarian cuisine has finally reached the level of fine dining and TIAN has done it.

The most important prize of the Gault Millau 2015

“Chef of the Year” is Richard Rauch from Steirawirt in Trautmannsdorf, Styria. At only 29 years he is one of the youngest chefs in Austria and with his great skills he manages to spontaneously rehabilitate the “gastronomic experience”.

…and more young chefs under 30 with 3 toques

Harald Irka(23), Saziani Stubn, Styria

Benjamin Parth(26),Stüva,Tyrol

Philip Rachinger(25),Mühltalhof, Upper Austria

Read the interview with Martina Hohenlohe, editor of the Gault Millau guide, !