Overall, Austrian cuisine is flying high, according to Gault Millau. With a whopping 808 toques, 15 more than last year, Austria has reached a new record. “We can conclude that the quality continues to go upward,” says Editor-in-Chief of Gault Millau, Martina Hohenlohe. “This applies to the products used as well as the technical skills and creativity.”
With 138 toques, Austria’s capital Vienna has now also become a culinary world city and has moved up into the league of those European cities where international guests come for a short culinary break. Nowhere in Austria is cuisine more versatile than in Vienna, which sees some impressive climbers:
Restaurant Konstantin Filippou
The chef was already very successful with his three toques at restaurant Novelli, but this year he’s pulled out all the stops to impress the judges. In March 2013 he opened his own restaurant in central Vienna. Gault Millau praises his excellent command of harmony and contrast, his culinary seriousness and positively erotic culinary delights and awards his new restaurant three toques.
Chef Harald Riedl has for years been known among the Viennese gourmet scene as tireless traveller, but he seems to have settled at last. Last year he reached two toques and this year he was awarded another point, making it 16.
The new restaurant at Hotel Kempinski on the Schottenring also got off to a better start. In the style of a grand hotel, Chef Philipp Vogel offers a very idiosyncratic and unusually creative cuisine, according to Gault Millau, and is awarded two toques.
François im Vierzehnten
The French Canadian François Laliberté is offering a refreshing surprise in the Viennese suburbs. The likeable chef serves a kind of Mediterranean cuisine never-before-seen in Vienna. In their review, Gault Millau mentions, particularly, his outstanding confidence with Arabic spices and calls him an absolute asset to Vienna’s culinary scene.The Gault Millau Austria 2014 sees him beingawarded his first toque.
It took Silvio Nickol six years to finally win the prestigious “Chef of the Year” title, but now his exciting three-toque cuisine in his eponymously named restaurant Silvio Nickol in Palais Coburg has finally made it. Congratulations!
Austria’s previously named four-toque-elite are Heinz Reitbauer of Steirereck, Vienna, Walter Eselböck and Alain Weissgerber of Taubenkobel in Schützen am Gebirge, and Karl and Rudolf Obauer of Restaurant Obauer in Werfen, Salzburg. They are joined this year by Simon Taxacher.
Those who lost points are the Interalpenhotel Tyrol (formerly 18 now 16 points, two toques), which might be due to the departure of longtime chef Christoph Zangerl. Le Loft Vienna was awarded only 13 points, down from 15 last year. Trippolt’s Zum Bären in Carinthia has lost one of the three toques it had since 2010 due to a downgrade to 16 points. The Bachler in Althofen as well as the Arlberg Hospiz Hotel lose one point and are awarded 14 points this year.