Inflation aside, despite personnel problems: the local gastronomy scene is “harvesting” an excellent award-winning vintage in the just-minted “Gault & Millau 2024”. There are currently 58 restaurants ranging from one to four in Carinthia, and twelve in East Tyrol. This means twelve new companies have been awarded the coveted award; Compared to 2023, only four companies lost their toques.

But let’s start from the beginning: Carinthia’s foodie scene is now dominated by dual leadership. Because: With 18.5 points out of 20, Hubert Wallner from Dellach, Hannes Müller from Weißensee and his “Trout” now occupy fifth place. Quote from the new guide regarding the half-point increase: “Müller’s cuisine has become even more precise, more emphatic and more independent.”

Stefan Lastin now cooks at Gamskogelhütte in Katschberg

© Grömedia

A lot has happened in the 3-cap league. Top chef Stefan Lastin, who moved from Frierss Feines Haus in Villach to Katschberger Gamskogelhütte, enters the competition at 1,850 meters above sea level with three hats and 15.5 points. Quote: “Realistic Alpine products in virtuoso execution.” “Great opera in taste and composition”, testers also confirm Aurea in the center of Villach – the small restaurant is the second 3-pin restaurant new to Carinthia. The hats of the “Nurses” in Neusacherhof in Weißensee and Anras (East Tyrol) were increased from two to three.

Martin Nuart and Philipp Medved from “The Bear and the Sheep”

Martin Nuart and Philipp Medved from “The Bear and the Sheep”

© Hofmann

This time three restaurants achieved the highest entry with two hats: “Bär & Schaf” in the Völkermarkt received 14.5 points for “extraordinarily fresh, modern, comfort food”, while Patrick Pass, Stefan Lastin’s successor at the Frierss Feines Haus in achieved first place. in the same issue Villach and David Senfter in “Vincena” in Lavant, East Tyrol.

Four restaurants have increased from one to two: “Kochwerkstatt” and “Oscar” in Klagenfurt, “Kunsthandwerk” in Liebenfels and the Seefischer in Döbriach on the shores of Lake Millstätter See.

Lots of newcomers

However, it happened mostly in the one-cap league; There haven’t been so many new players in a long time. Recently there are the following brands known for their dedicated cuisine: “Schmackssache” in Velden-Augsdorf, Soleo in Krumpendorf, Enotega in Villach, “mo.wi” in Seeboden, Okto Dining in Klagenfurt, Sandwirt Maria Saal, Dellach’ Bistro Südsee, Gellius Bad Kleinkirchheim in Dellach and Karnerhof on the shores of Lake Faak.

Relegations are not a big problem in the new guide. Monte Dining Club in Matrei, “151” in Klagenfurt and Gasthaus Messnerei Sternberg lost a full point, but they did not lose their points. Almdorf Seinerzeit am Falkert is no longer rated. The Kulinarium in Georgen am Längensee has recently moved to the Landhaus Papitsch in Klagenfurt, the “Federleicht” in the Völkermarkt and the Caramé in Velden have closed. However, although it is too late for a rating in the 2024 guide, the 4-course cuisine can now be experienced at Lilienberg in Tainach, as the entire culinary team around Thomas Guggenberger has taken over.

Barbara and Zlatko Konec from Sandwirt in Maria Saal

Barbara and Zlatko Konec from Sandwirt in Maria Saal

© Grömedia

This is where the most famous Carinthian chef is celebrated once again. With 100 restaurants internationally and more than 5,000 employees, Wolfgang Puck is the “Ambassador of the Year 2024” for “Gault & Millau”, that is, something like a culinary ambassador. And in East Tyrol, four-hatted Gannerhof’s Josef Mühlmann can look forward to the title of “Austrian Restaurateur of the Year”.

Across Austria, the 45th edition of the local “Gault & Millau” lists 876 gourmet addresses with a total of 1,610 hats. Two new 5-micro restaurants have been added at the top: “Döllerer” in Golling and “Juan Amador” in Vienna. Alain Weissgerber from “Taubenkobel” in Burgenland Schützen can be congratulated as Chef of the Year 2024.