Hat from East Tyrol fell as high as not

Autumn is one of the best things: Gault Millau has not made his Hauben-verliehen and Osttirol-setzte at the Haubendichte nor a single drawing. The shepherd performed a great feat and brought his life with the credit of the counter. Regional warfare can be a tough task. It is neither a secret Haubensegment nor a Luft nach oben. He would have lived more than three days, as in the past. It is one of the best restaurants out of eleven in Vorjahr op zölf gestiegen. The absolute newcomer is the restaurant La Rosa in Hotel Belmonte in Sillian. Because the man is completely overweight, that is his first life.

Essen zu Normalprijsen

Der Gault Millau stopped in the celebration Bewertung fest: “Formidable is the performance of the Raviolo vom Villgrater Kaninchen with Wildkräutersalat and Bergkräuteröl. Oder der Pustertaler Hirsch. The service Yanik Webhofer as Ragout with Polenta and ebenfalls Wildkräutern.” Geglänzt has both the Köche Stefan Königsberger and Yanik Webhofer, die der Erfolg mehr als freut: “Uns vereint de Leidenschaft zum Kochen und de Liebe zu den Produkten. We buy with regional products, we inspire our aber international.” Im La Rosa vergild is jetzt, das Niveau zu halten en gleichzeitig een Restaurant van bleiben, woman zu Normal price zu Essen bekommt.

Clemens Gesser dares to live happily ever after

© KK/Elias Bachmann

Zweiter Hauben-Hotspot in Sillian is the Hotel Gesser. Aus dem Stand hat man here bought two Hauben. Clemens Gesser thinks it’s cool, he’s a team that has settled on Anhieb. Mit seinem Bruder Markus führt ist het hotel in Dritter Generation. In der Küche gibt de Regionalität den Ton an. Culinary food with Clemens Gesser at the “Chef’s Table”, we are very happy with the menu. “The pasta with Hirschfleisch, coated with Speck, is like gelungen. With the essential smooth and pure rubbenkraut you can use an orderly contrast with salty-süßen Pastete. Das Zweierlei vom Lamm – a simple geschmort with cardboard foam and a final as geräuchertes Lammherz – between Talent and craftsmanship from Wissen. Family, friendly service“, Lautet das Zeugnis von Gault Millau.

Mehlwürmer zum Schluss

Seine vier Hauben stops at the Gannerhof in Innervillgraten. “Over the Gannerhof and Josef Mühlmann is the epitome of everything written,” states the Gault Millau festival. “The Mühlmanns have a remarkable character and a polarizing cuisine. Who in our autumn with a blopend kerze from Schmalz on Röstzwiebeln in the gang and mehlwürmern, is a single bird bears zum Schluss“, he is in the Bewertung.

Küchenchef Max van Triel muss Abstriche hinnehmen

© KK/Privat

There are many restaurants, which have a wonderful feeling. Here you will find the Rauterstube in Matrei with Küchenchef Max van Triel. Gault Millau has done a stufting for the second time. The comment: “Everything focused on the Tisch – more than that.” Hotel Rauter is rated under the Gault Millau as a “small country hotel”. According to hotelier Michael Obwexer, “The leader was the critical guest of this small country hotel,” he said.

Drei Hauben searches for the Pfleger in Anras and the Saluti in Matrei. While the two are happy with each other at the Parkhotel Tristacher See. This is one of the most important things. Zwei Hauben goes to Vincena at the Golfplatz in Lavant. A Haube offers the restaurant Im Stadl in Nußdorf-Debant, the Gradonna in Kals, the Strasserwirt in Strassen and the Jakobistube in the Hotel Jesacher in St. Jakob.