Michelin Guide

Stars for Carinthian gastronomy

Dishes must be delicious in taste and beautiful to look at for the kitchen to earn a Michelin star.

(Bild: Österreich Werbung Julian Schmidt )

A great moment for Carinthian cuisine: many Carinthian restaurants received awards in the Michelin Guide, which is being published again this year for the first time since 2009. Four gourmet temples received a Michelin star. Five restaurants were recognized for sustainability.

Eight restaurants from Carinthia received a total of 10 awards at Hangar 7 in Salzburg, as two restaurants were recognized in two categories. The gourmet restaurant Hubert Wallner in Maria Wörth, the gourmet hotel Die Forelle am Weißensee, the restaurant Moritz in Grafenstein and the Rouge & Noir am Weißensee each received a Michelin star. 

"Our team is delighted that Carinthia is being recognized again," says Hubert Wallner. "We have many good chefs who invest a lot. The passion speaks for us, and now, of course, our goal is a second star." The highest Michelin award is three stars. Wallner also cooked up a storm at the award ceremony in Hangar 7.

Twelve-course menu with twelve wines

Stefan Glantschnig from Rouge & Noir also received a star. The 35-year-old decided to train as a chef at the age of 17. He learned his trade in the most renowned kitchens in Europe. At Hanner in Mayerling, L'Arnsbourg in France and Jan Hartwig's Atelier. In 2017, Glantschnig won the legendary Junge Wilde cooking competition and has been on a culinary high ever since. "We now run a boutique hotel at Neusacher Hof, with black tables in a red room. Hence the name 'Rouge & Noir'. We offer a twelve-course menu with twelve wines. Quality goes down well. The first star is amazing."

Proud of the awards!

(Bild: Österreich Werbung Julian Schmidt )

Sustainability is important

Hans Müller from Forelle am Weißensee, Roman Pichler from Moritz in Grafenstein, Michael Sicher from Fischrestaurant Sicher in Tainach, Manuel Ressi from Bärenwirt in Hermagor and Martin Nuart from Restaurant Bär & Schaf Wirtschaft in Völkermarkt are delighted with the green Michelin star for sustainability. This is also proof of how well Slow Food is received.

Bib Gourmands for a particularly good price-performance ratio were awarded to Ralph Kollnitzer from Reiterhof Stückler in Wolfsberg. That is also a good idea.

Target group with purchasing power

"For many people, good food and vacations go hand in hand. The Carinthian Alps-Adriatic cuisine in its wide range is an important experience factor for Carinthia guests and contributes to the booking decision. The awards to Carinthian restaurants now also put Carinthia on the global map of top gastronomy," says Klaus Ehrenbrandtner, Managing Director of Kärnten Werbung.

With over 16 million monthly page views and 2.8 million Instagram followers, the Michelin Guide reaches an affluent, enjoyment-oriented target group.

"These awards bring in new guests, which we urgently need. Our chefs are the beacons for the entire gastronomy sector," says gastronomy spokesperson Stefan Sternat.

Hubert Wallner classifies the awards for the tourism province of Carinthia. "There is still a lot of room for improvement. We have good chefs who all stick together. We want to go one better next year."