Gault & Millau and A la Carte rank Ischgl as the absolute mecca for gourmets in Tyrol
The Paznaunerstube restaurant at Hotel Trofana Royal was again awarded 3 toques (18 points) by Gault & Millau. The A la Carte gourmet guide - which publishes its rankings at the beginning of October - also awarded the restaurant run by head chef Martin Sieberer with 5 stars (96 points), the same as last year. Sieberer's second restaurant, Heimatbühne, was awarded 3 stars (86 points) by A la Carte and 2 toques (15 points) by Gault & Millau. The two restaurants at Hotel Trofana Royal therefore have a combined total of 5 toques and 8 stars under one roof.
Benjamin Parth, head chef at Stüva restaurant at Hotel YSCLA was also pleased with the 18 points (3 toques) awarded by Gault & Millau. A la Carte also reconfirmed its five-star rating for the restaurant in 2018 (with an increase by one point to 96 points), making the 29-year-old one of the youngest 5-star chefs.
The Schlossherrnstube restaurant in the Schlosshotel Ischgl (head chef Gustav Jantscher) was awarded 17 points by Gault & Millau and received 3 toques for the first time. The A la Carte guide awarded his restaurant 92 points and 4 stars.
Furthermore, the Stiar in Sport- und Genusshotel Silvretta - a new restaurant in Ischgl run by head chef Gunther Döberl (formerly at Schlossherrnstube in Schlosshotel Ischgl) - was awarded 89 points (4 stars) by the A la Carte guide and 16 points (2 toques) by Gault & Millau.
The Fliana Gourmet at Hotel Fliana (head chef Andreas Spitzer) was awarded more than 15 points by Gault & Millau and thus received 2 toques for the first time. The gourmet testers for the A la Carte guide were also impressed and awarded the restaurant with 3 stars (81 points).
Klaus Brunmayr from Lucy Wang was again awarded 13 points (1 toque) in the Gault & Millau 2018 guide.