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Gault Millau’s Top Rated “Toque” Winnners

Austria's Best Gault Millau Restaurants photoWhen the weather takes on the winter chill, a cozy fire and award winning cuisine gets all the better. The Gault Millau guide known for its “toques” (chef’s hats) rather than Michelin's stars and focused on the quality of the food rates Austria’s restaurant every year, and for this last year of the decade, here are the five best. Some of these extraordinary dining experiences are in the heart of Austria’s fascinating cities of culture and history, others may take a bit of a drive with a handy GPS for the trip up a mountain road, surrounded by gorgeous Austrian scenery. But the drive may be worth a stay at the elegant hotels were some of them reside.


Restaurant Hubertus Flizmoos photoThe Restaurant Hubertus (Hubertushof) is located 30 minutes south of the city of Salzburg, noted for its famous Music Festival, the birthplace of Mozart (see Mozart in Salzburg), and the “Sound of Music” in the village of Filzmoos. Chef Johanna Maier is one of Austria’s culinary celebrities and the only female chef that has ever been awarded four toques by Gault Millau and honored as a Grand Chef of the Relais & Châteaux. Maier’s elegantly designed culinary creations are influenced by Asian, French and Austrian cuisine, but they all bear her unique style which is hard to fit into just one category. With nearly twenty-four miles of river rapids and two lakes on the mountain property, fresh fish especially trout features prominently on the menu served in the light and cozy modern ambiance. The restaurant is closed on Mondays and Tuesdays, but open all holidays. Hotel Hubertus


Hotel Restaurant Obaur photoThe family owned hotel and restaurant of the Obauer brothers is found nearby in the town of Werfen, which lies nestled in the Salzach Valley, between the limestone cliffs of the Tennen Mountains and the powerful Hochkönig Massif (“High King Ridge”). A highlight for gourmets who discover this region’s gem of a restaurant. Chefs Karl and Rudy work culinary wonders with an exciting menu of new creations as well as classic dishes of the house – such as trout strudel, catfish with caper sauce, Werfen lamb and cream-cheese lemon mousse. , the highlight among this regions’ various attractions is the family owned hotel/restaurant where Karl and Rudi Obauer are working culinary wonders. They are committed to using only seasonal produce from regional vendors. Hotel Restaurant Obauer


The Steiereck in the heart of the Imperial City of Vienna was the first Austrian restaurant to win four Gault Millau toppers many years ago and has kept them ever since. This culinary institution in Vienna's Stadtpark, known for its fabulous modern Austrian food, is the for the moment only four star bastion in Vienna, noted for elegant ambiance and excellent service to complement the finesse of the dishes created by chef Heinz Reitbauer. For a less pricey meal with the same flair, the restaurant Meierei is right next door.. In this airy, modern setting you can sample 120 varieties of cheese from all around the world, enjoy hot Viennese pastries and fresh baked strudel - as well as classic Viennese dishes and even 4-course menus from the Steiereck’s kitchen. Restaurant Steireck


In 1984 Eveline and Walter Eselböck bought an old farmhouse in Schützen of the Bergen land, a delightful wine-growing village close to the Neusiedler See, under an hour from Vienna, and converted it into a restaurant, the Taubenkobel. Walter Eselböck had no classic restaurant training, but his new found interest in cooking was greeted by a stroke of luck and blessed by fate. The Taubenkobel had become one of the best restaurants in Austria by the 1990s. Chef Eselböck has his own unique uncompromising style, which perfectly combines creativity, regional produce and unconventional thinking. The culinary masterpiece that is the Taubenkobel restaurant is complemented by a small and romantic Relais & Chateau hotel, plus a gourmet food and wine shop. Restaurant Taubenkobel


The Griggeler Stuba in Lech am Arlberg at the Burg Vital Hotel has all the ingredients that make a gourmet restaurant truly inspiring, with Chef Probost, a master in his field, featuring top-quality ingredients, creative compositions emphasizing the intrinsic flavor of the natural products in an atmosphere of comfortable elegance. Chef Thorsten Probost won the most coveted award as Austria's "Chef of the Year" for 2008 for his signature cuisine full of ideas but without pretentiousness. Diners can experience a new world of flavors far beyond Mediterranean rosemary and sage - Japanese water pepper combined with fruity-sweet stevia and green pepper basil. In addition to exotic herbs originating in many different countries including Japan and Mexico, Pobost works with unique herbs local to the Austrian alpine of pimpernel, wood sorrel, yarrow and lovage. Burg Vital Hotel

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These articles are copyrighted and the sole property of Bargain Luxury Travel and WLPV, LLC. and may not be copied or reprinted without permission. Restaurant Obauer photo Thomas Apolt.

See Also:

Germany's Michelin 3 Star Castle Restaurants

Gourmet Restaurants Prague

Marriot Vienna Stadtpark

Grand Hotel Europa Innsbruck

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