Vienna plays a strong role in the Gault&Millau Awards 2027. Several prizes go to venues and personalities from the federal capital: Larissa Andres, host and managing director of the restaurants „Jola“ and „Lara“, is awarded the Service Award. The „Gasthaus Ubl“ is Vienna’s Inn of the Year, and the Wine List of the Year comes from „Heunisch & Erben“. Gault&Millau names the team of the „Intermezzo Bar“ at the Hotel InterContinental Vienna as Bartender of the Year. The Vienna Future Award goes to the restaurant „Rosi“ in the 15th district.

The hood rating also brings good news for the city: „Jola“, Austria’s first vegan fine-dining restaurant, rises to four hoods. Nationwide, 97 establishments are awarded four hoods this year – last year there were 82. In the highest category, there are eight five-hood restaurants this time, one less than last year. The reason for this is the closure of „Obauer“ in Werfen.

With Larissa Andres, Gault&Millau honors a Viennese host who runs two restaurants: „Jola“ and „Lara“. The award is part of an overall strong female presence among the winners. Noemi Zagoni from „Elements“ in St. Anton is named Newcomer of the Year, and Janina Trogisch from „Tannenhof“, also in St. Anton, is Pastry Chef of the Year. Nina Fink receives the title of Sommelier of the Year.

The „Gasthaus Ubl“ in Margareten can be pleased with the title of Vienna’s Inn of the Year. In the Wine List of the Year category, „Heunisch & Erben“ in the third district impressed. The award for Bartender of the Year is shared by Philipp Loidolt, Michal Zavacky, and Franz Taferner from the „Intermezzo Bar“ at the Hotel InterContinental Vienna.

The most important chef award goes to Upper Austria this time: Philip Rachinger from „Ois im Mühltalhof“ in Neufelden is awarded as Gault&Millau „Chef of the Year“. The new title replaces the previous „Chef of the Year“ and, according to Gault&Millau, is also intended to acknowledge the many women in top gastronomy.

Karl and Rudolf Obauer receive the award for their life’s work. The brothers shaped Austrian gastronomy with their restaurant in Werfen for more than four decades and trained numerous chefs. They are now retiring.

In addition to the restaurant awards, the best wines of the year were also honored. For the wine guide, the team tasted more than 2000 wines, sparkling wines, and for the first time, non-alcoholic alternatives. Three wines received the highest rating of 100 points for the first time. The Gault&Millau guides for Austria are now available.

(Ed.)

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