This year, Falstaff is once again honoring the most important projects and personalities – including the Lifetime Achievement, the Chef of the Year, the Hostess of the Year and the Opening of the Year.
RESTAURANTGUIDE 2026: THE BEST RESTAURANTS IN THE FEDERAL STATES
RESTAURANTGUIDE 2026: THESE ARE THE BEST RESTAURANTS IN AUSTRIA
Fabio Giacobello, "Fabios", Vienna
In his younger years, Fabio Giacobello roamed wherever there was something going on: France, England, Miami, Germany. The fact that we have had him in Vienna for so long is thanks to the headhunter who was looking for a restaurant manager for the new branch of "Cantinetta Antinori" in 1995. The rest is gastronomic history. Born in Milan, he ran the "Cantinetta" and then the legendary "Novelli" with as much passion as if they were his own restaurants. At times, he even took over as head chef – with great talent – when the latter abruptly resigned. In 2002, the time had come to open his own restaurant.
The logical and therefore only possible name: "Fabios". Almost 24 years later, the restaurant at the very best address on Tuchlauben is still the place to be internationally. There's only one thing you should never call Fabio's: a "posh Italian". At some point, this word got Fabio so worked up that a separate entry on the homepage explains what there is no such thing as here: "Chichi, bells and whistles and chic". On the other hand, this self-definition applies to the "Fabios" as well as to its extraordinary patron: "Not noble. Just special".
Rosi Schipflinger, "Rosi's Sonnbergstuben", Kitzbühel
Rest is – almost – a foreign word for Rosi Schipflinger. Rest would mean doing nothing, not singing, not taking care of the guests, whom she meets as people and not as revenue generators. But turnover is of course also part of success. The Sonnbergstuben, which opened in 1968, at 1,200 meters above sea level, high above Kitzbühel, serves up to 1,000 dishes on a good day – and there are often good days here. A huge success, to which son Fridel contributes a great deal as head chef. Above all, however, it is Rosi Schipflinger's personality that has made her "Sonnbergstuben" – it's fair to say – world-famous. Where else can you rightly hope that the landlady will not only greet and serve you, but will almost certainly also sing or yodel? Her song "Kitzbühel, mein Augenstern" has been the unofficial anthem of the region since its premiere in 1991. Rosi has many loyal guests. One of the most loyal, for example, is Arnold Schwarzenegger, who always appears spontaneously at the door. And why? Because even as a little girl, Rosi felt what she still calls the motto of her life: "I like the Leit."
Fabian Günzel, "Aend", Vienna
Fabian Günzel has already received an award from Falstaff – in the 2019 Restaurant Guide, his "aend" was the opening of the year. It is now eight years since the chef, who grew up in the GDR, opened his own restaurant - in an area of Vienna where some people only gave the idea of fine dining a few months, not far from the Gumpendorfer Gürtel. During his career, Günzel was able to experience the two legends Eckart Witzigmann and Heinz Winkler, and worked as sous-chef to Silvio Nickol at Vienna's Palais Coburg. He was head chef for the first time at "Le Loft" in the former "Sofitel Vienna". And then, in March 2018, the vision of opening a relaxed restaurant in a corner of Vienna's Mariahilf district, whose name "aend" is also a concept – namely Bringing things together that belong together: guest & host, pleasure & quality, experience & curiosity, the unconventional & sophisticated. And you can add to that, casualness & taste. While countless details on the plates elsewhere cause distraction, Fabian Günzel's well thought-out menus provide clarity. Few ingredients. Remarkable precision. Lots of flavor. And – never nonsense.
Hans-Jörg Unterrainer, "The Kirchenwirt since 1326", Leogang
If you are looking for exceptional, mature or otherwise extremely rare wines without success, you have a very good chance of finding them in Hans-Jörg Unterrainer's vaults. Together with his sister, he runs one of the most traditional inns in the nation – only a few can say "since 1326" on their portal, and so the "Kirchenwirt" is celebrating its 700th anniversary this year. The magnificent "Kirchenwirt" in Leogang is an institution of hospitality. Hans-Jörg Unterrainer's passion is the cellars beneath the historic house and, above all, all the bottles that are waiting to be enjoyed there. What few people will know, however, is that the head sommelier is just as knowledgeable about snowboarding as he is about the best wines in the world. Until 2009, he was a professional snowboarder, successfully chasing medals on the slopes from Tyrol to the USA and South Korea. And these are sometimes just as hard to come by as the world's greatest wine rarities. Hans-Jörg Unterrainer has this piece of wisdom for his valued guests: "Listen to your heart, otherwise listen to the sommelier."
Austrian Airlines Flight Experience
Hardly any other airline has so consistently associated its service team with a color. For decades, the distinctive "AUA red" has stood for motivation, hospitality and Austrian cordiality – on the ground and in the air. While other airlines are reducing their range of services, the red-white-red premium airline has recently received another award. SKYTRAX has been surveying customer satisfaction in the skies every year since 1999. After 2023, the "AUA" crew secured the title of "Best Airline Service Staff in Europe" for the second time in 2025 and also ranked among the top 20 worldwide. A recognition that, in addition to safety, above all honors the hospitality practiced in all three travel classes – and at the same time serves as an incentive for further development. One example of this is the training program initiated in 2024 by Österreich Wein Marketing (ÖWM) together with Austrian Airlines, which has already qualified over 100 crew members as "Austrian Wine Experts". Because an airplane can only take off with competence, team spirit and reliability – supplemented by an extra portion of charm.
Original Sacher cake, "Hotel Sacher", Vienna
You can observe the phenomenon from the State Opera. No other cake has ever managed to make people queue up for it - either for immediate enjoyment in the Sacher Café or for a take away to all parts of the world. The story of the Original Sacher-Torte began in Vienna in 1832 – in a situation where failure was not an option. At the court of Prince Metternich, a 16-year-old apprentice, who stood in for the sick chef, succeeded in creating a dish of extraordinary significance: Franz Sacher's simple and precise composition of chocolate and apricot jam not only met the taste of high-ranking guests, over the decades it mutated into a culinary symbol of Vienna and Austria, eventually even becoming an international icon. As part of the Sacher Artists' Collection, a different renowned artist designs the cake's packaging every year. Until May 2026, the Original Sacher-Torte will even be the guest of honor at a Hotel Sacher pop-up in London's The Lanesborough Hotel. The core of the story has remained the same: the original Sacher Torte with lots of chocolate and its two layers of jam.
"Zimmerl", Waidhofen an der Thaya
Bernhard Zimmerl simply did it and fulfilled his dream - but how else! In Waidhofen an der Thaya, high up in the Waldviertel, he has opened a gourmet temple of quite international stature. Right next door to his large – and remarkably high achieving – pub Foggy Mix, the young man has created a really beautiful, intimate and very cosmopolitan restaurant called "Zimmerl". Dark shades of green, really fine velvet and delicate curtains set the scene. The food - no fewer than 23 small courses – is served in a sitting, punctually from 6 pm. Small delicacies made from the finest ingredients, such as a king crab tartelette, rose-shaped hamachi sashimi with N25 caviar or Tristan langoustine from the South Atlantic (!) in nutty yuzu butter. There is pigeon with Wagyu and Périgord truffle, turbot with XO sauce or the French stinky cheese Époisses with pear ice cream. Yes, "Zimmerl" is bold, fully focused and delivers a memorable evening. Congratulations!
"Herbeck Neue Gastwirtschaft", Vienna
If you come to "Herbeck" by streetcar – why this is highly advisable, more on that later – you can't get off at the wrong stop. Herbeckstraße is written on the front of the 40. And every set makes a circuit around the inn. Eleven years ago, a trio of culinary experts took on this run-down gem: Barbara Bonka, who has since retired, Michael Kantor, the wine freak and operator of the legendary buffet in Pötzleinsdorfer Schlosspark, and the former "Hink" manager Wolfgang Nemeth as landlord. The "Herbeck" has a splendid bar, a spacious dining room with high windows and a magnificent garden. Dominik Wagner, who has worked at the "Clementine im Glashaus" or "Das Wolf" in the past, provides Viennese pub cuisine cooked to a high standard. The menu here sometimes includes delicacies such as Leberpofesen soup or venison roulades. The roasted fried chicken comes in a basket, just like it used to. And when it comes to wine, there is plenty to report; what Michael Kantor brings together from all over the world regularly amazes even connoisseurs. It is not for nothing that this inn, which opened in 1904, was once called "Zum guten Tröpferl".
"Bärenwirt", Hermagor
This is just how you imagine it: The traditional "Bärenwirt" with over a hundred years of history is located in the middle of Hermagor's beautiful main square. It became what it is today a decade ago, when Manuel Ressi and his wife Claudia returned to their homeland from faraway Vienna. Many call themselves "Steirereck students". Manuel Ressi served there for over a decade – first under Helmut Österreicher, then for a long time under Heinz Reitbauer. Thanks to this enormous wealth of experience, it didn't take long for the "Bärenwirt" to mutate from a good inn to one of the top addresses in Carinthia under the management of the Ressis. Nevertheless, classic inn dishes have never been and will never be neglected here. For delicacies such as spleen slices soup, Gailtal ribs or Kasnudeln (cheese noodles), people like to come here just as much as for the "Bärenwanderung" menu, where Ressi shows off his creative side. The ingredients come from the rich region, and Ressi is one of the few who doesn't faint when it comes to carving whole animals. Now he himself is passing on his knowledge to the next generation – as befits a really good country inn.
"Collina am Berg", Vienna
In the heart of Vienna's seventh district, the passionate chef and restaurateur Tono Soravia has established a restaurant with a philosophical approach: "Collina am Berg" – referring to its location on the inner-city Spittelberg. Soravia defines his idea as follows: "The originality of local products with a broad view of the bigger picture." After working in France and Hong Kong, he now devotes himself to his passion for game – directly from his own hunt. Head chef Oskar Kastowsky creates one of the most unusual menus in the country. The venison is served with baked meat and Waldorf salad, the deer with a tonnato and Bonito del Norte. Almost everything from the animal is used – see also game ramen with udon noodles. The restaurant is known far and wide for its porchetta. The fish come from the clear waters of the Alps and Alpine foothills. As far as possible, the vegetables are sourced from regional cultivation. And above all – the kitchen is able to tell a story about each product, leaving out the usual wholesale supply channels. This means that not everything is always in stock. Unfortunately, what's over is over. A sustainable concept against the supposed compulsion to always offer everything.
"Sternbräu", Salzburg
The "Sternbräu" is located in the heart of Salzburg's old town and was first mentioned in 1542. The star in the name still stands as a guild symbol for the centuries-old brewing tradition. The brewery was an early meeting place for city society: Mozart was among the guests, and later Karl Reisenbichler's murals in the Bürgersaal told Salzburg's history like an open picture book. Following the relocation of the brewery and several structural changes, the "Sternbräu" developed from a large inn into an urban gastronomic cosmos. The comprehensive redesign in 2014 created eleven individual rooms as well as four guest gardens – with modern furnishings and yet noticeably rooted in the past. In culinary terms, the "Sternbräu" team around landlord Harald Kratzer and chef Michael Pratter combine Austrian classics with regionality: meat from Salzburg and Bavaria, organic bread, cheese from the surrounding area, plus local wines and spirits. The focus is on the "SternBier", brewed exclusively in organic quality by Salzburg's private brewery Stiegl since 2025. The "Sternbräu" thus remains what it has always been: a place of change – and a fixed star of Salzburg's beer culture.
RESTAURANTGUIDE 2026: THE BEST RESTAURANTS IN AUSTRIA
Further rankings from the Restaurant & Inn Guide 2026:
