From lifetime achievement to new opening, sommelier and chef of the year and best service - Falstaff honors Austria's cream of the culinary crop.
Peter Friese, "Zum Schwarzen Kameel", Vienna
If it had been up to his father, Peter Friese should have taken up an honorable profession, for example something in the public sector. But he became a landlord. Because as a child he saw how much money his parents earned from a wine tavern at the Opera Ball. What Friese didn't know at the time was that they also had to pay a lot of bills.
Nevertheless, Peter Friese has never regretted becoming a restaurateur. On the contrary - because he is the landlord of a restaurant that is more than 400 years old and can confidently be described as an icon of local gastronomy, and not just because of its magnificent Art Nouveau interior. Everyone frequents the "Schwarzes Kameel", from bank managers to street sweepers, says Friese, who only moved the restaurant in the Kameel to the second floor at the end of 2024 after renovations. Name: Beletage. The café and the store for the popular sandwiches are also located on the ground floor. In addition to the Kameel, Friese also runs the Campari Bar diagonally opposite, which has quickly become a real crowd-puller. This makes him one of the city's most successful restaurateurs. Congratulations!
Toni Mörwald
Feuersbrunn would probably have remained a small, obscure village, if a certain young go-getter called Toni Mörwald had not decided to break out of the rural idyll and chart his own path. Over three decades and counting, Mörwald has made his name an incomparable trademark in the Austrian culinary scene. Today, he is active in nearly all areas of gastronomy: as a chef and restaurateur, a catering entrepreneur, the popular figurehead of a flourishing cookery school and, last but not least, the author of countless bestselling cookbooks. Mörwald learned his craft from Austria's legendary chef Reinhard Gerer, among others, but he also gained valuable experience in France, Monaco, Italy, Spain and China. In 1989, he finally took over "Zur Traube", the restaurant of his parents. But "Toni" is also Austria's most gifted "networker" in the local restaurant scene. Nobody gets past him!
Lukas Mraz, Mraz & Sohn, Vienna
Among international gourmets, a reservation at Mraz & Sohn has long been one of the hottest commodities in Vienna – particularly if you nabbed the table in the kitchen with a clear view of the action. The food served up by Lukas Mraz and his father Markus on Wallensteinstrasse, a part of town not otherwise known for its sophistication, has long caused an international sensation. Their dishes burst with finesse and generosity; classy – but without any outdated notions of luxury and fine dining. An evening at Mraz & Sohn always has a surprising, sometimes adventurous air. The menu is constantly in motion, refusing to stick to the execution of tried and tested classics – if only because Lukas Mraz feels his menu would otherwise "quickly become too bland". Reverence is also paid to the Balkan and Turkish influences in the neighborhood – with an ingenious interpretation of lahmacun and Turkish coffee, which is prepared at the table in a particularly charming way. It is no coincidence that Lukas Mraz is on a first-name bases with the young avant-garde of the Viennese art world. He himself is a chef who is constantly pushing the boundaries of cuisine and art – and has at least as much fun doing so as he does serving his patrons.
Josef Neulinger, Almhof Schneider, Lech
Josef Neulinger, the sommelier of the Almhof Schneider in Lech am Arlberg for over two decades, has created one of the most profound and diverse wine lists in the Alps thanks to his signature style, which goes far beyond the classic selection. Neulinger manages his treasure trove so carefully that he only ever offers wines in their optimal drinking window – whether they be selected rarities or quirky newcomers. The man knows how to recommend a Gelber Muskateller Perz from Gross for barely 50 euros with same enthusiasm he reserves for the finest vintages from Château Rayas, Jean-Louis Chave or Domaine de la Romanée-Conti. Every glass is an experience. His ability to find the perfect recommendation for every guest is based on a deep understanding of taste and personality. Neulinger's exemplary dedication to Austrian wine and its most refined representatives also deserves special praise. Especially in a house of such unique status and internationality, it is very laudable to show how extraordinarily well Austrian wines compare to the best in the world. The man is truly an ambassador of wine culture par excellence.
Toni Tossmann, Mochi Group, Vienna
Experts have been wondering for years about the secret to Mochi's success: Year after year, they've opened new blockbuster restaurants, managing to get even the most jaded of Viennese diners hyped about their latest venture. Sure, the food is delicious. But just as important for the overall experience and the unmistakable Mochi factor is their service and the special sense of hospitality each guest experiences. The attention they give even under extreme pressure, even with a packed restaurant and garden. The witty banter they trade when appropriate. And – perhaps most importantly – their preference for hiring real personalities instead of slick operators. The fact that this has worked so consistently for years is thanks to a team effort in a class of its own – with F&B director Toni Tossmann as head of service and guiding hand behind the scenes. Tossmann is not above jumping in to bus tables when needed, which is symptomatic of his approach. Team spirit is more alive here than anywhere else. Of course, the team also deserves recognition, but today we congratulate Toni Tossmann as the man responsible!
Sepp Schellhorn
Ever since Sepp Schellhorn passed the Seehof in Goldegg on to his son Felix ("Healthy Boy Band") - and before he took on a new challenge by accepting a cabinet position – he had even more time to infect others with his enthusiasm for good food. This time, via social media: His Instagram profile "Pepssch" has nearly half a million followers. His cooking performances show how to make classic chicken paprikash, cabbage rolls, veal salisbury steak or cream puffs – and are viewed millions of times. On YouTube, they've become the authoritative tutorials for a – predominantly international – fan community. And you really learn a lot: how uncomplicated and delicious Austrian cuisine is, how relaxed cooking can be – and how easy-going, straightforward and devoted to really good food Austrians are. Even if, like Schellhorn, we're sometimes a bit too chill, or even grumpy. But that's not all. On "Kitchen Impossible", Tim Mälzer's cooking show on German television, Schellhorn is almost permanent fixture, entertaining audiences with his wit, can-do mentality – and infectiously cool way of being Austrian. Thank you, Sepp!
Belétage, Traunkirchen
In 2027, the Post in Traunkirchen will celebrate its 700th anniversary – so it can be said they have experience in pampering guests. There are still two years to go until the big day, but owner Wolfgang Gröller has already opened the perfect restaurant for the party. The Belétage is on the second floor of the quiet country hotel, which has expanding with a spectacular new building featuring every conceivable comfort after an extensive renovation. And it turned out beautifully: with a breathtaking view over the lake, with wonderfully cosmopolitan cuisine, yet a keen eye for the bounty of the region. Lukas Nagl, the chef of their sister restaurant Bootshaus, installed his sous-chef Max Deuker here – and he has done the master chef proud.
In addition to their grandiose flame-grilled fare and the always outstanding fish courses, their anti-cyclical opening hours in particular make this place unique to the region: Breakfast is served until noon, the kitchen opens at 16:00 – and if you show up at 22:00, you still get the full program. And afterward? The sophisticated creations of mixologist Marcus Volsa await in the spacious bar!
Reznicek, Vienna
It is debatable whether Julian Lechner and Simon Schubert's Reznicek is a restaurant in the guise of a Viennese bistro – or a Viennese bistro with clear restaurant aspirations. Either way, it is gorgeous – with a classic partition made of etched glass, the antique bar counter and the ceiling of vintage formica. The kitchen crafts Viennese cuisine of the highest order, often made with classic (ergo: French) techniques and a mischievous nod to the lofty heights of haute cuisine. In Paris, young chefs do this in old bistros after learning the ropes from the greats – and call it "bistronomy". A longtime veteran of Mraz & Sohn, Lechner knows exactly what haute cuisine is. Nevertheless, it is the ever-comforting cordon bleu (and what a cordon bleu it is!) that is the showstopper here, while quieter dishes like their terrific terrine of spring leeks with grapefruit and roasted nuts shine more subtly. Lechner is a great chef, while his partner and sommelier Simon Schubert is responsible for the dining atmosphere. The latter has a wonderful wine cellar, always with several fine bottles open and a bone-dry, off-the-cuff wit. The epitome of a real Viennese bistro!
Gasthaus Gruber, Euratsfeld
This is how a contemporary country inn should work: Next to the entrance, there's a small kiosk where you can stock up on the best steaks, ribs, sausages and home-made dishes in a jar. The bar at the front looks like it did in the old days, surrounded by patrons playing cards and drinking beer.
Further back, in the new, more elegant dining room, you can enjoy a mixture of rustic classics and finer cuisine without airs and graces from an always small but frequently changing menu - from cordon bleu and Malakofftorte to pikeperch & saffron or celeriac tortellini. New owner Christian Gruber works in the kitchen and, alongside his partner Melanie Kalkhofer, runs the family inn according to the motto "New and old. Old and new. We love both." Incidentally, this also includes a well-stocked wine cellar.
The two met at Landhaus Bacher and then moved to Schloss Schauenstein, headed by top Swiss chef Andreas Caminada. Gruber moved through all the kitchen ranks there, while Kalkhofer was one of their sommeliers. Anyone who served in such an establishment for four years can make it anywhere. However, they decided to stay with their family in Euratsfeld, putting it on the map. What a stroke of luck!
Gartenrast, Radenthein
The Gartenrast will turn 100 in 2027, and the Bacher family's passion for beer goes back to the days of Norbert and "Zenzi" Trattnig. Formerly a bus garage, one of Carinthia's first craft beer breweries (Shilling) moved in back in 2013, allowing creations such as Nock Ale to be enjoyed with the restaurant's unpretentious cuisine. The fact that the beer menu – with many non-alcoholic options – is more extensive than the wine list pleases cyclists who stop here on the Nockberge Tour. For beer gourmets, a "shilling burger" with your choice of specialty beer – from Hofstetten's Granitbock to Zirbale from fellow brewer Bierix from Untertweng – is a must. You can count the number of Carinthian pubs with Picon Bière on the menu on one hand, as well as those offering Liefmans and Lindemans from Belgium. Ulrich "Uli" Bacher appreciates the versatility of beer. That's why their selection changes regularly. One more delicious reason to visit the Gartenrast often!
Die Forelle, Weissensee
Hannes Müller is one of the best chefs in Carinthia, but his "Forelle" stands out for numerous reasons. Sustainability and innovative ideas have been a top priority here from the very beginning. Close cooperation with local producers is not only a must in their effort to keep delivery distances short, but is also one of the foundations of their cuisine. Strict seasonality, combined with preserving, pickling and dehydrating ingredients, characterizes Müller's style. But respect for high-quality ingredients also means minimizing waste and using meat "from nose to tail" – and the same applies to fruit and vegetables. The basic produce is one thing, the finished dishes are another: Müller is a self-confessed recycler and proud of his creativity in this regard. At the Forelle, sustainability also applies to energy: local wood for the old stove is just as much a matter of course as their solar panels, which produces most of the energy required for the kitchen. Awareness of local tradition and world-class cuisine are components that are by no means contradictory, but rather mutually dependent.
