It's raining toques in Sterzing Vipiteno! Four restaurants are inspiring the restaurant critics of the restaurant guide Gault&Millau
with their imaginative dishes, their fine wines and their hearty and competent service - as reward they got 9 toques in the guide. Romantik Hotel Stafler
in Mauls/Mules: two restaurant with 5 toques and 2 stars
The Romantik Hotel Stafler is the only hotel in Südtirol/South Tyrol with 2 restaurants with 5 toques - 17 points for the
and 15 points for the Gourmet Restaurant Stafler
The Gourmetstube Einhorn was rewarded generously of "Gault&Millau". Chef Peter Girtler
wowed the fine tongues with congenial own creations: Granny Smith as a vegetarian drink with ice cubes of carrots, mozzarella-tomato-pralines and Tuscan lardo with smoked trout as final. Carefully prepared the cream soup of young peas with scallop carpaccio. „Gault&Millaus“ favourite: Villnössian sheep with spice-onions and artichokes. Recklessly the typical sauce for asparagus: as fulminant ravioli filling. The reward for Girtlers experiments: three toques.
The Romantic Restaurant Stafler next door, where traditional cuisine is served, is in no way inferior: it received two toques for the classic pieces of old-Austrian and Mediterranean cuisine. The team of chef Peter Girtler
it's according to "Gault Millau" one of the best, toughest and most creative crews in Südtirol. 2009 Peter won the first Michelin star
in the Sterzing Vipiteno area, in december 2015
he won is second Michelin star
the magazine "Der grosse Restaurant & Hotel Guide" named him Chef of the year
for the region Südtirol. 2012 the german restaurant guide Schlemmeratlas rated the haute-cuisine with four cutlery for its precision in preparing the dishes. Furthermore in March-April 2011 the lifestyle magazine "Vivida" and in October 2012 the magazine "Mayer's Guide" elected the Stafler restaurants as "Restaurant of the Month". Kleine Flamme
in Vipiteno/Sterzing: two toques
In the past years, Burkhard Bacher
from the restaurant "Kleine Flamme" in Sterzing Vipiteno had cooked up two toques - and defended it successful this year. Bacher, who cooked a long time in Asia, amongst others at the "Oriental
" in Bangkok, mixes so skillfully Oriental and Mediterranean cuisine, that he was rewarded with a Michelin star in 2010 and which he held until 2015.
"Gault&Millau" praises Bachers mild green cream of vegetable broth with tangy blue Tatami fish, pasta Paccheri, racy balanced with amatriciana sauce and steamed squid in red wine. "Delicious" the tuna cubes with an infusion of fresh cheese and vinegar and roasted watermelon. Afterwards rack of lamb with saffron yoghurt and sultana and - finally - filigree Zuccotto with pickled cherries and bitter almond sorbet. Pretzhof
in Tulfer: one toque
By the Pretzhof in Tulfer the restaurant critics of Gault&Millaut praised the deer sausage, the pork terrine, the herb and alpine cheese in various stages of maturity. The overwhelmingly large selection of bread excited the gourmets as well as the strong soup of chamois with liver dumplings. The spätzle with oxtail ragout melted away on the tongue, while the fluffy tyrolean grey cheese soufflé was perfectly cooked. A fillet of pork conquered the palate, as well as the savory roasted potatoes and homemade herb sorbet. The innkeepers couple Karl and Ulli Mair received for this extraordinary taste experience one gourmet hood. Arbor
in Sterzing: one toque
A gourmet toque may also Armin Siller, chef of the restaurant Arbor in Sterzing, call his own. His variation of scallops, au gratin with bacon and raw, was considered as "perfect" by the critics, the risotto with fresh artichokes as "faultless". And even if "Gault&Millau" considered the dual of the Wipp-lamb too few seasoned , the final Topfenschmarren was a special treat.
The art of cooking is a common good in Sterzing Vipiteno and its vacation valleys. The four chefs are well knwown in the scene. They have worked hard, are part of the elite in the region and can compete with the top chefs throughout Europe.