FOR THE THIRD TIME IN A ROW, BENJAMIN PARTH EARNS 19 POINTS IN GAULT&MILLAU AUSTRIA, REMAINING THE ONLY FIVE-TOQUE CHEF IN THE REGION AND TYROL’S NUMBER ONE.
At the top, everything remains unchanged. Eight of Austria’s finest restaurants have once again received the highest honor and score awarded annually by the prestigious gourmet guide Gault&Millau: five toques and 19 out of a possible 20 points. Among these elite establishments is, for the third consecutive year, Tyrol’s most decorated chef Benjamin Parth with his gourmet restaurant Stüva at the Boutiquehotel Yscla in Ischgl.
“There are sauces that take your breath away. For Parth, they are the essence of culinary art. But it’s not just the sauces: Parth’s mastery of fish and his skillful handling of it is evident right from the first course…” — an excerpt from this year’s review and just one of many reasons for Benjamin Parth’s culinary excellence in the new Gault&Millau Restaurant Guide.
The restaurants Amador, Silvio Nickol, Konstantin Filippou, and Steirereck, all located in Vienna, Döllerer in Golling, Ikarus in Salzburg, Obauer in Werfen, and Stüva in Ischgl are Austria’s top eight, all awarded 19 out of 20 points in the newly released Gault&Millau Restaurant Guide 2025 during the recent ceremony in Vienna.
In 2019, the renowned Austrian restaurant critic expanded the toque rating system to include five toques, following the French model, to allow for better international comparison. Ratings are based on freshness (seasonality) and quality of ingredients, creativity, modern preparation techniques, and originality in new dishes. Also considered are harmony in preparation, preservation of natural flavors, precision in cooking, and the quality of soups and sauces. Scores reflect only the cuisine; ambiance and service are not evaluated. The perfect score of 20/20 has never been awarded in practice.
“That Gault&Millau has awarded me and our gourmet restaurant Stüva in Ischgl 19 points for the third time in a row truly means a lot to me. It recognizes the consistency of our culinary performance at the highest level. I also want to warmly congratulate all other toque winners and, as in previous years, extend my deepest thanks to my fantastic team,” said Benjamin Parth.
With 19/20 points, Parth remains the only five-toque chef in Tyrol and the most highly awarded chef in the region.