Gault & Millau: Toque-awarded restaurants in Tyrol

Toque-awarded cuisine refers to upscale gourmet cuisine that is rated by the Gault&Millau restaurant guide. Restaurants with one or more toques are characterised by outstanding quality, creativity and the use of first-class ingredients. Perfect preparation plays just as important a role as innovative ideas and harmonious presentation. In Tyrol, award-winning restaurants often combine tradition with modern influences and attach great importance to regionality.

In the 2026 edition, 119 restaurants in Tyrol were awarded toques. This puts Tyrol in first place among the federal states with the most toques - ahead of Salzburg and Vienna.

Award-winning chefs in Tyrol are true ambassadors of regional cuisine. They attach great importance to using local ingredients such as fresh vegetables, meat from local farmers and dairy products from the Tyrolean Alps. They are passionate about combining traditional recipes with modern influences and innovative techniques. Their aim is to offer guests an unforgettable flavour experience that reflects the uniqueness of the region.

In the Gault&Millau rating, restaurants can achieve up to 5 toques, with each toque symbolising an exceptional culinary achievement. Here is the categorisation:

• 1 toque (12-13.5 points): Very good cuisine with carefully prepared dishes.
• 2 Toques (14-15.5 points): Outstanding cuisine with creative dishes and high quality.
• 3 toques (16-17.5 points): Excellent cuisine that is often considered a culinary highlight.
• 4 toques (18-19 points): World-class cuisine that stands out internationally.
• 5 toques (19.5-20 points): Absolute top class, achieved by only a few restaurants worldwide.

In Tyrol, some restaurants have been awarded 4 or even 5 toques, which emphasises their exceptional quality.