Gault&Millau was founded in 1969 by journalists Henri Gault and Christian Millau. The first Austrian edition was published in 1980, while Germany’s was first issued in 1983. The publishers of the Austrian edition of Gault&Millau are Martina and Karl Hohenlohe. Gault&Millau’s ratings are modelled on the French school grading system on a scale from 0 to 20 points. The maximum score of 20 points is never awarded because ‘only the good Lord, and no human being, can determine perfection.’ Judging is conducted anonymously by seasoned gourmets whose remit it is to judge objectively, correctly and fairly. Starting with the 2020 edition, Gault&Millau Austria’s rating system was adapted to follow the French model thereby improving international comparability. It was also expanded to allow the award of 5 toques.
For the 2023 edition, the Gault & Millau judges visited no fewer than 762 restaurants and awarded 1,486 toques in total. This year’s ranking features 45 newcomers and 36 climbers. The elite circle of 5-toque chefs includes Konstantin Filippou (Restaurant Konstantin Filippou, Vienna), Silvia Nickol (Silvio Nickol Gourmet Restaurant, Vienna), Martin Klein (Ikarus, Salzburg), Karl & Rudolf Obauer (Obauer, Werfen), Heinz Reitbauer (Steirereck im Stadtpark, Vienna) and now also Benjamin Parth (Stüva, Ischgl).