{"id":9259,"date":"2025-01-28T12:16:01","date_gmt":"2025-01-28T11:16:01","guid":{"rendered":"https:\/\/derskiguide.at\/?p=9259"},"modified":"2025-10-05T08:08:09","modified_gmt":"2025-10-05T06:08:09","slug":"zillertal-glaenzt-mit-begehrten-michelin-sternen","status":"publish","type":"post","link":"https:\/\/derskiguide.at\/en\/zillertal-glaenzt-mit-begehrten-michelin-sternen\/","title":{"rendered":"Zillertal shines with coveted MICHELIN stars"},"content":{"rendered":"

The kitchen teams around Peter Fankhauser from the Guat'z Essen restaurant and Maximilian Stock from the Genie\u00dferstube in the Alpenhof prove every day at the highest level that Zillertal cuisine combines traditional Alpine cuisine with modern gastronomic techniques. <\/strong><\/p>\n\n\n\n

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The restaurants Guat'z Essen in Stumm in the Zillertal and the Genie\u00dferstube in the Alpenhof in Tux each received one of the coveted MICHELIN stars for their exceptional dishes I \u00a9 Kirchgasser Photography<\/figcaption><\/figure>\n\n\n\n

The MICHELIN Guide has now recognized this skill with one star each; in addition to the coveted MICHELIN star, Guat'z Essen was also awarded a green star. This was launched in 2020 and recognizes restaurants that pursue a particularly sustainable working method and philosophy. There are only three award-winning establishments in Tyrol.<\/p>\n\n\n\n

On an area of around 1,400 square meters, Guat'z Essen produces 80% of the products itself and creates "elaborately composed dishes full of complexity and power, taste and aroma," according to an excerpt from the review of the coveted restaurant guide. The team around head chef Maximilian Stock impressed the taste testers with "clearly structured and aromatic dishes" in the 3- to 6-course menus.<\/p>\n\n\n\n

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Chef Maximilian Stock I \u00a9 Kirchgasser Photography<\/figcaption><\/figure>\n\n\n\n

"The award of MICHELIN stars is a milestone for our region and testifies to the exceptional quality and commitment of our gastronomy<\/em>\u201c, emphasizes Ronald Felder, Managing Director of Zillertal Tourism. \u201cThese successes position the Zillertal as a destination for gourmets in search of culinary highlights.<\/em>\u201c Regional and seasonal ingredients not only play a central role as evaluation criteria for the MICHELIN Guide testers. Local products such as meat from local breeders, regional dairy products and seasonal vegetables are used to create creative menus that impress with their sophistication, consistent quality and taste.<\/p>\n\n\n\n

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Chef Peter Fankhauser I \u00a9 Kirchgasser Photography<\/figcaption><\/figure>\n\n\n\n

About the Zillertal<\/strong><\/p>\n\n\n\n

Valley of three-thousand-meter peaks, eternal ice, culinary highlights and music. Perfectly groomed slopes, fantastic cross-country ski trails and toboggan runs in winter, hundreds of kilometers of hiking and biking trails as well as refreshing outdoor pools and idyllic mountain lakes with crystal-clear water in summer - surrounded by unique mountain panoramas: you can only find this here. From the Hochfeiler, the highest mountain in the Zillertal at 3,509m, the Zillertal stretches for 47 km along the Ziller out of the valley. The famous Zillertal hospitality of the more than 35,000 residents can be felt in the 25 municipalities of the Zillertal, because summer and winter alike, well-being, regionality and enjoyment are top priorities. Whether you want unique mountain experiences or just enjoy nature, there are as many options in the most active and musical valley in the world as there are needles in a pine forest. Added to this is the ultimate in enjoyment: from regional cuisine, genuine Zillertal home cooking to exquisite gourmet menus. Welcome to the Zillertal.<\/p>","protected":false},"excerpt":{"rendered":"

The kitchen teams around Peter Fankhauser from the Guat'z Essen restaurant and Maximilian Stock from the Genie\u00dferstube in the Alpenhof prove every day at the highest level that Zillertal cuisine combines traditional Alpine cuisine with modern gastronomic techniques. <\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-9259","post","type-post","status-publish","format-standard","hentry","category-news"],"date_start":"0000-00-00","skiresorts":false,"date_end":"0000-00-00","businesses":false,"advertorial":"0","events":false,"_links":{"self":[{"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/posts\/9259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/comments?post=9259"}],"version-history":[{"count":3,"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/posts\/9259\/revisions"}],"predecessor-version":[{"id":12061,"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/posts\/9259\/revisions\/12061"}],"wp:attachment":[{"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/media?parent=9259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/categories?post=9259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/derskiguide.at\/en\/wp-json\/wp\/v2\/tags?post=9259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}