Franconia shines: 47 restaurants in the Gault & Millau 2025!

Franconia shines: 47 restaurants in the Gault & Millau 2025!

The Gault & Millau restaurant guide 2025 was presented in Munich today and the gourmet scene in Germany is impressed. Editor Jochen Rädeker reported an increase of 20 percent in the awards with four or five hoods. Over 170 restaurants, over 170 restaurants received one or more of these coveted awards. It should be emphasized that five red cooking hoods represent the highest category in the Gault & Millau.

A Franconian restaurant recently also found international recognition by being included in the “Taste of Atlas” as one of the most legendary places in the world. A total of 47 restaurants from Franconia are represented in the Gault & Millau Guide and offer a remarkable variety of culinary experiences.

The best restaurants in Franconia

In the ranking of the best restaurants in Franconia, the Jan and ES Restaurant: Senz from Edip Sigl at the top, both awarded with four red hoods. The famous tantris in Munich and Ikigai at Elmau Castle also received this honor.

Further remarkable discoveries are:

A total of 13 of the 47 award -winning restaurants in Nuremberg and offer a wide range of excellent cuisine and hospitality.

focus on women in gastronomy

This year the Gault & Millau ventured an important step by awarding the "cook of the year" award for the first time. This event marks the 40th edition of the restaurant guide in Germany and underlines the importance of women in gastronomy. Douce Steiner, chef in the Hirschen restaurant in Sulzburg, received this prestigious award. Editor -in -chief Christoph Wirtz emphasized that excellent cuisine is not a question of gender.

In addition, further awards were awarded to women, including Sarah Hallmann as the "restaurateur of the year" and Dinara Kasko, which was appointed "Patissière of the Year". The prices were assessed as a sign of recognition for the often underrepresented role of women in the top kitchen.

meaning of reviews and quality seals

Recognition by restaurant guides such as Gault & Millau, but also through other awards, plays a crucial role in the gastronomy. Excellent reviews not only act as a competitive advantage, but also as an important marketing tool. Guests are increasingly wanting to provide transparent origin of origin on the ingredients and value regional products that are best grown biologically.

The consideration of regional and sustainable ingredients, as is propagated in the Slow Food pleasure leader, is an important trend that is becoming increasingly important in modern gastronomy. Good, clean, fair and fresh - these are the principles that play a role in the creation of creative dishes.

With these developments, the catering scene not only shows a strong commitment to quality and sustainability, but also a growing appreciation for the variety of cooks in Germany.

For more information about the success of the catering in Bavaria and the awards in the Gault & Millau, visit Infranken href = "https://www.lz.de/ueberregional/topthemen/23592752_Gault-und-millau-praemiert-stmals-koechin-des-jahrtes.html"> lz and Foodnotify .