When great wines meet exceptional cuisine, something more than an event is created.
At Wein am Berg 2026, you will experience outstanding culinary personalities who craft unforgettable moments of indulgence with passion, precision and creativity – between glacier, mountain restaurant and five-star hotel.
With two Michelin stars, the culinary duo at Hotel Tannenhof ranks among the most distinguished in the Alpine region. Dennis Ilies combines Alpine ingredients with international finesse, while Janina Trogisch adds refined accents through precise pastry craftsmanship. Seasonal produce, technical perfection and a sensitive play of aromas shape their cuisine and turn every menu into a memorable experience.
For more than three decades, Karl Baumgartner has stood for refined South Tyrolean cuisine with Mediterranean lightness. At Restaurant Schöneck, regional products meet Italian elegance in carefully composed dishes. Market-fresh ingredients and artisanal precision define his signature style. A cuisine that harmoniously blends tradition with contemporary sophistication.
With his London restaurant “Behind,” Andy Beynon focuses on creative, seafood-driven menus and clear, vibrant flavors. His cuisine is modern, innovative and boldly composed. Precision and quality are at the heart of his work. Awarded a Michelin star within a short time, he impresses with courageous concepts and refined lightness.
At Restaurant Schwarzfischer, water and fire meet in a unique culinary dialogue. Fresh fish from crystal-clear mountain waters is prepared with care and passion. Fabio Birlmaier combines regional quality with modern techniques. His cuisine stands for clarity, intensity and authentic flavor.
At the gourmet restaurant ice Q, located at over 3,000 meters above sea level, Klaus Holzer reinterprets Alpine cuisine. Clear flavors, purist presentation and outstanding product quality take center stage. The mountain landscape is reflected in his dishes, giving them a distinctive character. A cuisine that reaches new heights both geographically and gastronomically.
As Pastry Chef of the Year 2025, Jakob Szedonja delights with a refined sense of aromas and textures. His desserts combine precision, creativity and aesthetic elegance. Modern lightness meets classical craftsmanship. Sweet compositions that surprise while remaining perfectly balanced.
As Chef de Cuisine at Hotel Das Central, Stefan Speiser shapes the culinary identity of the house. His cuisine unites regional products with international influences and contemporary refinement. Seasonal diversity, creative techniques and a keen sense of balance characterize his dishes. Elegance and authenticity go hand in hand.
For more than three decades, Gottfried Prantl defined the culinary profile of Hotel Das Central. With experience, passion and a refined sense for quality, he wrote culinary history. His return as a guest chef brings familiar flavors and master craftsmanship back to the stage of Wein am Berg.
For many years, Neurauter Frisch has been a trusted partner of our kitchen when it comes to first-class ingredients. Managing Director Markus Lehmann regularly visits us in person and understands the demands of gastronomy firsthand. With extensive experience, a strong commitment to quality, and a reliable network, he ensures that only carefully selected products find their way into our kitchen.
At around 1,000 meters above sea level, Kohl produces pure mountain apple juices with distinctive character and clear origin. Careful processing and uncompromising quality define every bottle. These juices reflect the power of the South Tyrolean mountains and complement modern cuisine with surprising elegance. Thomas Kohl is considered Italy’s first apple juice affineur.
In Obergurgl, the Martin Grüner family passionately crafts high-quality goat products. Fresh raw milk is transformed into characterful cheeses that mature in a traditional rock cellar. Craftsmanship, patience and Alpine origin shape their unmistakable flavor. Authentic specialties deeply rooted in regional heritage.
Born from a love of hospitality and sweet craftsmanship, VIVAN Eismanufaktur was founded in Oetz. Viktoria and Stefano combine creative recipes with decades of experience in the ice cream industry. Artisanal precision meets modern café culture and refined dessert ideas. With their second location currently being developed in Telfs, they continue their successful journey of indulgence.
