The story
Der Gannerhof in Innervillgraten grounds its East Tyrolean cuisine in a working farm that has operated for three centuries. Josef Mühlmann learned to cook alongside his mother before refining his technique at Feinkost Käfer and other European kitchens. He returned to take over the property in 2017 and expanded the operation under the straightforward philosophy of good food, drink, and rest. That grounded approach earned him the Gault&Millau title of Austrian Gastronome of the Year and a score of seventeen points for this quiet valley destination.
The kitchen builds its Alpine cooking around ingredients sourced within the immediate Villgratental valley. A chilled trout tartare introduces the table before giving way to roasted nettle leaves paired with smoked trout liver. Main courses feature black mountain pork fillet raised on the premises, served with a layered potato preparation and Veltliner herb. Guests often finish with rye mush accompanied by berry sorbet and local dairy, ensuring every course reflects the surrounding pastures.
The dining and lodging areas occupy three nearly intact Villgrater farmhouses reassembled in 1981. Local carpenters shaped the interior timber, while sheep wool fills the wall cavities. Guest rooms feature Hästens mattresses and hand-forged hardware, keeping the aesthetic deliberately restrained. This commitment to regional Austrian fare extends quietly into the guest quarters, where family artwork hangs beside traditional craftsmanship.
Recognition
Ambience
Details
History
Responsible for the Gannerhof ensemble, which consists of several wooden buildings, is Chef Josef Mühlmann, Austria's "Gastronomist of the Year 2024." Over the past ten years, the Gannerhof has evolved from a simple, traditional middle-class restaurant into the culinary calling card of East Tyrol! Purely regional. In the charming wooden à la carte dining room, at a generously set table, trout tartare is served, followed by roe deer kid kidney braised with Roman heart and a Vinschgau apricot. The blood sausage from Schottwien is also delicious. Rustic luxury. One would gladly enjoy the baked nettle leaves paired with smoked trout liver even more often. The same applies to the main course featuring fillet from their own farm-raised black Alpine pig, accompanied by a potato mille-feuille and Veltliner greens. A newly interpreted rye porridge with berry sorbet and regional cheese ensures that no guest leaves the restaurant hungry. The attentive service always selects the perfect wines from the well-stocked cellar. Address Gasse 93 9932 Innervillgraten Austria Contact 04843 52 40 gannerhof@gannerhof.at https://www.gannerhof.at/ Opening Hours Wed–Mon 18–21 Uhr Variable team Josef Mühlmann & Lennart Holzmeister Chef Engelbert Gollner Maître Axel Grazielskie Pastry Chef
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