VITUS WINKLER
TWO MICHELIN STARS.
CHEF OF THE YEAR 2026. SOMMELIER. HOTELIER.

Vitus Winkler – A Distinctive Voice in Alpine Cuisine

Born in St. Veit im Pongau in 1983, Vitus Winkler has become one of the defining names in contemporary Austrian gastronomy. After training in Bad Hofgastein, his career took him to acclaimed kitchens in Zell am See, Kitzbühel and the Arlberg, as well as Corsica and Mallorca. These experiences helped shape a culinary style that is unmistakably his own: precise, deeply connected to the mountains and led by nature.

With four Gault&Millau toques, two Michelin stars and the title of Chef of the Year 2026, Vitus Winkler is among Austria’s most highly acclaimed chefs. Together with his wife Eva-Maria, he runs Sonnhof by Vitus Winkler and its two-Michelin-starred restaurant Kräuterreich.

Alpine Cuisine by Vitus Winkler

The cooking of Vitus Winkler begins with the landscape around him. Wild herbs, flowers, roots, mushrooms and seasonal produce from the region find their way into dishes that reflect both the mountains and the time of year.

Traditional Alpine knowledge meets contemporary technique, but never for its own sake. Ingredients remain recognisable, flavours are precise and each dish has a sense of place. At times delicate and floral, at others earthy and intense, his menus follow the changing seasons rather than a fixed formula.

Nature is more than inspiration here. It is part of the kitchen itself.

Local Produce at the Heart of Vitus Winkler’s Cuisine

Provenance matters to Vitus Winkler. He works closely with local farmers, producers and foragers who share his respect for quality, seasonality and the natural environment.

Many ingredients are made in-house or gathered in the landscape surrounding Sonnhof. This close connection to the region gives his cooking its freshness, character and strong sense of place.

Signature Dishes by Vitus Winkler

Precision, contrast and a close relationship with nature run through the signature dishes of Vitus Winkler. Crisp meets tender, warmth meets freshness, and subtle flavours sit alongside more pronounced Alpine aromas. Texture is considered as carefully as taste.

Herbs and plants from the mountains play a defining role, alongside vegetable-led compositions and carefully sourced local meat and fish. Rather than remaining static, the menu evolves with the seasons, allowing ingredients to take the lead at their natural best.

The Team Behind Vitus Winkler’s Kitchen

The cooking at Kräuterreich is a collective effort. Working alongside Vitus Winkler, the kitchen team brings skill, precision and curiosity to every stage – from gathering herbs and developing new combinations to the final details on the plate.

Trust and a shared understanding of ingredients shape the way the team works. The result is a kitchen with a clear identity: technically accomplished, rooted in the Alpine landscape and always open to new ideas.