The story
Schloss Gabelhofen in Fohnsdorf anchors its regional Austrian cooking within a meticulously restored fourteenth-century water castle. The main building crosses over a former moat and carries medieval masonry into contemporary hospitality. Late patron Dietrich Mateschitz converted a neglected poorhouse into a museum-caliber venue where architectural precision meets modern comfort. Guests step through arched doorways into rooms that preserve original stonework while offering quiet corners for conversation. This careful restoration sets the stage for a dining concept that honors both heritage and current culinary standards.
Executive chef Alexander Thiele directs a program built around seasonal sourcing and precise technique. His team prepares fresh creations that prioritize clean flavors over heavy sauces. Every plate arrives on smoothly polished river stones, turning the table surface into a minimalist canvas. This presentation aligns with a broader philosophy that values locally sourced botanicals and traditional techniques. The Austrian kitchen’s disciplined approach recently earned fifteen points from Gault&Millau.
Early courses often feature veal tartare finished with a light purple curry sauce alongside charred watermelon slices. Cold preparations like lake trout sashimi highlight the region’s freshwater fisheries without heavy seasoning. Hot mains shift toward game and pond fish, such as a tender venison loin accompanied by braised kohlrabi and dried apricots. Salmon trout fillets appear with equally grounded sides that let the protein shine. These dishes demonstrate how Austrian cooking balances rustic ingredients with refined execution.
Recognition
Ambience
Details
History
The transformation of this former poorhouse in Fohnsdorf into a stylishly restored castle is remarkable. The late patron Dietrich Mateschitz has created a museum-quality, contemporary gem with Schloss Gabelhofen. This high architectural standard is also reflected in the cuisine. Delivered on smooth, polished river stones, the kitchen's welcome tasting arrives at the table, true to the house's philosophy, featuring delicious regional bites made from edible flowers, smoked wild game ham, and butter creations. A subtle introduction is provided by the veal tartare with “purple curry” and grilled watermelon, alongside the lake trout sashimi. The delicate venison loin is perfectly executed, while the earthy pairing of pointed cabbage and apricot makes for an intriguing accompaniment to the tender salmon trout fillet. Address: Schlossgasse 54, 8753 Fohnsdorf, Austria Contact: 03573 55 55 gabelhofen@tauroa.at https://www.tauroa.at/schloss-gabelhofen/ Opening Hours: Daily 12:00–14:00 and 18:00–22:00 Team: Alexander Thiele, Chef
Location
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