The story
Christoph Forthuber directs the kitchen at Forthuber in Mattighofen, having relocated to this historic gasthaus to present refined Austrian cuisine built on regional ingredients and international technique. His training includes stints at Weyringer, Tantris in Munich, and Schloss Schauenstein, foundations that now support a menu balancing rustic inn warmth with precise execution. Doris Forthuber manages the floor and curates a wine list designed to complement this style of Austrian cooking.
The kitchen offers degustation paths structured around hearty and lighter options, showcasing dishes like trout prepared in a herb sauna with kohlrabi broth and lemon sabayone. Venison carpaccio rests on Szechuan pepper foam dotted with elderflower, while beef back arrives rosé seared with forest mushroom cream and crispy churros. Desserts feature raspberry ice scented with lavender or white chocolate ice paraffined with nut butter and topped with fir sprouts. This approach to Austrian gastronomy highlights local produce through careful preparation.
Forthuber occupies the "Maria vom guten Rat" building, a carefully restored property that retains the character of a traditional inn. A spacious garden opens in summer, providing a sunlit salettl for outdoor dining. Guest rooms sit adjacent to the restaurant, allowing visitors to combine a meal with an overnight stay. The venue also hosts special events like the JRE Chef's Roulette, where rotating top chefs take over the stove for unique tasting evenings.
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History
The Forthubers have moved. From one traditional tavern to an even more beautiful inn – complete with guest rooms next door. A dinner-and-stay package certainly has its charm, especially given the outstanding wine list. Otherwise, the style remains the same: Austrian classics as a foundation, elevated with the finest touches for connoisseurs. The fresh start did Christoph Forthuber well; his dishes have grown even more inventive. Fragrant cauliflower with tangy-salty purslane, absolutely delicious. The quail breast is rosy, served on fruity apple-celery, with the soft egg gently cradled in mushroom cream. The salmon trout from the herb sauna – fragrant once again. Special mention for the desserts: nut butter delicately perfumes an ice cream paired with white chocolate and sea buckthorn, spruce tips meet salted caramel – boom! A successful move. And in summer, a lovely little garden room beckons. Address: Gstaig 1, 5143 Feldkirchen bei Mattighofen, Austria. Contact: 0676 4290224, reservierung@restaurant-forthuber.at, https://www.restaurant-forthuber.at/. Opening hours: see homepage. Team: Christoph Forthuber, Head Chef; Julia Kugelstätter, Sous Chef.
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