The story
Tanglberg in Vorchdorf transforms a former citizen hospital into a destination for refined French-influenced cuisine. The building operated as a community home until 1968, originally providing simple meals for elderly farmers. Today, that legacy shapes a kitchen led by Maximilian Schellerer, who applies a purist approach to seasonal ingredients. His preparations avoid theatrical gestures in favor of precise layering and clean finishes.
The menu reflects a subtle Francophile direction where technique supports rather than overwhelms the produce. Golden beet rosé meets mackerel and a light smoked fish beurre blanc, while stuffed morel mushrooms arrive with brie croquettes and pea cream. Monkfish follows alongside fresh asparagus and leeks, and the pear chocolate mousse closes the meal with hazelnut and fig mustard gel. This consistent execution in French-inspired cooking secured a seventeen point five score from Gault&Millau in 2026.
Erich Spitzbart maintains a contemporary art gallery within the same building, turning every visit into a quiet cultural exchange. Friederike Staudinger oversees daily operations with a focus on unhurried hospitality and attentive service. Wooden tables and natural light create a setting that feels grounded rather than formal. Patrons often linger over conversation after their final course, drawn by the steady rhythm of the dining room.
Recognition
Details
History
The use of the word "incomparable" may seem bold in the realm of food criticism, especially since constant comparison of restaurants is considered unavoidable in this field. Nevertheless: the unique beauty and simultaneous coziness of the dining rooms, the authentic warmth of hostess Ricki Staudinger, the homeowner Erich Spitzbart responsible for the fantastic decor featuring modern art as well as the excellent wines from his cellar, and the subtly Francophile and stylistically assured purist cuisine by Max Schellerer – that is truly incomparable! Pink soup made from golden beets with mackerel and smoked fish beurre blanc, stuffed morels with sweetbread croquettes and pea cream, monkfish with asparagus and leek, or for dessert pear-chocolate mousse with hazelnut and fig mustard gel – all of this is always subtly seasoned, without loud showmanship, simply high culinary art and absolute top tier. In other words: the incomparable Tanglberg has no reason to shy away from comparison with the country's best restaurants. Address: Pettenbacher Straße 5, 4655 Vorchdorf, Austria Contact: 07614 83 97 office@tanglberg.at https://www.tanglberg.at/ Opening hours: see homepage Team: Maximilian Schellerer, Chef
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