Restaurant Matis’ Waldlust

The story

Restaurant Matis' Waldlust in Erzhausen: Seasonal Cuisine and Schlemmer Atlas Recognition

The chef and his background

Born in Potsdam in 1983, Tibor Vietze trained at Gasthaus Emil Sanssouci and worked across Berlin and Brandenburg venues, including the five-star Seapoint Resort under chef Paul Ivic. He continued his career at Holiday Inn Neu-Isenburg and Schuhbecks Check Inn before establishing himself in the region. Today, Vietze co-runs Restaurant Matis' Waldlust in Erzhausen with his spouse, blending regional cooking with a dedication to seasonal cuisine and decades of kitchen experience.

Sourcing and signature plates

The kitchen prioritizes traceable supplies, listing sources for freshwater fish, veal, and game across Hessen, Bavaria, and Brandenburg. Organic vegetables and berries arrive from growers in Griesheim and the Rhön region, while the team cultivates quinces and herbs on-site. The Schlemmer Atlas highlights preparations like meadow lamb in dark beer sauce and trout à la Müllerin. Seasonal menus further showcase traditional dishes such as Martin's goose and elaborate multi-course formats.

The room and garden setting

Dining areas seat thirty-five guests during evening service, with capacity expanding significantly for private events and celebrations. A dedicated beer garden provides fifty additional outdoor seats, allowing the venue to host larger groups comfortably. This configuration supports both intimate dinners and festive gatherings within the same location. Guide reviewers note the cozy atmosphere created by this blend of indoor comfort and garden access.