Gourmet Chef Luis Haller has been successful in making a career from doing what he loves most. Affirming himself as an upcoming chef in a number of well-known restaurants, what he finds most rewarding these days is transforming a few selected ingredients into a memorable gourmet experience. For five years in a row, Luis ran the Felsenkeller gourmet restaurant at the FORST Brewery during the Christmas season. Sharing his ideas with Cellina von Mannstein, he told her of a special restaurant venue that he had in mind. Original and independent, it should have its own distinctive character. He saw it as traditional yet forward looking with an ambience reflecting his passion for transforming the edible riches of the earth. Prepared with just a few, selected seasonal locally sourced ingredients his dishes would be authentic, natural and at the same time, distinctive. This was how the Schlosswirt Forst was conceived.
Two distinctive concept restaurants in one venue
South Tyrolean cuisine with organic products.
Authentic ingredients from local farmers.
The majestic bluebell-tree Paulonia anno 1814 and the gentle river flow.
National and international gourmet cuisine.
Gault&Millau awarded restaurant with two toques and 15 points.
Dining at the Schlosswirt Forst is a total sensory experience and a celebration of life through the pleasures of the palate. It begins with the careful selection of ingredients and personal relationships with each and every supplier – all of whom are local. The end result is dishes with genuine aromas, fully sublimating the ingredients and their natural properties. Refined, without sacrificing their natural flavour. Dining at the Schlosswirt is also about taking time off. Switching off, to indulge and enjoy. Ours is a total sensory experience.
Refreshingly new and subtle
Our special house aperitif on pomegranate basis with lemon thyme and blackthorne with our FORST 1857 as our new highlight at Schlosswirt Forst, accompanied by finger-food from the chef Luis Haller, to start your culinary journey.