Agriculture
We love local
Our regional cuisine could confidently be described as "brutally local": A maximum of 50 kilometres, the distance from which a product for our R50 kitchen comes may not be greater. We award this locally sourced quality a specially created label: the R50 seal. We deliberately want to set an example. We want to serve what nature in our immediate surroundings offers depending on the season. Ancient varieties, time-honored and processed in a traditional way. Much of this even comes from our own farm, the Mauthof. In addition, we work together with producers from our neighborhood, which we have particularly appreciated for many years.
A project from the heart
The Mauthof
Growing and processing products from our own agriculture for the Forsthofgut was our long-cherished wish. With the Mauthof this wish became reality: The historic farm is located on the sunny side of Leogang at about 1,000 meters above sea level. The 21.8 hectares of meadows and pastures are home to broilers, lambs, geese and pigs. Herbs, berries and mushrooms can be found in the ten hectare forest around the farm. This completes the cycle: The Forsthofgut, which developed from a former farm, can again use its own food for its excellent cuisine
Know where it comes from
Our suppliers
We share not only the same feeling for traditional values and inherited knowledge with our suppliers, but also the good neighborhood: Most of them come from Leogang or Saalfelden.
Organic eggs from the Enn family
The organic farm of the Enn family is a paradise for their chickens: There is a sand bath and straw nests, feeding is only GMO-free and organic. Every year we use around 20,000 eggs from the organic farm at Forsthofgut: and each one of them tastes good.
Organic cheese from Johann Scheiber's farm
His full-flavored mountain cheese is always sold out immediately: Johann Scheiber is our cheese specialist. Together with his family he produces the best organic cheeses on the Sinnlehenalm, which we at Forsthofgut have appreciated for many years.
Organic vegetable from the Stechaubauern farm
The Haitzmann family - or as we call it, the "Stechaubauern" - supplies a total of 70 percent of the vegetables needed for the ForsthofgutCUISINE. That's over five tons of carrots a year. Why do we trust them? They are organic pioneers and have been farming for three generation and since 1964. This great passion is evident in every bite.
Alpine butter from Tödlinggut
We get the finest alpine butter, sour cream butter, aromatic mountain and Tilsit cheeses and other specialities from the Tödlinggut farm. This organic farm also includes two mountain pastures where cows and young cattle spend their summers. The quality of the products shows how well they are doing there.
Fresh trout by Toni Grundner
Toni Grundner from Leogang is a passionate fish farmer. The delicious char, salmon or brown and rainbow trout, which we are allowed to process at the Forsthofgut, come from him.
Fine distillates from the Herzog family
The Herzog family is the expert for an excellent distillates: they supply us with excellent fine notes distilled from the best raw materials.
Natural milk from Mei Muich
We get the fresh, natural milk for our kitchen from Bernhard Perwein from Leogang.
Bee honey from the mountain of Martin Rainer
Rainer Martin from Leogang is a passionate beekeeper: He looks after 70 bee colonies at two locations and his hard-working insects produce up to 700 kilograms of honey per year. We too can enjoy the taste.