Chef Michael Helfrich and his team at the five-star Forsthofgut Nature Hotel in Leogang, Austria, present the refined new tasting experience at silva. Named after the Latin word for “forest,” silva emphasizes fresh, seasonal and authentic ingredients, focusing on thoughtful preparation that highlights the region’s natural abundance.
To minimize waste and honour traditional culinary craft, the kitchen employs preservation and preparation methods such as fermenting and smoking. These techniques enhance flavour while supporting environmentally conscious dining practices that align with the hotel’s nature-focused philosophy.
© Forsthofgut Nature Hotel
silva is an intimate space that seats just ten guests, offering two tasting menus each evening: a plant-forward Meadow menu and a classic Forest menu. The menus draw on regional produce and traditional Alpine flavours, with dishes that have included braised mountain ox, locally sourced brook trout, stews of pickled mushrooms, and salsify paired with hazelnut crepes. Every course is composed to reflect seasonality and provenance.
Complementing the restaurant, the Botanist Bar and Nature Apothecary features handcrafted cocktails that mirror silva’s botanical aesthetic. Signature drinks include a Gimlet prepared in a marmalade-style Gin Rickey with lime marmalade; the Lillet Berry, combining Lillet, purple berry lemonade, sparkling water and fresh berries; and the Bloomy Glass, a floral mix of lavender-rose-cucumber gin, crème de violette and Champagne.
© Forsthofgut Nature Hotel
Forsthofgut itself dates back more than 400 years, originally a farm and forestry estate that has been carefully restored to preserve its character. Guests are welcomed by panoramic views of the Leogang rock formations, surrounding woods and sweeping meadows. The hotel’s award-winning waldSPA offers a range of treatments—facials, massages, reflexology and signature rituals—some delivered in unique settings such as a forest clearing as part of experiences like Forest and Meadow or waldHARMONIE.
Accommodations reflect classic Alpine style across 109 rooms and suites, each designed to feel cosy and connected to the natural surroundings. Additional facilities include a forest-themed wine cellar and the 54-acre Mauthof Farm, which contributes to the hotel’s farm-to-table approach. Dining options extend beyond silva with the hotel’s Mizumi restaurant, while guests can enjoy outdoor activities such as hiking, seasonal yoga sessions and cycling. In winter, the property provides ski-in, ski-out access to the Saalbach-Hinterglemm-Leogang-Fieberbrunn ski area, making it an appealing destination year-round.