The chefs have taken their inspiration from the natural environment, using locally caught fish, wild boar, and ingredients such as pine and wild mushrooms in their dishes.
Their aim is to show that the forest can yield many culinary delights – if you know what to look for.
The meals are cooked in the open air on the edge of a forest or lake. Each meal is preceded by a walk and tour of the local area by an expert from the forestry commission.
Not only can you satisfy your appetite, but you’ll also learn something about the region’s flora and fauna.
The next event is in Millstatt, Carinthia on Friday 25th July with dates in Tyrol, Styria and Lower Austria to follow.
Feldküche was formed four years ago in the Bregenzerwald, Vorarlberg.
Matthias Felsner, Christian Feurstein and Martin Fetz had the idea to set up a dining space that would offer friends and acquaintances a taste of the best things their region had to offer.
The tables were designed and built by a friend from 300-year-old wood, the herbs came from a neighbour’s garden and the goat from a nearby farmer.
It has now developed into a platform that showcases regional cooking, craft and design.