The story
At dahoam in Leogang, chef Andreas Herbst executes a version of Alpine cuisine defined by radical reinvention and deep ties to the Pinzgau region. His kitchen operates as a workshop where emotional, home-rooted cooking meets techniques refined during tenures with Johanna Maier and Mario Lohninger. As a Jeunes Restaurateurs member, Herbst structures service around the raw materials, prompting the team to prepare many elements in-house before assembly. This methodology allows the flavor profiles of local farms to drive the creative decisions without decorative interference.
Guests trace their meal across a map of producers printed on white bull leather, linking dishes to sources like the Herzog family's alpine stone sheep or Walter Eiböck's pasture-raised pork. The menu features tascherl accompanied by hazelnut kazerl and saibling flambéed in elderflower blossom miso. Other focal points include Leoganger veal cooked gently in the pan and trout harvested from Hermann Hasenauer's fishery. Each preparation demonstrates an Alpine cooking style that favors precise execution and transparent sourcing over complex styling.
The venue holds a Michelin Star for culinary finesse and a Green Michelin Star for sustainability, accolades supported by a 17-point rating from Gault Millau. Seating arrangements prioritize a quiet atmosphere, with window tables providing unobstructed views of the Leogang mountains while accommodating small parties. The house maintains this tranquility by restricting admission to guests aged thirteen and older and requiring forty-eight-hour notice for vegetarian adjustments. Maitre Fernando Fanaro oversees the flow, allowing diners up to four hours to engage fully with the multi-course itineraries.
Recognition
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Not only does the curtain surrounding the seating niches in the gourmet restaurant “dahoam” at the Hotel Riederalm open almost silently, it also provides the kitchen team around Andreas Herbst with a perfect stage for their regional cuisine: Almost all products are sourced from the region or largely crafted with meticulous care in-house. On the “Journey through Leogang,” as the menus are titled, guests are vividly shown the product diversity of the region. Far from contrived or overdone, but with a clear focus on the lead or supporting roles on the plates. Various Leoganger tomatoes, flambéed trout with elderflower-miso, Tascherl with hazelnut-kazerl, or expertly and gently pan-seared Leoganger veal are just some of the many highlights. Outstanding wine pairings! Address Rain 100 5771 Leogang Austria Contact 06583 7342 info@riederalm.com https://www.restaurant-dahoam.com/ Opening Hours Mon, Tue, Fri and Sat 18:30–19:30 Team Andreas Herbst (Chef) Fernando Fanaro (Maître d')
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