Austria's Plant-Based Cuisine Takes Center Stage

"I see dahoam by Andreas Herbst in Leogang, Salzburg as a culinary paradise where the chef and his team rely on extremely close relationships with growers—most notably the organic farm Stechaubauer—and even cultivate many of their own hotel green spaces; the herb garden alone contains about 80 varieties. Local foragers supply mushrooms, berries and wild plants that are used fresh or preserved and fermented for winter, and this farm-to-plate approach informs a vegetable-forward philosophy: the à la carte restaurant offers the signature eight-course menu in a fully vegetarian version (requested two days in advance) and the hotel restaurant runs a vegetarian menu daily, which about 15 percent of guests now choose." - Le Guide MICHELIN