Gourmetrestaurant dahoam by Andreas Herbst Leogang

dahoam by Andreas Herbst

"Having worked with some big names in the industry, such as Johanna Maier, Andreas Döllerer and Mario Lohninger, Andreas Herbst has returned home (dahoam in the local dialect) with his wife Andrea to take over the reins of Hotel Riederalm from his parents. His connection to his homeland is reflected in his culinary philosophy, as he finds creative ways to marry traditional with modern. This involves a lot of fermenting, pickling, foraging and even making white chocolate from local grains. In this regard, this restaurant is breaking new ground in the region. His set menu ("Journey through Leogang", in small, medium or large formats) includes "artichoke, egg yolk & tarragon" or "Leogang saddle of venison, fermented red cabbage & chestnuts". An original idea: a map made of white bull leather shows their local producers. Chic decor – ask for a table near the window for the view." - Michelin Inspector