Gourmetrestaurant dahoam by Andreas Herbst Leogang

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

"Having worked with some big names in the industry, such as Johanna Maier, Andreas Döllerer and Mario Lohninger, Andreas Herbst has returned home (dahoamin 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