Gault&Millau 2025 – 17 Toques for Saalfelden Leogang

Growth in Excellent Gastronomy
Saalfelden Leogang welcomes two new toques-awarded restaurants this year: "Mizumi" and "1617" impressed the jury with their culinary offerings. The Saalfelden Leogang portfolio now includes seven toque-awarded restaurants, offering an unparalleled gastronomic experience to gourmets both from the region and beyond.

Gourmet Restaurant “dahoam” in the Riederalm: Top Cuisine with Four Toques
Andreas Herbst, Head Chef and member of the Jeunes Restaurateurs (JRE), has once again achieved one of the highest ratings in the region with his restaurant "dahoam" at the Riederalm Gourmet Hotel: four toques and 17 points. The philosophy of "dahoam"—transforming regional ingredients into culinary masterpieces—continues to impress. The restaurant not only stands out for its high-quality interior and breathtaking views of the Leogang mountains but also for its concept: it brings regional cuisine to life at the highest level. For those looking to understand the culinary treasures of the Saalfelden Leogang area and the creativity that can be achieved with local ingredients, “dahoam” is the perfect place to experience the finesse and variety of alpine cuisine.

Four Toques for the Historic Kirchenwirt in Leogang
The 700-year-old listed inn and hotel Kirchenwirt, first mentioned in records in 1326, is one of the oldest in the Salzburgerland. Run by Barbara Kottke and Hans-Jörg Unterrainer, it has once again retained its four toques. Head Chef Stefan Birnbacher delights with alpine creativity and exceptional dishes like the “K1326 Menu.” The Kirchenwirt’s wine list, which was awarded “Austria’s Wine List of the Year” by Gault&Millau last year, remains a highlight. The wine cellar, stocked with rarities by the host, sommelier, and Jeunes Restaurateur (JRE) Hans-Jörg Unterrainer, is an attraction in its own right.

“The food: alpine. After stints throughout Pinzgau, Head Chef Stefan Birnbacher has reached his peak. The lightly cured trout lies almost raw in a fantastically intense broth of lovage and tomatoes. ...Veal kidneys in a boldly sweet balsamic sauce. Have you ever had better kidneys? Probably not. And then an apple cake, fruity intensity, with hazelnut ice cream, all according to Grandma’s recipe. ...The service: attentive and knowledgeable. Here’s to another 700 years!” writes Gault&Millau about the four-toque, 17-point cuisine at the Kirchenwirt.

New Toques for the Naturhotel Forsthofgut – Now Three Gault&Millau Restaurants
In the Naturhotel Forsthofgut, Head Chef Michael Helfrich continues his success story. With his restaurant "echt. gut essen." he once again earns three toques and 16 points. The exclusive fine-dining concept, with just a few seats, amazes with extraordinary flavour creations. Compared to last year, the kitchen team has been strengthened by a talented pastry chef, significantly expanding the range of culinary delights. In addition to the eight courses of the main menu, guests can now also enjoy eight varied amuse-bouches and petits fours. These small culinary masterpieces are carefully paired with top-notch wines or superbly mixed, non-alcoholic beverages from the in-house bar. Mid-December will see the restaurant reopen with a new look and a new kitchen concept under the name "Silva – Taste the Forest."

A special milestone for the Forsthofgut: In addition to “echt. gut essen.”, the Japanese lake restaurant “Mizumi” with one toque and the traditional “1617” restaurant with two toques are now part of the Gault&Millau ranking. This makes the Forsthofgut home to a total of three award-winning toque restaurants, highlighting its position as one of the culinary hubs of the region.

Gault&Millau describes Mizumi's 12.5-point cuisine as: “In the Forsthofgut in Leogang, alongside other culinary adventures, there’s also a journey to Asia. The popular Far Eastern concept for house guests brings the world of nigiri to ramen in an urban style. ...A mix of acidity, sweetness, and spiciness creates the desired umami. Sake pairing is rarely experienced in Austria in this way. Arigato gozaimasu.”

The 13.5-point “1617” restaurant boasts a 400-year history. Despite the vibrancy of the five-star Forsthofgut hotel, the charming farmhouse parlour quickly puts guests at ease. At "1617," table-side service is key: whether it’s beef tartare, fondue (savory or sweet), or crêpe suzette—preparation is done directly at the table. This is not only entertaining but also a treat for the palate.

Biohotel Rupertus: Future Award and Culinary Excellence
The Biohotel Rupertus not only gains an additional toque and now scores 13 points but has also been awarded the “Future Award Salzburg.” The Rupertus impresses with its consistent sustainability concept and serves as a model for climate-conscious tourism. CO2 emissions per guest have been reduced to around a quarter. The 22-meter pool, operated with alternative energies, is just one example of sustainable innovation. Alongside the hotel's sustainability strategy, the Rupertus kitchen has been awarded two toques for its creative interpretation of 100% organic ingredients and an impressive zero-waste philosophy. Nadja Blumenkamp, operator of the Rupertus, explains: “Sustainability is not a marketing strategy for us; it’s a way of life. Our success proves that quality and environmental awareness can go hand in hand.”

Ess:enz in the Naturresort Puradies: A Toque for Creative Alpine Cuisine
The toque-awarded restaurant Ess:enz in the Naturresort Puradies impresses with the minimalist concept of the “Garden of Eating.” Here, alpine enjoyment meets innovative cuisine. From December, the Ess:enz restaurant will feature a new menu: as contrasting as the Saalfelden Leogang region itself, deeply rooted in local traditions while being open to international influences. Here, cuisine and restaurant blend seamlessly at toque level. The dishes are composed, created, and served entirely in a front-cooking style—real food, real encounters.

With a total of 17 toques across seven restaurants, Saalfelden Leogang once again demonstrates that top culinary performance and sustainable enjoyment can go hand in hand. The region is ready to delight its guests with exceptional culinary experiences in 2025.