Gault Millau awards a total of 15 toques to the Saalfelden Leogang region

This is truly unusual: the holiday region of Saalfelden Leogang can now score with a total of fifteen Gault Millau hoods – spread over just seven restaurants. Thirteen of these hoods were awarded in the municipality of Leogang, population only 3,300. So Saalfelden Leogang can rightly call itself "Haubendorf" once again. The hoods, i. e. chef's hats, which the Gault Millau gives, are roughly equivalent in Austria to the stars of the Michelin Guide in Germany.

Three hoods for the restaurant of Michael Helfrich in the Forsthofgut in Leogang

Really good food. What sounds so simple, according to Gault Millau, is the restaurant with the highest distinction in the region: the “Echt. Gut. Essen. ” at the Naturhotel Forsthofgut in Leogang. Chef Michael Helfrich was able to impress in his small a la carte restaurant, in which he can accommodate a maximum of ten guests, and was awarded with 3 dishes and 15. 5 out of 20 possible points. “We are proud to be a part of the Haubendorf Leogang and to belong to a region that is constantly evolving in terms of cuisine,” says Michael Helfrich. The Gault Millau writes about his cuisine: “. . . The sea trout with apricot cream, carrot tea and sesame salt was a wonderful experience. The roe deer with cauliflower and nut crust was particularly delicate and of high quality. . . Finally, we were able to enjoy the first class combination of matured cheese and a variety of homemade, excellent chocolates. ”

The church innkeeper in Leogang: three-hooded kitchen in a listed ambience

Chef Stefan Birnbacher was able to win the third hood for the historic church in Leogang. The 700-year-old Dorf Inn is one of the oldest in Salzburgerland with its deed of 1326. Siblings Barbara Kottke and Hans-Jorg Untrainer have managed to transform this venerable monument into a boutique hotel filled with charm. “The braised, plucked and smoked duck with golden millet is a great introduction to the “Alpen Gestalt” menu, which enriches the overall taste. The wonderful mountain trout along with lardo, wild herbs and hemp nuts comes to the table in an almost paradise-tasting lovable paradise-sud. The venison, braised and fried, with nutcrumbs dumplings and egg yolks soothes the palate. . . . “, writes the Gault Millau about the 3 hooded and 15-point kitchens in the Kirchenwirt. Also outstanding is the wine cellar, which has been stocked by the owner and sommelier Hans-Jorg Untrainer with Austrian and international wines of value investment quality.

Innovative hooded kitchen for half board – gourmet hotel Riederalm in Leogang gets two hoods

Chef & Jeunes restaurateur Andreas Herbst was able to cook with his self-proclaimed "The Epic Slow Food Leogang," a modern interpretation of Alpine cuisine, 2 caps and 14 points. Herbst uses regional products of the highest quality from nearby producers as well as herbs from its own garden. Local delicacies in innovative preparation and exquisite gourmet cuisine with Pinzgau nuance characterize the daily changing dishes, which are enjoyed by both a la carte and house guests. The Gault Millau explains: “We were served fine rabbit and cones with refreshing char filling. The lukewarm smoked “Schwarzleo-Saibling” with Marchfeld asparagus is also a poem for the eye. Delicate and of high quality, the Leoganger Young Beef came to the table as a pink fried table top and braised neck with deep purple carrots and strawberries. The original dessert “Sweet Waldboden” was a delicious conclusion. "I don't think so," he said.

The organic hotel Rupertus gets two hoods for the first time

The organic hotel Rupertus in the Hutten district of Leogang was included for the first time in the ranks of the Leogang Hood restaurants. Rupertus is a family-run hotel in the west of Leogang and has been offering organic certified pleasure and relaxation since 1977. “100% Organic Ingredients Creatively Interpreted Alpine Cuisine and Vegan Plant Power” Chef Norman Koehler cooked for Rupertus from stand 2 caps and 13 points. “The five-course gourmet menu is a real hit. House-stained sea salmon with sorbet from the capuchin watercress at the start, a great gams dish (with pot dumplings, ribisel and Leoganger egg Schwimmerl) and finally magnificent desserts. Accurate wine recommendation with good selection and to finish off a stately organic bar. ”, says the Gault Millau.

Front cooking for high culinary demands in the double-decker restaurant ESS:ENZ 

In the restaurant ESS:ENZ in the Embachalm in the chalet village of the 4****S natural resort PURADIES in Leogang, dishes are created from local products and their own organic farm. Chef Albert Dschulnigg impressed and scored 2 caps and 13 points for the gourmet restaurant. The pure and innovative concept meets the highest culinary demands, culminating in front cooking. In addition to char variations and in-house embachhof veal, the ESS:ENZ offers seasonal highlights such as homemade pasta with truffles or local game. The Gault Millau writes: “The pink organic beef fillet with hollandaise sauce, fried gnocchi and mushrooms fully lived up to our expectations in terms of preparation and taste. Original then the final Puradies apple with crumble, wasabi sorbet and sponge.”

A hood for the kitchen of the Forsthofalm at over 1,000 meters

The Holzhotel Forsthofalm is located in Leogang at 1,050 meters on the mountain – ideal for skiers in winter and hikers in summer. The Forsthofalm is interesting all year round for gourmets, because the color- and flavor-intensive cuisine was awarded with a hood and 12 points. For example, steaks covered with alpine herbs are served from the charcoal grill, as well as vegetarian and vegan dishes. The high-quality organic products used are reflected in the good taste. “From the organic kitchen, the deep-fried soup was excellent. ...legendary the meat from the charcoal grill. Very refreshing and fruity then the final blackberry, elderflower and chocolate farm ice cream.”, is the assessment of Gault Millau.

The only hooded restaurant in Saalfelden: the volley of Lukas Ziesel

The Vollerei in Saalfelden was also awarded with 2 hoods and 13 points. The owners Lukas Ziesel and Harald Salzmann decided to close the Vellerei in autumn 2020. However, you can still experience the fine and creative cuisine of Lukas Ziesel in the restaurant & bar “Holifuk” in Saalfelden. 

Best nature and best insider tip hotels: The region has much more to offer for the Gault Millau 

The critics of the Gault Millau have found other interesting places in the Saalfelden Leogang region. For example, the Krallerhof was recognized as one of the best wellness hotels and the mama thresl as one of the best insider tip hotels. According to Gault Millau, one of the best family hotels in Austria is the Riedermalm and the Puradies in Leogang. The Forsthofgut and the Forsthofalm are among the best nature hotels.