The new Gault&Millau awards a total of 14 toques to the Saalfelden Leogang region

Saalfelden Leogang can therefore rightly call itself a ‘toque region’ once again. 
The toques, or chef's hats, awarded by Gault&Millau are roughly equivalent in Austria to the Michelin Guide stars in Germany. 

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

The K1326 team with chef Stefan Birnbacher was able to cook four hoods for the historic church in Leogang for the first time. The 700-year-old gourmet inn is one of the oldest in Salzburgerland with its documented mention of 1326. Siblings Barbara Kottke and Hans-Jorg Unterrainer have managed to transform this venerable monument into a boutique hotel filled with charm. The creative Alpine cuisine names its excellent products with original names such as “Alpenhauptkamm” or “Gipfellluck”. With the two menus “Designing the Alps” and “Back to the roots” (vegetarian variant), each course can even be selected individually. “...This is not only the best church inn in the country, but also one of the best places to enjoy it. Barbara Kottke and Hans-Jorg Untrainer are not just hosts, they run this legendary hotel with a strong connection to history, place and people. And as for the food: all the dishes have shone... ”, writes the Gault&Millau about the 4 domes and 17-point kitchens in the church inn. The Kirchenwirt is one of the Gault & Millau risers of the year in the category “upgrade by 2 points”. Also outstanding is the wine cellar, which is stocked with rarities by the landlord and sommelier Hans-Jorg Untrainer. Barbara Kottke is delighted to receive the highest Gault&Millau award in Saalfelden Leogang: “We are very proud and grateful for Gault&Millau’s appreciation of our profession! This very special confirmation and award of our path is balm for the entire team! We look forward to everything else!”

Innovative hooded kitchen – gourmet restaurant “dahoam” in the gourmet hotel Riederalm in Leogang receives three hoods

Chef & Jeunes restaurateur Andreas Herbst was able to cook for the restaurant “dahoam” 3 hoods and 16.5 points. This makes the gourmet restaurant one of the Gault&Millau upstarts of the year in the category “Enhancing by 1.5 points”. Here is the name “dahoam” program, because Herbst uses almost exclusively regional products of the highest quality from nearby producers as well as herbs from his own garden. The restaurant also convinces with a fantastic view of the Leoganger Steinberge mountains and urban design: Around the large round tables a curtain of delicate brass chains wraps around each of the small pleasure separates. A specially designed acoustic ceiling emphasises the very personal, calm atmosphere. Gault&Millau is delighted: “In the hotel Riedermalm’s own restaurant area, we feel not only because of the stylish ambience, but also because of the excellent presentation of the 4- and 6-course surprise menus on offer. The chef Andreas Herbst personally explains how he prepares the many delicious dishes. He shows on the basis of a leather map of Leogang that almost all ingredients come from regional suppliers: besides fish and meat, mainly herbs and vegetables. Every detail was shown on the map. Start with the tongue of the bull, marinated in dandelion oxime, then wonderful blueberry bread. Veal’s head, sourdough tart, carrot and wild mackerel – a treat!....”

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 third highest distinction in the Saalfelden Leogang region: the “really good food” in the Naturhotel Forsthofgut. Chef Michael Helfrich was able to impress in his small a la carte restaurant, in which he serves 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. Gault&Millau writes of its kitchen: “As soon as you are greeted twice from the kitchen with all kinds of finely decorated vegetable variations, you can see the extraordinary creativity of the kitchen, which is reflected in both the traditional 8-course menu and the alternative surprise menu.”

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 won again 2 caps and 13 points for the gourmet restaurant. The pure and innovative concept meets the highest culinary demands, culminating in front cooking. Gault&Millau writes: “In our own rustic hut, a showcase kitchen with high quality dishes is presented. The 3-course menu with cold tomato and cucumber soup tasted excellent. A precisely prepared pink veal fillet with Madeira sauce, polenta, mushrooms and Parmesan chips was a special taste experience. Delicious dessert...!”

The organic hotel Rupertus gets a hood

Hotel Rupertus in Leogang has been offering organic certified pleasure and relaxation since 1977. “100% Organic Ingredients Creatively Interpreted Alpine Cuisine and Vegan Plant Power” With this motto, the kitchen team earned a hood and 12.5 points for Rupertus. “The kitchen is 100 percent organic certified, and the selection of vegan dishes is amazing. The origin is also very important to the kitchen team. All the suppliers (Rupertus calls them partners) are presented, and the menu includes tempting dishes such as alpine ratatouille or sweet potato chashew balls. The bar is also notable: the drinks are also 100 percent organic,” says Gault&Millau.

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

The lifestyle hotel FORSTHOFALM is located at 1,050 meters on the ROOFTOP of Leogang – perfect for skiers in winter and hikers in summer. There are also daily yoga, meditation and fitness sessions. All year round, FORSTHOFALM inspires with its culinary Essential Elements KITCHEN concept: The colour- and flavour-intensive cuisine in the restaurant “KUKKA” was awarded with a hood and 11.5 points. Herb-covered steaks from the charcoal grill are served, as well as vegetarian and vegan specialties. The high-quality organic products used are reflected in the excellent taste.  “The Holzhotel Forsthofalm focuses on organic and Scandinavian chic in the restaurant Kukka (Flower). Inside an open show kitchen with grill with mature cabinet for steaks and a glass wine store. Outside a sun terrace with DJ and connection to the ski slope. The menu offers oysters, caviar and champagne, but also burrata with tomatoes, Vietnamese vegetable soup pho, triggered backhendl and pork back with grilled vegetables – all impeccable...”, explains the Gault&Millau.