The prestigious MICHELIN Guide has awarded stars to two of the region's restaurants. Both "Dahoam" at Hotel Riederalm and "Kirchenwirt Leogang" received the coveted recognition for their outstanding cuisine.
Restaurant "Dahoam" at Hotel Riederalm – Leogang
- One Star: A cuisine of finesse
- Green MICHELIN Star
Andreas Herbst, a member of Jeunes Restaurateurs (JRE), and his wife Andrea run "Dahoam" with dedication and innovative spirit. After working with culinary masters such as Johanna Maier, Andreas Döllerer, and Mario Lohninger, Andreas Herbst took over the hotel's management from his parents. His love for the region shapes his cuisine, which creatively combines traditional and modern elements.
Highlights of the menu include dishes like "Artichoke, Egg Yolk & Tarragon" or "Leogang Venison Loin, Fermented Red Cabbage & Chestnuts". Particularly impressive is the map made of white bull leather showcasing local producers. The stylish setting with window tables offers a breathtaking view.
In addition to the star for "a cuisine of finesse," "Dahoam" also received the "Green MICHELIN Star." Andreas Herbst commented to the MICHELIN Guide: "Regional products are a central element of our cuisine! We also ferment, pickle, and preserve, ensuring an interesting and sustainable selection of products even in winter. Beyond this, we develop unique items such as chicken garum or white spelt chocolate, use every part of our ingredients, and support energy balance with our biomass power plant and heat recovery system."
The Kirchenwirt since 1326 – Leogang
- One Star: A cuisine of finesse
The listed Kirchenwirt, known for its gourmet inn, is one of the oldest establishments in the Salzburgerland, with its first documented mention dating back to 1326. It is now managed in the sixth generation by siblings Barbara Kottke and Hans-Jörg Unterrainer.
The restaurant exudes tradition and elegance. Its famous K1326 Gourmet Menu: "SHAPING THE ALPS" showcases intriguing combinations with carefully selected Alpine products. The distinctive culinary style of Stefan Birnbacher and his team constantly creates new taste experiences for guests. When the char is “lightly cured,” it is served almost raw in an intensely flavourful lovage and tomato broth. The parsley root soup harmonises perfectly with the sweet notes of kohlrabi. The "sour" veal kidneys are accompanied by an elderberry balsamic sauce. The wine cellar, curated by the host, sommelier, and Jeunes Restaurateur (JRE) Hans-Jörg Unterrainer, is a highlight in its own right.
A Culinary Benchmark for the Region
In 2025, the Saalfelden Leogang holiday region has reached a new culinary milestone: alongside the prestigious MICHELIN recognition, the region recently received a total of 17 Gault&Millau toques across seven top restaurants. These accolades further cement the area's reputation as a true "gourmet region."
The awards highlight the exceptional quality and diversity of local gastronomy, making Saalfelden Leogang a must-visit destination for food enthusiasts and connoisseurs alike.
photo: osterreich-werbung-levi-renger
