dahoam by Andreas Herbst
Leogang, Austria
⭐1 Star
The Experience
From Michelin Guide
Having worked with some big names in the industry, such as Johanna Maier, Andreas Döllerer and Mario Lohninger, Andreas Herbst has returned home (dahoam in 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.
Unique Things
From Visitor Experiences
Innovative Use of Local Ingredients and Techniques
dahoam by Andreas Herbst extensively employs fermenting, pickling, and foraging, and even creates unique products such as white chocolate made from local grains like spelt and chicken garum. This approach breaks new ground in the region by combining traditional methods with modern culinary creativity.Sustainability and Energy Efficiency
The restaurant offsets its energy consumption through a biomass combined heat and power unit and a heat recovery system, reflecting a strong commitment to sustainability alongside its culinary innovation.Unique Presentation and Connection to Local Producers
An original feature is a map made of white bull leather displayed in the restaurant, which highlights the local producers supplying their ingredients. This tangible connection to the region’s producers emphasizes the restaurant’s dedication to regionality and transparency.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant dahoam by Andreas Herbst in Leogang are:
Venison (Leogang saddle of venison): A key regional ingredient featured in signature dishes such as "Leogang saddle of venison, fermented red cabbage & chestnuts," showcasing local game with traditional and modern techniques like fermenting and pickling.
Artichoke: Used creatively in dishes like "artichoke, egg yolk & tarragon," reflecting the chef’s approach to combining local produce with refined culinary techniques.
Fermented and pickled vegetables (e.g., fermented red cabbage): Integral to Herbst’s philosophy of sustainability and flavor development, these ingredients add depth and preserve seasonal produce for year-round use.
Local grains (used for white chocolate made from spelt): Demonstrates the innovative use of regional ingredients beyond savory dishes, turning grains into unique products like white chocolate, highlighting creativity and local sourcing.
Alpine salmon with saffron broth (saffron from Leogang): A signature dish featuring locally sourced saffron and Alpine salmon, emphasizing the use of exceptional regional products and small-scale local projects.
These ingredients are significant as they reflect Herbst’s commitment to regionality, sustainability, and innovation, combining traditional Alpine flavors with modern culinary techniques such as fermenting, pickling, and product development.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Kleine Reise durch Leogang (4 Courses): €140
- Mittlere Reise durch Leogang (6 Courses): €160
- Große Reise durch Leogang (9 Courses): €180