"dahoam"-Restaurant in Leogang

‘Home sweet home’, that’s what ‘dahoam’ means. You can be at home anywhere, but there is no place like ‘dahoam’ It is with this in mind that the owner of the Good Life Resort, JRE Andreas Herbst, made his dream of a culinary ‘home’ come true already at an early age.

The topic of home, namely his home in the beautiful village of Leogang in the Pinzgau region, serves like a proverbial map for his cuisine and his down to earth yet innovative creations, all coming together in the menu. Andreas Herbst’s experimental and young team in the “dahoam” gourmet restaurant works somewhat differently and more individually oriented than those of other restaurants in the area. They are ready to serve at the highest level.
The Restaurant dahoam in Leogang is the highlight of the Good Life Resort Riederalm, which serves sophisticated cuisine in a class of its own. We are pleased about 4 toques from Gault Millau.

Andreas Herbst

For Andreas Herbst, the young owner and chef de cuisine of the Good Life Resort Riederalm, the gourmet restaurant ‘dahoam’ is a radical reinvention of modern alpine cuisine, skilfully combined with his individual, emotive cuisine, deeply rooted in his home region, the Pinzgau, and its traditional cooking.
After years spent working in top restaurants owned by top chefs such as Johanna Maier, Andreas Döllerer and, most recently, Mario Lohninger in Frankfurt, Andreas Herbst, who is originally from Salzburg and has been named a member of Jeunes Restaurateur - JRE, has been working
in his parents’ business since 2015.

Opening hours

We serve our top-class cuisine on the following days:

Monday, Tuesday, Friday & Saturday:

6:30 - 7:30 pm Menu start

Wednesday, Thursday & Sunday:

Closed

Table reservation 

Upon request, we can open the restaurant for bookings of 10 or more people.

Please note that in ‘dahoam’ only dishes from the menu may be ordered and the restaurant is only suitable for children aged 13 years and above (who must also order from the menu). This helps ensure a peaceful setting for our guests. Please inform us of any food intolerances or allergies at least 48 hours in advance.

The long journey through Leogang

€ 180,00 per person

The medium journey through Leogang

€ 160,00 per person

The short journey through Leogang

€ 140,00 per person

Wine accompaniment long journey

€ 110,00 per person

Wine accompaniment medium journey

€ 85,00 per person

Wine accompaniment short journey

€ 70,00 per person

*The menu prices include canapes, cover, bread, miniatures & a sweet welcome. On New Year's Eve there is a surcharge of € 50.00 per person.

Gourmet experience for the senses

In the Restaurant dahoam in Leogang

‘The only constant in life is change.’ In keeping with this motto, in the new gourmet restaurant ‘dahoam’ Andreas Herbst has dedicated himself to the reinterpretation and further development of traditional dishes, which are prepared and excellently presented in his gourmet kitchen. Here, you will find unusual creations, which have already been impressing our guests for many years. In our ’dahoam’ Gourmet Restaurant we take you on a culinary journey through the region, our menu serving as map. We go to ‘Loiga’ or Leogang as the natives call it, where you will enjoy a unique culinary experience in a perfect ambience with a breathtaking view of the Leogang mountains. Here, tradition, top class culinary indulgence and passionate service are combined in contemporary harmony. A perfect symbiosis of the expert culinary art, high culture and wine expertise, making a visit in the ‘dahoam’ restaurant an unforgettable experience.

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A map of the producers

as a guide for culinary indulgence

The culinary experience starts with this somewhat different menu: symbols on a map out of white bull’s leather reflect a delicate network of specially selected, regional manufacturers and farming businesses, whose best products define the menu.

Meat producers

Family Eiböck, Schattbachbauer: Pasture pig (Duroc & Swabian-Hällisch)

Walter Eiböck

Family Herzog, Badmeisterhof: Domestic pork for bacon

Fam. Herzog

Family Scheiber, Vorderrainbauer: Lamb

Fam. Scheiber

Bernd Fürstauer, butcher's shop Fürstauer: sausage products

Bernd Fürstauer

Fiechtl family: game

Family Fiechtl

Stefan Foidl, Angerlehenbauer: dairy calf

Stefan Foidl

Tobias Riedlsperger, Madlbauer: dairy calf, dairy goat

Tobias Riedlsperger

Thomas Eder, Trenkerbauer: Jura lamb

Thomas Eder

Cattle (young beef, veal, ox) from the Leoganger farmers (Hinterriederbauer, Hartlbauer, Badmeisterhof, Madlbauer, Schattbachbauer)
Suckling veal - Angerlehenbauer, Madlbauer
Suckling goat - Madlbauer
Game (deer, chamois, venison, young venison, roebuck) - from the parish hunt of Leogang, Paulinger Hof, family hunt Alfred Fiechtl
Jura lamb - Vorderrainerbauer (Scheiber family), Trenkerbauer (Eder family)
Domestic pig for bacon - Badmeisterhof (Herzog family)
Grazing pig (Duroc, Swabian-Hallard) and Wagyu cattle - Schattbachbauer (Eiböck family)

Poultry & Eggs

Family Eiböck, Schattbachbauer: Wildmast chicken

Fam. Eiböck

Family Zehentner, Schrederbauer: organic free-range eggs

Fam. Zehentner, Schrederbauer

Thomas Eder, Trenkerbauer: quail eggs

Thomas Eder, Trenkerbauer, waxed eggs

Game-fattened chicken, guinea fowl, mini turkey - Schattbachbauer (Eiböck family)
Organic free-range eggs - Schrederbauer (Zehentner family)
Organic free-range eggs - Königgut (Hans Reiter from Wals)
Quail eggs - Trenkerbauer (Eder family)
Austrian farmed duck from the Hütter family from Straden

Fish & Shellfish

Pisciculture Hermann Hasenauer: Schwarzleo char, sturgeon

Herman Hasenauer

Norbert Herzog: fish & shellfish

Norbert Herzog

Leo Trixl: fish

Leo Trixl

Pisciculture Hermann Hasenauer (Leogang): Schwarzleo char, sturgeon
Pisciculture Leonhard Trixl (Fieberbrunn): Schwarzbach trout, Schwarzbach char, salmon trout, smoked trout
Norbert Herzog (Saalfelden): Fish & crayfish farming
From Chiemseefischer Lex: Reinanke
Walter Grüll (Grödig near Salzburg): Caviar
Blün Aquaponik: Viennese catfish

Vegetables

Family Haitzmann, Stechaubauer: vegetables

Stechaubauer organic farm (Lenzing, Saalfelden): Organic vegetables

Dairy products

Sinnlehenbauer (Leogang): Sinnlehen cheese, caraway cheese, pepper cheese, Boxhorn clover cheese, farmer's butter, snow rose, ricotta
Ziefergut (Leogang): yoghurt, whole milk, potatoes, spelt rice, wholemeal spelt & wholemeal rye flour
Lederstallgut (Leogang): goat's cream cheese
Rainer family (Dorfladen Leogang): Späkäse and pickled fresh goat's cheese
Sigfried Herzog Destillate (Saalfelden): creamy affinated Camembert, Lexei sheep's cheese, Sumastoa semi-hard cheese, Hoch Wiesa mountain cheese
Wilder Käser (Tyrol): small and large Stinker

Honey, spices, delicacies

Family Elfriede Müllauer: Leoganger forest blossom honey, beeswax, mead...

Fam. Elfriede Müllauer

Beekeeping family Elfriede Müllauer (Leogang): Leogang forest blossom honey, beeswax, mead wine and pollen
Beekeeping Alfred Bründl (Leogang): forest honey, tomato rarities
Winterreis.at (St. Pölten)
Rye and wheat flour, apple juice and much more from family Müller (winery Müller), Krustetten
Herbs from our own herb garden (URBAN Cultivator)

Other

Lebensmittel Frank

Lebensmittel Frank (Lenzing, Saalfelden)
Family Müller, Winery Müller (Krustetten, Lower Austria): rye and wheat flour, apple juice, Wachau apricots, wild boar from the Wachau and much more...

Our menu

For our curious guests: click on the icons to see the ingredients of each course.
Vegetable rarities originate from the Stechaubauer farmer in the region and game from friends that are hunters with the local hunt. Lamb is exclusively bred by the Vorderrainerbauer farmer, beef is sourced from the Badmeisterbauer farmer and wagyu beef from the Schattbachbauer farmer, with whom we also run a project for wild chickens and Duroc pig. Quail originates from the Trenkerbauer farm, trout and char from Leogang fish breeders Grundner and Hasenauer. The Austrian crayfish come from crayfish breeder Norbert Herzog from Saalfelden (Haider Senke) whilst duck comes from Straden, to name only a few. The same is true of our cheese, honey, yoghurts, juices and much more.

Proof that in the restaurant ‘dahoam’, despite the high creative and quality standard, the focus is always on fun as well as fuss-free and comforting culinary enjoyment.

Authentic and of the highest quality

Quality and freshness are paramount and we therefore use almost solely regional produce, carefully selected from local suppliers and farmers from Leogang and exclusively produced and carefully prepared à la minute.

An awareness of the surrounding nature and the exclusion of any artificial aromas and flavour enhancers represent further important principles of the culinary philosophy of the youngest and multi-award-winning JRE Andreas Herbst. His dynamic and authentic team offers connoisseur menus to marvel at, enjoy and celebrate.