"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.

1 MICHELIN star & 1 green MICHELIN star for the “dahoam” gourmet restaurant
With a MICHELIN star for outstanding finesse and a Green MICHELIN star for sustainability in practice, Andreas Herbst inspires with innovative, regional cuisine in the “dahoam” restaurant.

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 and a Michelin star.

Gourmet salmon dish with sauce, herbs, flowers and puree on elegant ceramic plate

Chef plating gourmet salmon dish with sauce next to glass of white wine

Elegant restaurant table set for fine dining with mountain view through large window

Gourmet appetizers served in wooden toy train on Alpine regional map

Gourmet dish with edible flowers and green vegetable garnish in ceramic bowl on wooden tray

Elegant restaurant table with blue velvet seating and wooden wall with dahoam sign

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.

Gourmet dish with foamed sauce, edible flowers, and crispy elements in a rustic ceramic bowl

Gourmet tasting menu with craft beer and elegant plating at upscale restaurant table

Gourmet dish with butter shaped like a skull, dark bread, greens, and garlic on decorative plate

Elegant restaurant table set near window with mountain view in the background

Gloved hands handling a printed menu near a gourmet dish and crystal decor in a modern restaurant

Gourmet appetizer on ceramic plate with microgreens and cream on an elegantly set table

Opening hours

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

Monday, Tuesday, Friday & Saturday:

6:30 - 7:00 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. We kindly ask for your understanding that vegetarian menu requests and dietary intolerances must be communicated at least 48 hours in advance. Please plan about 3.5 to 4 hours for the "The long journey through Leogang". The tables by the window are suitable for a maximum of 4 people and cannot be reserved with pets. Reservations for the window tables are possible on request, on a "First come - first serve" basis.

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

€ 125,00 per person

Wine accompaniment medium journey

€ 95,00 per person

Wine accompaniment short journey

€ 80,00 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.

Chef plating gourmet dish on wooden toy train in fine dining restaurant

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 ‘Loigom’ 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.

Map of regional producers and agricultural businesses around Leogang, Austria

+

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

Walter Eiböck, Schattbachbauer

Christoph & Julia Herzog, Badmeisterhof

Hans Scheiber, Vorderrainhof

Thomas Eder, Trenkerbauer

Stefan Foidl, Angerlehenhof

Tobias Riedlsperger, Madlbauer

Alfred & Birgit Fiechtl, game

Bernd Fürstauer, Fürstauer butcher’s shop

Beef (young cattle, veal, ox)
from the Leogang farmers (Hinterriederbauer, Badmeisterbauer, Madlbauer, Schattbachbauer)
Schattbachbauer (family Eiböck): pork (Duroc, Iberico, Mangalitza, Swabian-Hall) and Wagyu cattle
Badmeisterbauer (family Herzog): pork for bacon, alpine stone sheep
Vorderrainbauer (family Scheiber) &
Trenkerbauer (family Eder): Jura lamb
Angerlehenbauer (family Foidl): sucking veal
Madlbauer (Tobias Riedlsperger): sucking veal, sucking goat
Stefan Eiböck & Reiterbauer: sucking goat
Biohof Stechaubauer (family Haitzmann), Saalfelden: pork (Mangalitza & Iberico), Angus cattle
Game (venison, chamois, deer, fawn, brocket, hind calf):
from the parish hunt of Leogang,
Paulinger farm shop,
Alfred Fiechtl family hunt
Fürstauer butcher’s shop, Saalfelden & Leogang and Prem butcher’s shop, Fieberbrunn: sausage & meat specialities

Poultry & Eggs

Rupert Zehentner, Schrederbauer

Walter Eiböck, Schattbachbauer

Thomas Eder, Trenkerbauer

Schrederbauer (family Zehentner), Saalfelden: organic free-range eggs
Schattbachbauer (family Eiböck): game-fattened chicken, guinea fowl, mini turkey
Trenkerbauer (family Eder): duck, quail eggs
Family Hütter, Straden, Styria: farm duck

Fish & Shellfish

Hermann Hasenauer, pisciculture

Leo Trixl, pisciculture

Pisciculture Hermann Hasenauer, Leogang: Schwarzleo char, sturgeon, grayling
Pisciculture Leo Trixl, Fieberbrunn: brown trout, char, salmon trout, smoked trout
Simonwirtsteich Peter Famler, Saalfelden: carp
Pisciculture Kehlbach, Saalfelden: char caviar, salmon, crayfish
Walter Grüll, Grödig near Salzburg: caviar & sturgeon
Blün Aquaponics, Vienna: catfish

Vegetables

Biohof Stechaubauer, Martin & Michaela Haitzmann

Family Haitzmann & Team, Stechaubauer

Biohof Stechaubauer (family Haitzmann), Saalfelden: organic vegetables, herbs
Apiculture Alfred Bründl, Leogang: tomato rarities

Dairy

Man stretching fresh mozzarella cheese by hand wearing black gloves

Bernhard Perwein, Zieferhof

Hand opening cup of buttermilk and raspberry ice cream on white plate

Ziefer’s Bauernhofeis – farmer’s ice cream

Cheesemaker brushing a wheel of cheese in a maturing room with shelves full of cheese wheels

Hans Scheiber, Sinnlehenhof

Siegfried Herzog

Cheese aging room with worker inspecting round cheese wheels on metal shelves

Kaslab’n Nockberge

Ziefer’s Hofmolkerei – dairy farm (family Perwein), Leogang: yoghurt, whole milk, farmer’s ice cream, mozzarella, cheese
Sinnlehenhof (family Scheiber), Leogang: Sinnlehen cheese, caraway cheese, pepper cheese, fenugreek cheese, farmer’s butter, „Schneerose“ soft cheese, ricotta
Siegfried Herzog Destillate, Saalfelden: creamy affinated Camembert, Lexei sheep’s cheese, Sumastoa semi-hard cheese, Hoch Wiesa mountain cheese
Wilder Käser, Kirchdorf, Tyrol: small, great & mega “Stinker“
Kaslab’n Nockberge, Carinthia: organic hay milk mountain cheese, matured for 9 months
Lederstallgut (family Scheiber), Leogang: goat’s cream cheese
Figerhof, Kals am Großglockner: goat’s cream cheese
Biohof Abraham, Hirschbach im Mühlkreis, Upper Austria: sheep’s cheese

Honey, Spices, Delicacies

Elfriede Müllauer, apiculture

Beekeeper using a smoker near beehives in a sunny outdoor setting

Christoph Herzog, Badmeisterhof

Badmeisterhof (family Herzog), Leogang: blossom honey & forest honey
Apiculture family Elfriede Müllauer, Leogang: forest blossom honey, beeswax, mead and pollen
Apiculture Alfred Bründl, Leogang: forest blossom honey, beeswax and pollen
Ottinghof (families Mayrhofer & Wölfler), Leogang: saffron – The Red Gold from Leogang
Herbs from our own herb garden (URBAN Cultivator)

Other

Wolfgang & Doris Frank

Two farmers discussing crops in a wheat field on a sunny day

Bernhard Perwein, Zieferhof

Multigenerational family posing indoors on wooden crates against a gray wall

Family Müller, Winery Müller

Frank Lebensmittel, Saalfelden
Zieferhof (family Perwein), Leogang: spelt, rye, potatoes
Biohof Jagglbauer, Saalfelden: einkorn and emmer flour
Winery family Müller, Krustetten, Lower Austria: rye and wheat flour, apple juice, Wachau apricots, and much more

Gourmet dessert with green mousse, red berry sauce and edible garnish on ceramic plate

Gourmet dessert with red sauce being poured over mousse and garnished with microgreens

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.

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