Name: Hotel Riederalm
Address: Rain 100, Leogang, 5771, AT
Telephone: +43-6583-7342
Price range: €€

Our grayling garum is crafted with great care from approximately 300 kg of Leogang grayling caught by Hermann Hasenauer:
During grayling season, we process the entire catch. Some of the fish is filleted, about 20 kg is transformed into fine grayling caviar and the innards are used to create something truly special: our grayling garum!

How our grayling garum is made.

For our grayling garum, we use the natural enzymes of the grayling, which develop their full flavor during a slow aging process.
The result is surprising: its taste is reminiscent of aged anchovies.
In our kitchen, we specifically use grayling garum as a substitute for anchovies, giving our dishes a special, unmistakable flavor. It differs significantly from our other garum varieties, such as our char garum, and has a character all its own.

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A true piece of Leogang—born of time, precision craftsmanship, and a love of experimentation.

Andreas Herbst

Two men talking on a wooden cabin porch by a forest lake, dog standing nearby

Gourmetgericht Namaycush Fisch mit Chioggia Rübe

Man in white shirt holding two bottles of fermented Garum sauces against dark background

Chef adding liquid seasoning to a saucepan in a professional kitchen

Older man in red shirt holding a fresh fish and smiling in front of gray background

How do we use grayling garum in our kitchen?

Beispiel aus dem Sommermenü 2026 im dahoam.

Leoganger Namaycush
(Fish Farm Hermann Hasenauer)
Namaycush (snow-white Arctic char) briefly marinated in whey
Leogang yogurt and quark cream with horseradish juice
Chioggia beet whey broth with physalis and herbs
Pickled yellow Chioggia beets (Stechaubauer)
Grayling garum
Wild thyme blossom oil