What is garum?

Garum (also known as liquamen) was the standard condiment in ancient Roman cuisine. Through the natural fermentation process, it develops particularly intense flavours during a long maturation period, which give our dishes a natural umami note.

At the Riederalm, we are reinterpreting this tradition. Our garums are created through the careful fermentation of selected ingredients such as char carcasses or chicken meat. This process gives them a unique flavour and makes them a versatile accompaniment both in our gourmet workshop and in your kitchen.

Chef Andreas Herbst, awarded a MICHELIN star, a Green Star for sustainability and 4 Gault&Millau toques, creatively integrates garum into his dishes. Whether as a refined note in sauces, dressings or marinades, garum enriches the taste experience in a special way. One example is the combination of mojito trout with cucumber gazpacho, refined with char garum.

Our garums are not just a product, but an expression of our philosophy:
regional ingredients, artisanal processing and culinary innovation. They reflect the combination of tradition and modernity that characterises our cuisine.