Contentful Paint
Andreas Herbst in the Riederalm kitchen
Gourmet chef Andreas Herbst in the herb garden
Yoghurt whey gourmet dish
Gourmet meal with ancient carrot in the Resort Riederalm
Leoganger charcoal gnocchi dish

Honest & Regional - Our products

Enjoyment without remorse - with regional products of the best quality

The best cuisine is only possible with the best ingredients! We are very proud that we use the majority of our products from Leogang and our region and are a pioneer.

Meat producers

Pork (Duroc & Swabian-Hällisch)

Walter Eiböck

Domestic pork for bacon from the Badmeisterhof

Fam. Herzog

Lamb from Vorderrain famers

Fam. Scheiber

  • Cattle (young beef, veal, ox) from the Leoganger farmers (Hinterriederbauer, Hartlbauer, Badmeisterhof)
  • Suckling veal - Angerlehenbauer, Herzogbauer
  • Suckling goat - village shop Leogang, family Rainer
  • Game (deer, chamois, venison, young venison, roebuck) - From the parish hunt of Leogang, Peter Rass (Steinbergjagd), family hunt Alfred Fiechtl

Poultry & Eggs

Wildmast chicken from the Schattbach farmers

Fam. Eiböck

Organic free-range eggs from Kehlbach farmer

Fam. Zehentner

  • Austrian farmed duck from the Hütter family from Straden

Fish & Shellfish

Schwarzleo char

Herman Hasenauer

Schwarzbach trout, Schwarzbach char, salmon trout, smoked trout

Grundner Anton

Norbert Herzog

Fish & Shellfish

Norbert Herzog

  • From Chiemsee fisherman Lex: Reinanke
  • *NEW* Michi's fresh fish from the fish farm 'Naturpark Mürzer Oberland': Styrian Branzino (sea bass)

Dairy products

  • Sinnlehen cheese, caraway cheese, pepper cheese... (Fam. Scheiber)
  • Yoghurt, whole milk, potatoes, spelt rice, whole grain spelt & whole grain rye flour from the Ziefergut, Leogang (MeiMuich)
  • Späkäse and cured goat cream cheese from the village shop in Leogang (Rainer family)
  • Creamy mature Camembert, Lexei sheep cheese, Sumastoa sliced cheese, High Wiesa mountain cheese by Sigfried Herzog Distillate (Saalfelden)

Honey, spices, delicacies

Leoganger forest blossom honey, beeswax and mead...

Fam. Elfriede Müllauer

  • (St. Pölten)
  • Rye and wheat flour, apple juice and much more from the winery of family Müller, Krustetten
  • Herbs from our own herb garden (URBAN Cultivator)

'For our excellent Riederalm cuisine I have to be convinced of the products used. I have built up a large network with farmers and producers over the last few years.'

Gourmet chef Andreas Herbst
Andreas Herbst

From nose to tail

Andreas Herbst is in constant contact with farmers, hunters and producers and has developed a great concept for our unique Riederalm cuisine.
By using the whole animal, we create many different delicacies, such as our cured beef (Bündnerfleisch), young beef ham, Pastrami, Lamb and cheese sausage, fine meatloaf and much more!
The Fürstauer butcher shop in Saalfelden Leogang and the Prem butcher shop in Fieberbrunn process everything according to the recipes of our gourmet kitchen.

Homemade delicacies

It is a matter of honour that we do not use any pre-finished products in the Riederalm. It just tastes best homemade.
This starts in the morning with the homemade jams, muesli, smoothies,... and continues in the afternoon with all our delicacies at the Alpine Buffet.
In the evening, homemade bread is offered every day, with matching spread. The gourmet menu inspires with creativity and exquisite taste.


Save the planet

It is no secret that the costs of food are noticeably overpriced. A wide variety of ingredients cost up to 25% more. That is why chef and JRE member Andreas Herbst and his team are once again focusing on the best quality of local products.

Learn more now


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