Awards

The “dahoam” restaurant at the Hotel Riederalm in Leogang has been awarded a MICHELIN star for cuisine full of finesse and the Green MICHELIN star for sustainable, regional gastronomy. Andreas Herbst and his team combine tradition and innovation with dedication and present creative dishes based on the treasures of the region. Particularly impressive are the lovingly prepared creations such as “Leoganger Rehrücken” and the unusual map made of white bull leather, which shows the regional producers. A culinary experience that not only tantalizes the palate but also contributes to sustainability.

As an association of talented top chefs from twelve countries, the Jeunes Restaurateurs d'Europe are the defining trendsetters of European culinary culture.

Member companies are characterised by a very familial atmosphere and are among the leading companies in their respective regions.

Evaluates the cuisine according to the French points system (0 to 20 points). The points awarded honour only the kitchen services. The “dahoam” restaurant was awarded an impressive 17 out of 20 points in Gault&Millau and proudly carries 4 toques. Particularly noteworthy is the concept, which focuses on regional ingredients from around Leogang and surprises with innovative combinations. One outstanding example is the “Angus Hammer” - a harmonious blend of bread dumpling-miso sauce, turnip, chanterelles and basil, which impresses with its product focus and excellent craftsmanship. At “dahoam”, quality, taste and creative variety come together to create an unforgettable culinary experience.

Austrian Gourmet magazine, published four times a year, offers interviews and portraits, as well as wine tastings, restaurant reviews, recipes and everything worth knowing about the joys of indulgence.

Criteria are restaurants with excellent cuisine, first-class basic products, high creativity and quality with the best possible and imaginative preparation of the dishes, selected large wines and excellent service and atmosphere.