The new Gault&Millau lends a total of 14 hoods to the Saalfelden Leogang region

Thirteen of those hoods were handed out in the municipality of Leogang, population just 3,300. With this, Saalfelden Leogang can rightly call itself the "hood region" once again. The hoods, i.e. chef's hats, which the Gault&Millau awards, are roughly equivalent in Austria to the stars of the Michelin Guide in Germany. 

Three hoods for the restaurant of Michael Helfrich in the Forsthofgut in Leogang

Really good food. What sounds so simple, according to Gault&Millau, is the restaurant with the highest distinction in the Saalfelden Leogang region: the “Echt.Gut.Essen” in the Naturhotel Forsthofgut. Chef Michael Helfrich was able to impress in his small a la carte restaurant, in which he can accommodate a maximum of ten guests, and was awarded with 3 dishes and 15.5 out of 20 possible points. “We are proud to be a part of the Haubendorf Leogang and to belong to a region that is constantly evolving in terms of cuisine,” says Michael Helfrich. Gault&Millau writes about its cuisine: “...what chef Michael Helfrich shakes out of his sleeve there seemingly effortlessly, testifies to great craftsmanship and creativity. The menu comes in the form of five or nine courses, one dish sounds more extraordinary than the other. We learned how exciting and rich in aromas vegetarian cuisine can be with the cauliflower in nut crust with hazelnut miso and fermented lemon. The fact that you can experience fine dining at the highest level here also showed the sea trout on whey-Beurre blanc...!”

Innovative hooded kitchen – New gourmet restaurant “dahoam” in the gourmet hotel Riederalm in Leogang receives three hoods

Chef & Jeunes restaurateur Andreas Herbst was able to cook for the first time 3 domes and 15 points for the new gourmet restaurant “dahoam”. Here is the name “dahoam” program, because Herbst uses almost exclusively regional products of the highest quality from nearby producers as well as herbs from his own garden. The new restaurant also convinces with a fantastic view of the Leoganger Steinberge mountains and urban design: Around the large round tables, a curtain of delicate brass chains wraps around each of the small pleasure separates. A specially designed acoustic ceiling emphasizes the very personal, calm atmosphere. Gault & Millau is enthusiastic: “A card informs in the dialect: “Eat what is on the table”, i.e. surprise menu. Just before serving, other menus tell us what to expect next: fennel tart with pea purée, trout quiche, crispy egg yolks, cooked for an hour. I like how the chef pulls out all the stops of kitchen technology here: reduced, fermented, marinated. Above all, however, he is thrilled that almost all of his ingredients come exclusively from Leogang: the four to six-year-old char, the white cabbage, the deer, the honey for the ice cream – the guest controls this on a map spread out on the table. This results in wonderfully balanced snacks, attractive aromas, fireworks...!"I don't think so," he said.

The church innkeeper in Leogang: three-hooded kitchen in a listed ambience

The K1326 team with chef Stefan Birnbacher was able to underline once again three hoods for the historic church in Leogang. The 700-year-old gourmet inn is one of the oldest in Salzburgerland with its documented mention of 1326. Siblings Barbara Kottke and Hans-Jorg Unterrainer have managed to transform this venerable monument into a boutique hotel filled with charm. The creative Alpine cuisine names its excellent products with original names such as “Alpenhauptkamm” or “Gipfellluck”. With the two menus “Designing the Alps” and “Back to the roots” (vegetarian variant), each course can even be selected individually. “...The welcome with chicorée followed by “Styrian hill country”, a goose, braised, plucked and smoked with peas, blood vapors and black summer truffles – everything tasted excellent.... The cloud of white, burnt chocolate mousse with rhubarb and mountain rosemary delighted.“, writes the Gault & Millau about the 3 hooded and 15-point kitchen in the Kirchenwirt. Also outstanding is the wine cellar, which is stocked with rarities by the landlord and sommelier Hans-Jorg Untrainer. The historic wine cellar in the Kirchenwirt since 1326 was awarded the “Best of Excellence” award by the international Wine Spectator in 2021 as one of the best addresses in Austria. For years, the well-known trade magazine Rolling Pin has honored the best chefs as well as the most innovative and successful representatives of gastronomy. This year the list of the 50 BEST sommeliers was presented for the first time and immediately Hans-Jorg Untrainer from the Saalfelden region was able to establish himself in the top field.

Front cooking for high culinary demands in the double-decker restaurant ESS:ENZ 

In the restaurant ESS:ENZ in the Embachalm in the chalet village of the 4****S natural resort PURADIES in Leogang, dishes are created from local products and their own organic farm. Chef Albert Dschulnigg impressed and scored 2 caps and 13 points for the gourmet restaurant. The pure and innovative concept meets the highest culinary demands, culminating in front cooking. Gault&Millau writes: “...in a newly built, old-trimmed hut, inside dominated by wood and stone with modern comfort. The atmosphere: casual. Chef Albert Dschulnigg prepares the food before all eyes.... Aromatic the herb soup, fragrant the truffles over the ravioli, very good the veal fillet in Madeira sauce. Whoever omits the desserts is to blame: ripest strawberries with sorbet, wonderful apple-chocolate combination. Friendly service, great wine offer.”

The organic hotel Rupertus gets a hood

The Hotel Rupertus in Leogang has been offering organic certified pleasure and relaxation since 1977. “100% Organic Ingredients Creatively Interpreted Alpine Cuisine and Vegan Plant Power” with this motto, Chef Norman Kéhler won a hood and 12.5 points for Rupertus. “Organic Hotel Rupertus with 100% organic cuisine. A la carte guests order from the two three- or five-course menus for domestic guests, with the choice of the menu “Organic Alpine” with meat and fish or “Plant Power” with vegan dishes. We started with an extensive cucumber bowl with oak leaf and a variety of dried plum French dill dressing. This was followed by nettle paper, antipasti and potato gnocchi... Top: Own organic drinks bar.“, is the assessment of Gault & Millau.

A hood for the kitchen of the FORSTHOFALM at over 1,000 meters

The lifestyle hotel FORSTHOFALM is located at 1,050 meters on the ROOFTOP of Leogang – perfect for skiers in winter and hikers in summer. All year round, FORSTHOFALM delights with its culinary Essential Elements KITCHEN concept: The colour- and flavour-intensive kitchen in the restaurant “KUKKA” was awarded with a hood and 12 points. Herb-covered steaks from the charcoal grill are served, as well as vegetarian and vegan specialties. The high-quality organic products used are reflected in the excellent taste. “The kitchen attaches particular importance to food that comes from organic cultivation, as well as to the sourcing of regional goods. Nature and all its richness are at the heart of the implementation on the plate. The menu therefore offers a mixture of seasonal delicacies and ensures variety. An open showcase kitchen and a bread oven provide highlights,” explains the Gault&Millau.

The only hooded restaurant in Saalfelden: The Menschmayer of celebrity chef Andreas Mayer

The new restaurant menschmayer in Saalfelden was also awarded with a hood and 11 points. “Human, close, light and cozy” – this is the motto of celebrity chef Andreas Mayer’s hood restaurant in Saalfelden. The easy and the uncomplicated are just as much on the table as the urban and the regional. The Gault & Millau commented: “The styling is modern, the small menu is presented on tablets. The 3- and 4-course menus can only be ordered from two people – the “sharing is caring” concept requires this. The kitchen offers regional, down to earth dishes of good quality and sufficient portion sizes. But there are also trips to international areas, as proved by the excellent bouillabaisse with seafood, toast and saffron. Also the veal planterl with strawberry puree met our expectations. Also fine was the fried zander with Fregola sarda and the overly vanilla-flavoured kohlrabi. The dessert with large peach and pistachio was delicious."I don't think so," he said.

Best nature and best insider tip hotels: The region has much more to offer for the Gault&Millau 

The critics of Gault&Millau have found even more interesting places in the Saalfelden Leogang region. For example, the Krallerhof was recognized as one of the best wellness hotels and the mama thresl as one of the best insider tip hotels. According to Gault&Millau, one of the best family hotels in Austria is the Riedermalm and the Puradies in Leogang. The Forsthofgut and the Forsthofalm are among the best nature hotels. The chalet village Priesteregg Premium Eco Resort and Senhoog in Leogang were awarded as the best Chelats. The Rivus is one of the best Ski In Ski Out Hotels in Austria.