"Accommodation" Restaurants in Leogang
The historic inn offers a unique culinary experience. The kitchen serves creative alpine cuisine made from the best regional ingredients, such as chamois sausage with truffle and alpine butter lard.
Andreas Herbst stands for modern, alpine, regional cuisine with high standards. "Nose to tail" and local food are his inspiration, his culinary talent the key to great success.
The name stands for the lake, the water around the estate. The fact that you can eat very good Japanese food here is thanks to sushi masters, but also to the creativity of the owners. Far Eastern, delicious and good.
Silva means forest in Latin, and "taste the forest" describes what the kitchen conjures up. Every dish is inspired by nature, the taste and smell of the forest are present. There is also game.
Gourmet restaurant, but casual. Fine dining, food sharing, a touch of Asia - that's all part of the program: a regional menu from the mountains shows what can be prepared from beets and turnips.
At the Chef's Table in the heart of the kitchen, you can experience culinary art at the highest level in a special ambience. The carefully compiled menu with top-quality products demonstrates creativity.
The name is a tribute to history - the cuisine an invitation to taste the region and the homeland. Austrian classics at their best, rethought: for example baked "Brettl" or venison.
Pinzgau à la carte is the motto. There is paprika chicken with potato dumplings and Leogang salmon trout. The menu also includes homemade pasta and Pinzgau cheese dumplings. There is also a set menu in the evening.
Authentic, unadulterated, simply different - describes this cuisine at the Alm. Regional specialties such as the legendary "Hutessen", ribs, Black Angus loin and vegetarian dishes are served.
A lot is different here and everything is very good. From urban soul food to "Food the Alps", the cooking is creative - sometimes different every day. Classics such as burgers, steaks and tarte flambée are regulars.
In the certified organic hotel, the cuisine is 100% organic anyway, with creative interpretations of Alpine, regional and vegan dishes. The latter operate under the name "Pflanzenkraft". All very good.
500 years of hospitality history, plus very regional cuisine. Home cooking that combines traditional recipes with modern ideas. Question: Pinzgau or South Tyrolean shepherd's macaroni?
The best organic food is served in the Holzhotel restaurant. Matured steaks, inspired menus and lots of seasonal dishes come from the "Essential Elements" kitchen. All main courses are sharing-style.
This is culinary sophistication and variety made in Leogang: traditional dishes and Austrian classics are interpreted in a modern way. The focus is on high product quality and excellent cuisine.