Local producers & cuisine

Welcome to the Badmeisterhof farm on the Sonnberg hillside in Leogang.
Christoph Herzog and his family care for their farm and animals with real dedication, including their bees.
Each hive box is home to between 60,000 and 80,000 busy bees, producing delicious blossom and forest honey day after day.

Honey straight from the comb
The bees at the Badmeisterhof farm build these combs with remarkable precision, and you can enjoy them just as they are at breakfast. Fresh honeycomb and other varieties of honey await you at the buffet.

Did you know?
Male bees, known as drones, cannot sting. They leave defending the colony to the worker bees.

Honey in all its variety
Straight from the comb, or blossom and forest honey from a jar: enjoy honey at its best.
It also brings a special touch to many of our dishes.
One highlight is our “Von Bienchen & Blümchen” (“Of bees and blossoms”) dessert, a sweet creation featuring bee bread, or fermented pollen, in celebration of our busy honey-makers.

Here, fish farmer Hermann Hasenauer joins head chef Andreas Herbst at his fish pond in Leogang’s Schwarzleo valley. Their longstanding partnership brings us fish of exceptional quality.

The Schwarzleo char, a distinctive take on lake char, is raised especially for Hotel Riederalm and our “dahoam” restaurant. Local, sustainable and of the highest quality: just the way we like our ingredients.

Happy chickens from the Schattbachbauer farm
We have worked with Walter Eiböck at the Schattbachbauer farm in Leogang for many years. As well as farm-reared chickens, he supplies us with turkeys, pasture-raised Duroc and Swabian-Hall pigs, and Wagyu cattle.

Honest farming you can taste.

Lucky pigs!
Plenty of space and excellent feed: that’s how Walter Eiböck raises his Duroc and Swabian-Hall pigs on pasture at the Schattbachbauer farm in Leogang.
His high-quality produce helps us create Alpine dishes at Hotel Riederalm and the “dahoam” restaurant that are fresh, local and full of flavour.

Organic free-range eggs from the Schrederbauer farm: quality you can taste

At the Schrederbauer farm in Kehlbach, Saalfelden, Rupert Zehentner focuses on high-quality organic free-range eggs. Around 1,200 laying hens produce up to 1,000 eggs a day. Rupert delivers fresh eggs twice a week, ready for delicious egg dishes at our breakfast buffet and many more creations in our kitchen.

The hens also have a place in our kitchen once their laying days are over. We use them as stewing hens in our culinary workshop or turn them into chicken garum, a fermented seasoning that develops its distinctive flavour over eight months.

Fun fact: the hens at the Schrederbauer farm even have their own bodyguards. A pair of peafowl helps keep birds of prey away.

Organic vegetables from the Stechaubauer farm: creativity meets quality

The striped “Tiger” aubergine is just one of the many unusual organic vegetables grown with care by the Haitzmann family at the Stechaubauer farm. Always open to new ideas, they experiment with varieties that look as good as they taste.

The “Tiger” aubergine inspired Andreas Herbst and our Good Life kitchen team to create the “Gerstbodner Jakobsmuschel”, an aubergine “scallop” and a creative highlight of our cuisine.

Local, sustainable and full of flavour: just our style.

At the Stechaubauer farm in Lenzing, Saalfelden, Martin and Michaela Haitzmann raise Angus cattle alongside their impressive variety of organic vegetables.

Their approach to rearing cattle in a natural farm environment produces outstanding beef, bringing distinctive flavour to our dishes.

Sometimes, almost every ingredient in a dish comes directly from the Stechaubauer farm. From crisp vegetables to tender meat, it’s a true taste of the region.

The Haitzmann family: the people behind the Stechaubauer farm

Martin and Michaela Haitzmann run the Stechaubauer farm in Lenzing, Saalfelden, with dedication and a willingness to try new things. Alongside high-quality organic vegetables and excellent Angus beef, they bring us fresh ideas that inspire our cooking.

Their love of farming and instinct for new varieties make them valued partners of Hotel Riederalm, helping us create food with a distinctly local character.

Organic variety with mountain views

This is what local produce looks like. The colourful organic vegetable fields at the Stechaubauer farm in Lenzing, Saalfelden, are full of variety, from deep greens to vivid reds, all against the breathtaking backdrop of the Leoganger Steinberge mountains.

Grown with care, dedication and a spirit of innovation, these fresh, sustainable vegetables inspire our kitchen and bring plenty of flavour to the plate.

An infinity pool for the ducks

Head chef Andreas Herbst and Thomas Eder from the Trenkerbauer farm share a special partnership. Alongside quail, quail eggs, goats and Jura lambs, Thomas supplies excellent ducks for our culinary workshop at Hotel Riederalm.

Raising ducks was a challenge at first: they need plenty of water, space and the right surroundings. Today, the ducks at the Trenkerbauer farm even enjoy their own infinity pool. After trying different breeds and exercising plenty of patience, we found the ideal duck for our kitchen together.

Local, sustainable and raised with care.

From grain to milk: quality from Ziefergut farm

Here are head chef Andreas Herbst and Bernhard Perwein from Ziefergut farm among the spelt and rye fields, sharing ideas for new culinary creations. Bernhard supplies us with high-quality spelt and rye flour, as well as pearled spelt, which we use in risotto and milk pudding. He also delivers around 1,000 litres of milk and dairy products each month.

From milk for your morning coffee and natural yoghurt at breakfast to distinctive local specialities, Bernhard is always open to new ideas. Working with Andreas, he has already created favourites such as Leogang mozzarella and Leogang quark.

Together, they keep developing new creations, combining local ingredients, fresh ideas and a real passion for good food.

Leogang grayling
From Hermann Hasenauer’s fish farm
Mini cucumber & kohlrabi from the Stechaubauer farm
Spicy red onion & elderflower
Grayling pickled in 2023 elderflower vinegar
Kohlrabi pearls pickled in 2023 elder vinegar
Kohlrabi and elderflower flan
Red onion salsa with Good Life Sriracha
Elderflower oil
2023 elderflower “capers”
Marinated mini cucumber
Chilled mini cucumber soup
(From the summer 2024 menu at the “dahoam” restaurant)

“Gerstbodner Jakobsmuschel” aubergine “scallop” 😉
“Tiger” aubergine from the Stechaubauer farm
Koji pearl barley, tarragon, artichoke and coffee shoyu
& beefsteak tomato broth
Aubergine cooked in buttermilk with artichoke and coffee shoyu
Pearl barley koji risotto
Tarragon oil
Beefsteak tomato broth
(From the summer 2024 menu at the “dahoam” restaurant)

Calf’s head, potato, caviar & pansy
Veal from the Angerlehenbauer farm
Pressed and caramelised calf’s head
Brook trout roe from Stefan Magg at the Kehlbach fish farm
Sturgeon jelly, potato ice cream
Potato gazpacho with pansy pesto
Crème fraîche mousse
Pansy flowers
Pansy oil
(From the summer 2024 menu at the “dahoam” restaurant)

Schwarzleo char
From Hermann Hasenauer’s fish farm
Nettle, Sauvignon and horseradish beurre blanc & fennel root
Char fillet confit in herb oil
Nettle purée with white fennel cream
Grilled fennel root pickled in 2023
Fennel root powder
Sauvignon and horseradish beurre blanc
Nettle oil
(From the summer 2024 menu at the “dahoam” restaurant)

Our weekly gourmet highlight:
Good Life Roulette:
Once a week, you can sample fine caviar from Walter Grüll in Grödig with a glass of Champagne.
“Good Life Roulette”
Crisp egg yolk from the Schrederbauer farm,
Anuschka potato, herb pesto
& brown butter
(Summer 2024)
(This culinary highlight is still offered as part of our current weekly programme.)

A summer favourite: traditional “Moosbeernudeln” bilberry pancakes

Blue-stained lips are a sure sign they went down well.
“Moosbeernudeln”, also known as “Moosbeernocken”, are traditional bilberry pancakes from our Pinzgau region. In summer, we like to cook them on the OFYR grill on our terrace, so you can watch our #goodlifeteam at work.

In summer 2024, for example, we served them with milk ice cream and tonka bean foam.

Do you know what “Moosbeeren” means here in Pinzgau?
They’re wild bilberries, known as “Moosbee” in the local dialect.

Preserved cherry from the Marchfeld region
Jiaogulan, known as the “immortality herb”, cherry yoghurt ice cream, Valrhona Caranoa 55% couverture chocolate
& sour cream
(On the menu since summer 2023)

Saalfelden redcurrants, parsnip from the Stechaubauer farm, red nettle flowers & poppy seed miso
Parsnip ice cream with Leogang yoghurt from Ziefergut farm
Parsnip, poppy seed miso and caramel cake
Redcurrants preserved in whey and parsnip juice
Pickled red nettle flowers
Redcurrant and parsnip broth with nettle
Parsnip tuile rings with redcurrant brittle powder
(From the summer 2023 menu at the “dahoam” restaurant)

The “Riederalm Blume” (“Riederalm flower”) Liver from farm-reared Leogang chicken at the Schattbachbauer farm, preserved Marchfeld cherry & jiaogulan
The “Riederalm Blume” combines:
Chicken liver from the Schattbachbauer farm, poached with sweet wines
Almond mousse, cherry gel
Milk bread mousse made with egg white, coated in roasted chicken consommé
Preserved Marchfeld cherry with jiaogulan and its ginger-infused juices
Almond milk bread, jiaogulan oil
(From the winter 2022/23 menu at the “dahoam” restaurant)

“Leoganger Saiblings Perle” (“Leogang char pearl”) 😉
Char liver from Hermann Hasenauer’s fish farm
Salt-preserved apricot from 2023 & oyster leaf
(From the summer 2024 menu at the “dahoam” restaurant)

Crayfish salad
Crayfish from Stefan Magg at the Kehlbach fish farm in Saalfelden
Romaine lettuce from the Stechaubauer farm, preserved lemon
& Good Life Sriracha
(From the summer 2024 menu at the “dahoam” restaurant)

Steinberg venison & all things blackcurrant
Venison from the Paulinger farm shop in St. Martin bei Lofer
Crisp taco made with blackcurrant leaves,
blackcurrant leaf oil & pickled berries
(From the summer 2024 menu at the “dahoam” restaurant)

Leogang saffron “Magnum”: always a favourite
Saffron, the “red gold” of Leogang, from the Ottingbauer farm
Saffron and kefir milk ice cream
Saffron, almond and brittle cake
Saffron glaze
Almond and miso brittle
Milk caramel chocolate cream
Yuzu, dandelion and whey gel
(From the summer 2024 menu at the “dahoam” restaurant)