Breaking new ground

We love fresh, regional and above all sustainable food. “Fish and meat from species-appropriate and natural production should not just be a start, but an absolute must,” our head chef Markus tells us. “Plus, vegan nutrition will become more and more important in future – particularly due to climate change and also a different way of thinking among people, especially the younger generation. I can well imagine that soon a large part of our diet will be exclusively plant-based. If we as chefs don’t set a good example and promote new, sustainable eating habits, how is anything going to change in the system in terms of factory farming etc.?