Magazin

Small Bean, Big Impact. Fava bean, black-eyed pea, adzuki bean—these are just three of over 700 bean varieties that nature has to offer. But that’s not all. From coffee to soy to peas, the world of beans is virtually endless. They are the heroes of the kitchen, small powerhouses that make big waves in the culinary world, bringing nutritional value and flavor to the future of our plates.

Small Bean, Big Impact. Fava bean, black-eyed pea, adzuki bean—these are just three of over 700 bean varieties that nature has to offer. But that’s not all. From coffee to soy to peas, the world of beans is virtually endless. They are the heroes of the kitchen, small powerhouses that make big waves in the culinary world, bringing nutritional value and flavor to the future of our plates.

From wine to kimchi, miso, or beer – the magic of transformation lies hidden in the fermented. It’s a game of time and taste, a process that turns the simple into the complex. A sour adventure that demonstrates how time and microbes work wonders, transforming the ordinary into the extraordinary. Thanks to fermentation.

The rustic blends with the refined, creating dishes as rich and fascinating as the Alpine landscapes themselves. Alpine cuisine as tradition and reflection of the surroundings.

t's all about the aesthetics of dining – as the saying goes, we eat with our eyes. Because true enjoyment isn't just about taste; it also encompasses the visual experience. From the most exciting venues in terms of space and atmosphere to how to win a Food Design Award.

Simplicity is the highest form of sophistication, even in the kitchen. In culinary arts, this manifests in pure, unadulterated flavor diversity. 'Simple' represents dishes that achieve greatness with few ingredients. It's about good products, simple craftsmanship, no frills, no fuss, no grand spectacle.