Culinary Almabtrieb
What's it about?
In September, we'll be serving a whole ox from Zehentmoarhof in Gröbming. Really the whole thing. For JRE chef Thomas Gruber, "nose to tail" means: respect for the animal, a passion for craftsmanship, and getting the best out of every piece. The dishes change constantly. What's on the menu today might be history tomorrow. One ox. Many ideas. Quite a lot to discover.
Where?
Haus Zirngast Schladming
Source: feratel-deskline
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