
In September, the entire ox from Zehentmoarhof in Gröbming will be on our table. Truly the whole animal. Nose to Tail means for JRE chef Thomas Gruber: respect for the animal, passion for craftsmanship, and making the most out of every piece. The dishes change regularly. What is on the menu today might already be history tomorrow. One ox. Many ideas. Quite a lot to discover. Table reservations are requested.
Haus Zirngast Schladming
Source: feratel-deskline
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