So tap the boil of the Hannes Müller years

Vegan gibt’s niece. It is now a bit in the “Forelle” in the Kärntner Weißensee. There are no ideological grounds, but a cultural and cultural historical background. “It is no longer possible to abolish the Geschmacksvielfalt, which will be here for the rest of the year,” said Hannes Müller – Landwirt, Hotelier and laut “Gault&Millau 2025” Koch des Jahres. Frau Monika started in 2009 from the other Pension ein Genuss-Hotel zu machen. On the other side of the Chichi, the international cuisine, which is so good, the unprocessed Bergsee and the weather conditions are back. In winter, tubers or fermentation products were used, including fish, meat and milk products from manual agricultural labor and direct processing.