Sustainability and good taste are of paramount importance to Daniel Kraschl. With his surprise menus, guests only know what’s on the plate after eating.
“People just eat and don’t taste it anymore,” Daniel Kraschl greets his guests at the Buschenschank Kölblhof in Maltschach. The Feldkirchner went into business for itself in March and has been conjuring up extraordinary dishes ever since in its three by two large trailer. “I cook like grandma used to – nothing is thrown away!” Kraschl tells the “Krone”. And by nothing he really means nothing. Because the trained chef only buys whole animals from “his” regional farmers and then cooks everything – including the entrails – into high-quality gourmet dishes. “Sustainability plays an important role for me – I only use products from regional partners or products that I have grown in my self-sufficient garden,” says Kraschl.
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
