Austria's Plant-Based Cuisine Takes Center Stage

"I saw Guat z’Essen in Stumm, Zillertal Valley as a restaurant built around permaculture: Peter Fankhauser manages a year-round permaculture garden and a seed bank of 800 cultivated varieties (200–300 grown each year), supplies about 80 percent of ingredients from that garden with the rest sourced regionally and almost exclusively organic, and even frames the meal as a complete experience that can include a stroll through the garden between courses—operating as a closed system that provides exceptional transparency and individuality on every plate." - Le Guide MICHELIN