Austria's Plant-Based Cuisine Takes Center Stage
"I view Kräuterreich by Vitus Winkler in St. Veit im Pongau as an alpine-inspired fine-dining project—Winkler, a two-MICHELIN-Star and Green Star chef, personally forages around 200 varieties each year from the valleys and mountains and builds a seven-course menu in which typically only two dishes include meat or fish while the rest are plant-based; alternatives are available on request and the restaurant balances alpine tradition, contemporary sustainability and the greater technical demands of plant-based cuisine to expand culinary possibilities." - Le Guide MICHELIN
