Restaurant GuatzEssen

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

"This restaurant may be rather inconspicuously located on the edge of a small village, but it is certainly worthy of your attention. "From Permaculture to Table" is the concept behind it. Peter Fankhauser is doing remarkable work here in two respects: first, he keeps a 1 000m² permaculture garden and is therefore himself able to supply the restaurant with fruit and vegetables. Only cereals and dairy produce are sourced elsewhere in the region. Secondly, these ingredients are transformed into elaborate dishes that are brimming with flavour and aroma, complexity and intensity. They serve a single vegetarian set menu, which comprises nine courses on Wednesdays and Thursdays, and 13 courses on Fridays and Saturdays. Service starts at the same time for all diners, with explanations provided about the sustainable philosophy." - Michelin Inspector