H-Albzeit – recharging body, mind and battery
byWith the drive & dine app, travelers can find gastronomic offerings that are close to the highway and make them forget the dreariness of…
Culinary
Advertising
Zotter – Organic chocolate with added value
byThis story is about chocolate, its production, the credible sustainability profile of a company and its transparent communication. But it is also about how…
Episode 1: Electricity with Holger Stromberg
byFor our “Electricity with…” column, we go on a round with well-known personalities in or on electric vehicles of various kinds and get their…
Baker duo with „loaf and soul“
byIt was a good decade ago this year that the two master bakers Manuel Grundei and Nico Scheller founded their “LOKALBÄCKEREI BROTZEIT” in Grünwald….
Without secrets: Wine from rich nature
byWine enjoyment without regret and wine as a pure natural product – this is what the name Delinat has stood for since 1980. Anyone…
Slow food region Carinthia
byIn the past, it was a matter of course that people took time to eat and enjoy each other’s company. Today this is celebrated…
Pale green Michelin star
byAn important criterion for guests when choosing a restaurant is, after the quality of the cuisine, increasingly also its sustainability standards. It is not…
Do you know the country…
by…wo die Citronen blühn, Im dunkeln Laub die Gold-Orangen glühn?”. Quite a few holidaymakers and guests of Austria’s south will spontaneously answer Goethe’s question…
Tomatissimo – The Curtice Brothers Story
byAn Austrian organic start-up returns to its American roots A large proportion of consumers reach for ketchup, which mainly contains sugar and concentrate. But…