About
Contemporary interpretation of traditional qualities: this is HEUERs main goal. From the harvest directly to the table: Our ingredients come from over thirty-six different small farms and specialty brands. In selecting them, we pay special attention not only to regionality but also to production methods that spare resources and perfect ripeness at harvest. Chef Stefan Koprax works with these carefully chosen products using traditional methods of preservation and preparation, such as canning, fermentation and smoking. The results thereof stand conserved on our shelving units: a variety of homemade juices, syrups, compotes, preserved lemons and pickles can be found there. In the BAR, head bartender Katharina Schwaller expands upon our culinary spectrum: home canning and pickling are creatively shaken and stirred with top-shelf liquors. We hope you are able to enjoy these tireless efforts to bring to you healthy, sustainable culinary quality.
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