Slowdown value: SymBIOsis

The base for all the plates in Petrus is their own garden. The interaction between the garden and the kitchen works passionately because the father Hans is in constant contact with the kitchen team. "I tell them what is growing and they tell me what they will need next." A functioning cycle can be that simple.

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The idea is to offer the guests the food that they themselves love most. Fresh, regional, healthy, and made by hand. When you grow plants with love, that love can also be tasted on the plate. It's something very different. Many of the ingredients used in their kitchen come from their vegetable gardens at the Lechnerhof. It is Father Hans's realm, this is the place where he proves day after day that he has a knack for the plants. When the last snow is gone, the first herbs break through the earth and it turns green. Then come spinach and radishes and delicious salads.

In summer in fact they only get their salad from the Lechnerhof. But all the ingredients they grow through the year are also carefully processed and turned into something delicious for later. The kitchen team not only processes their fruit and vegetables but also bakes bread and cakes, kneads pasta dough, and prepares vinegar.