Vegan alternative to eating goose: chestnut tartare
Chef Johannes reveals his recipe for a vegan tartare. With chestnuts and sweet potatoes, it's a real comfort food for autumn.
Summery potato and dill salad
Enjoy regional food at over 1600 meters - the small hotel “nühus” tells us their vegetarian salad recipe with red cabbage and beans.
Beetroot soup from Schloss Wartegg
Pink and delicious - in Switzerland beetroot is called the beetroot, which comes here from the castle's own garden.
Beetroot Flan on Pumpkin Cream
An autumnal recipe from the Zum Hirschen kitchen in South Tyrol, which is based on Slow Food principles.
