• Max Pfeiffenberger

It is shocking what happens with our environment, so I try to cook as regionally and sustainably as possible. I would love it, if we only have seasonal vegetables on the menu and everything regional but this is very difficult as our guests always want to have everything.

We should all start changing our behavours, better yesterday than tomorrow. xperience the fascinating world under the sea. It is our duty to get active. With Reefcalender, we take an important step to protect the oceans.

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