Heirloom roots, new journeys – the vegetable diversity of Lenzenhof

Fermenting vegetables is a cornerstone of our nature-inspired cuisine – and with the exceptional produce from Florian Obkircher, this tradition reaches a whole new level of depth.

His farm, Lenzenhof, is tucked away in the picturesque Pflersch Valley, framed by steep mountain slopes and lush forests. Here, seasonal vegetables, crisp salads, hearty root crops, aromatic cabbages – and above all, potatoes – flourish. Thanks to the harsh alpine climate at over 1,000 meters above sea level, they develop an intense and unmistakable flavor.

It’s precisely these unique climatic conditions that make all the difference: slow growth and concentrated aromas lend the vegetables a natural robustness, ideal for fermentation. This depth and complexity of flavor is exactly what we strive for in our natural gourmet creations.
What excites us most: At Lenzenhof, biodiversity and tradition are nurtured with intention. Florian dedicates himself to cultivating old, nearly forgotten varieties like parsnips, rutabagas, and colorful beets. These vegetables tell stories – of times gone by, of rural heritage, and of an authenticity that transcends fleeting trends.

These treasures from the earth are the perfect foundation for reinterpreting traditional dishes with a contemporary twist. This way, a vibrant culinary dialogue between past and present comes to life – rooted, genuine, and deeply in tune with nature.