Good and honest

Two words that describe the cuisine at the Kabis, which is down-to-earth, sustainable and made with a clear commitment to tradition and roots. Siegfried, brother of Konrad and the farmer, sees his profession as a passion for the forest, meadow and animals. The farm's own produce ultimately makes it into the Kabis pots and pans, where the most delicious dishes are conjured up. From the field straight into the pan – that’s what we understand “local - regional - sustainable - Kabis” to mean. Of course Siegfried can’t produce everything by himself, but the Villnöss Valley has many fantastic people who do, and who support our short, close cycles.