Christine Brameshuber
Lukas Nagl
Viktor Gruber

We research new tastes

We process regional and locally sourced food and refine it with the help of selected microorganisms into sauces, miso pastes and other ferments.

We think regionally

We source salt from the salt pans in the Salzkammergut region, grains, beans, and nuts from selected local farmers, poppy seeds from the Waldviertel region, and fish offcuts from Lake Traunsee. Short delivery routes and quality interpersonal communication are our credo.

Sustainable business and action

When processing fish, we prioritize using the entire fish. No fish is caught for our fish sauce; we ferment the fresh offcuts from local restaurants directly into a fish sauce. The ancient Romans called this sauce garum or liquamen. It was as ubiquitous at that time as salt is at the dinner table today.

We cultivate an appreciative relationship with each other, with our food and with nature