“Gault&Millau Chef of the Year”, “Green Michelin Star and 4-Toque Chef” Hannes Müller from the gourmet hotel Die Forelle lives sustainability at the highest level with his team – with short distances, seasonal ingredients and a cuisine that not only delights the palate, but also acts consistently holistically.
In this podcast episode, Dr. Andreas Steinwidder with Hannes Müller about "His vision of the future of agriculture and food production," about farmers, product quality, regionality, circular economy principles, seasonality, and why true quality requires time, close relationships, communication, and responsibility. An inspiring conversation about enjoyment, tradition, and the courage to adapt and consistently pursue different paths.
Hannes Müller received a special award for outstanding sustainability and innovation at the 2025 Falstaff Awards . His cuisine at the "Forelle" restaurant on Lake Weissensee stands for uncompromising regionality, seasonality, and a respectful approach to food – from "nose to tail" to creative use of leftovers. He also prioritizes sustainability when it comes to energy: an old wood-burning stove and a photovoltaic system ensure the most self-sufficient energy supply possible.
Listen in and discover how the future of agriculture can taste!
