Kevin Hufnagl: Bio-kitchen with responsibility in the Land.Auft

08.05.2025-14:40

Kevin Hufnagl is the latest member of the Biospitzenkäche cooking association. In his role as a chef in the Bio-Restaurant Land.luft in Leberfing, he pursues the goal of reconciling taste and responsibility. This restaurant is the only one of its kind in the region and relies on 100 % organic ingredients to not only offer the guests high-quality dishes, but also a sustainable eating experience.

seasonal and regional cuisine in focus

Hufnagl attaches great importance to seasonal dishes. The ingredients used mainly come from neighboring farmers who are supplied by a regional organic wholesaler. Meat is referred to from its own ecological animal husbandry in Lower Bavaria and Transylvania. In Lower Bavaria, pasture pigs and pasture children are used for a corresponding attitude. This not only promotes animal welfare, but also local agriculture.

holistic exploitation as a principle

A central concept in Hufnagl's kitchen is the full recycling of the animals. From kutteln to pork cheeks, all parts are processed and creatively integrated into the menu. This approach helps to minimize food waste and reduce ecological footprint. Hufnagl emphasizes that good cooking begins in the pasture and this increases the appreciation of the ingredients.

Connection of enjoyment and sustainability

The biospitz chefs are committed to ensuring that a responsible lifestyle and culinary enjoyment go hand in hand. Hufnagl's commitment to sustainability and conscious eating culture inspires both customers and colleagues in gastronomy. The idea of regional added value and the consistent implementation of zero-socket concepts are essential components of its philosophy.

A look into the future

With the inclusion of Kevin Hufnagl, the biospitz chefs expand their network of 23 members, who contribute to sustainable gastronomy in a variety of ways. The initiative shows that a strong connection between pleasure and ecological responsibility is possible and gains in importance.