Take your pick: milk a goat during a shore excursion, select from a plants-only menu, or get served “wind and weather on a plate”.
It’s different and it’s good: Eriro head chef David Franken creates zero-waste dishes for his restaurant at the foot of the Zugspitze mountain in Tyrol. Alex Moling
We sent our L&L food writers out to forage for the most innovative, off-the-beaten-path, gourmet experiences. Here’s their menu of the best dining experiences to sample next year.
