Only a Serbian raises zander this way: The outrageously expensive fillets are served even in Davos to the world’s elite
Kurir pre 12 dana
The zander that this Serbian raises uniquely in Europe, and probably in the world, graces the luxurious tables of Switzerland and Japan, even before the elite at the prestigious forum in Davos.
He spawns the fish naturally, without hormones, and uses no antibiotics in the farming process, thereby creating a premium product of exceptional quality—and price. Lis is a small town about thirty kilometres from Bern. Nestled in a serene Swiss valley, the yards even have palm and olive trees. On the outskirts, under the roof of an apparently ordinary industrial hall, a unique and vitally important story unfolds. Here, as a pilot project, Georg O. Heriger founded
