Only a Serbian raises zander this way: The outrageously expensive fillets are served even in Davos to the world’s elite

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