Rebecca Clopath

Rebecca, the farmer’s daughter, grew up on her parents' farm, where she learned, both from the farm itself and her mother’s kitchen, how the cycle of the seasons has shaped us as humans. She later trained as a chef, an experience that brought some disillusionment. Today, Rebecca Clopath presents her thoughtful culinary experiences at Biohof Taratsch in Lohn, sourcing 85% of her ingredients from local production, including her own farm, and the rest exclusively from the Alpine region. She deliberately avoids "colonial goods" such as bananas, chocolate, or coffee.