CHI SIAMO

La nostra impronta zero

REVOLUTIONIZING TASTE

Our Mission

We provide convenient access to the natural essence of flavor by using fermentation as a food transformation tool. Our ingredients focus on reducing food waste and redefining it in its true meaning.

The Garum Project

The Garum Project Is dedicated to research and has a research lab at the NOI Tech Park in Bolzano, Italy
Has been working with the Laimburg Institute since 2018 to push the boundaries of their concept and products
Was founded by three partners: Mattia, Stephanie, and Gregor

OUR SELECTION

Types of Garum

Beef garum

A new interpretation of the traditional recipes of the ancient Romans.

Fish garum

A new interpretation of the traditional recipes of the ancient Romans.

Chicken garum

Made from retired organic laying hens.

Milk garum

This garum is made from whey - the number 1 by-product of cheese production.

Veggie garum

Produced from "not-fit-for-sale" vegetables and cuttings, such as carrot peelings.

THE GARUM EXPERIENCE

Taste, redefined

At the Garum Experience, Mattia and Gregor show you how they see the world of gastronomy in the future. You enter, so to speak, a research laboratory for food, drink, spa and hotel business. The two protagonists leave all guidelines behind and freely implement their ideas, forming their world of gastronomy.

The start is marked by the Experience im Alpes. A restaurant that doesn't want to be a restaurant after all. It is rather a play in several acts, presented by the main actors Mattia and Gregor, co-created by the guests of the evening. A journey through the wonderful world of natural food and drink.

The facts:
Fixed menu without choices in several acts
Joint seating at one table, up to a maximum of 6 people per evening