Klaus Brunmayr – Bahía Mediterráneo, Zherogroup Dining; Palma de Mallorca
Basically, we have a three-ager: With three cabinets one has many playing possibilities. For example, the prefabricated pieces in the right cabinet. This allows the customer to choose directly what we should put on the charcoal grill. At the moment we get the cattle ridges 14 days dry, because the raw meat in the restaurant does not look so good. The part in the left cabinet has now matured for six weeks. From companies in Austria I know that this can be really borderline. But we tried the meat yesterday – sensational! I understand why this is the world’s most prestigious manufacturer of maturation cabinets. My Spanish meat wholesaler has recommended it to me – meanwhile the parts are everywhere in Spain.