The field cooks: this is the maxim under which the HIO restaurant in Hilzhofen is setting completely new trends in fine dining. This is because the ingredients are consistently sourced from the restaurant's own Demeter farm right on the doorstep. The menu is made up of leeks, cauliflower, sorrel, strawberries from the last season or walnuts with walnut leaf oil from his own tree in the front garden.

Meat plays a minor role at HIO, but also comes from the farm's own farm and from species-appropriate husbandry. The dishes, which are inspired by classic French cuisine and modern Nordic cuisine, are prepared in front of the guests. The cutlery on the table is just as impressive as the concept. Here, the HIO relies on an absolute novelty from HEPP, which will impress guests with its unique appearance in the future.

The future of the HIO is promising. Owners Claudia and Michael Meier have been serving traditional and original pub cuisine at the highest level at the ‘MEIER Hilzhof’ for many years and have been rewarded with the Bib Gourmant and, in 2021, the Michelin Guide's Green Star.

With the HIO now integrated into the existing building, they are not only continuing the tradition of sustainability, but also the collaboration with HEPP. Because for Mr. and Mrs. Meier and Techet, sustainability and quality go hand in hand - and the value of the HEPP portfolio reflects this idea perfectly. In addition to the high quality standards, the cutlery from HEPP also meets the HIO team's demand for characteristic design. This also applies to the new cutlery collection, which will attract the attention of guests in fine dining restaurants in future.

The design clearly stands out from the outfitter's previous portfolio for upscale restaurants and surprises with a unique design language. The new series will be presented for the first time at INTERGASTRA 2024. Let us surprise you!