We have been providing services to two-star Michelin restaurant.
“Given that we make micro-based kombucha at the Franko House (the Restaurant), we were extremely afraid of the transition to the industrialization of these, as our recipes would not achieve a long enough food life. It is surprising how these guys have adapted to our needs. We have sent kombucha to the market, which has exactly the taste we imagined, but at the same time, it can be produced in large quantities with lower sugar content and therefore longer shelf life. We are very satisfied with the product and look forward to further cooperation.”
Ana Roš
Two-star Michelin chef at the Franko House