Miriam Frerk and cameraman Peter Aigner take a culinary trip to Lake Constance: Beat Lehner walks through the rows of his young apple trees on the Swiss side of the lake. In the middle of the apple orchard in Thurgau a peculiarity is grown: the apple is not only bright red from the outside – the flesh of the fruit is bright red as well.

On the other side of Lake Constance or "Bodensee", in Pfullendorf, Germany, Wolfgang Lojdl is breeding "exotic" animals: real North American bisons.

Their meat is valued highly by the cook Klaus Neidhart. In his restaurant in Moos, on the Höri peninsula, only regional ingredients are used. "Which vegetables or fish we'll put on the menu, I often don't even know in the morning. I have to check first which vegetable is ripe – and what fish the fisher brings", he says before he turns around and keeps filleting the tender whitefish, he just received this morning.

These fish were fished by Andreas Knoblauch out of the clear, clean water of Lake Constance. Since the lake is not over fertilized anymore, the fish are smaller – but the quality is not to be topped, he says.

What goes well with fish? A pint of beer! The Tauscher family has been brewing in Tettnang for seven generations: even organic beer since 20 years. They use entire hop umbels because they want to use the entire hop aroma in their beer. The beer ripens in peace – it is stored for over eight weeks. Quality takes time.