435,000 chickens, 66,400 knuckles of pork, 124 oxen – that was the meat balance sheet at the last Oktoberfest.
Sebastian Copien wants to change that this year.
He has made a name for himself as a vegan chef.
In the »Die Ochsenbraterei« tent, of all places, he has set up a vegan menu and wants to ensure that Germany's largest traditional festival keeps up with the times.
But how modern can the Oktoberfest actually be?
In this episode, Anna Clauss, SPIEGEL editor in Munich, reports on the Oktoberfest fascination and what has changed after a two-year break.
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