Restaurant 1950

The story

Restaurant 1950 – First Demeter-Certified Michelin-Starred Restaurant in Münsingen

A Philosophy Rooted in the Land

In 1950, Johannes Tress brought biodynamic farming to the family farm in Hayingen-Ehestetten, laying the foundation for a restaurant that would open seven decades later. Restaurant 1950 is the first Demeter- and Bioland-certified fine-dining restaurant in the world, a direct continuation of that sustainable vision. Every dish is built on ingredients sourced within a 25-kilometer radius, and the kitchen communicates the CO2 footprint and travel distance of each component.

Simon Tress: Europe’s First BIO Star Chef

Chef Simon Tress, the second of the four Tress brothers, trained in top German gastronomy before taking over the family’s kitchen leadership. He is known as Europe’s first BIO star chef and serves as the official pleasure ambassador of Baden-Württemberg. In 2022, Restaurant 1950 became the first BIO restaurant in Germany to receive a Michelin star – an award that recognizes high-quality cooking aligned with an uncompromising organic philosophy.

The Menu: Seasonal, Vegetarian, Transparent

The 1950 menu is a five-course vegetarian journey through the Swabian Alb. Dishes evolve with the seasons; the current menu features bete & cauliflower, Kohl & celery, potato & carrot, parsnip & onion, and cherry & rapeseed. Guests may add a meat component (beef or lamb) to three courses. The restaurant is transparent about its limitations: due to the local supply chain, the menu is not vegan or gluten-free. A wine pairing (€65) or juice pairing (€43) complements the meal.

Zero Waste and Full Respect

The team, led by Simon Tress, practices leaf-to-root and nose-to-tail utilization. The vegetable lab ensures that every part of the produce is used – leftovers become hand cream or toothpaste. The result is a vegetarian five-course menu that produces only the waste of a single espresso cup. This is not experimentation, but humility before nature.

Recognition Beyond the Star

Beyond the Michelin star, Restaurant 1950 earned the Michelin Sustainability Icon in 2021 and was named “New Opening of the Year” by the Aral Schlemmeratlas for its sustainability concept. Over 99% of ingredients are Demeter or Bioland quality, with only salt as an exception. This modern cuisine is a testament to the possibility of fine dining with full responsibility.