Darling

Article in collaboration with the team at Darling Bern

Eating with soil awareness

Since opening, Darling in Bern has pursued the goal of practicing holistic gastronomy. Under the leadership of Noemi Wüthrich and Christoph Schürch, together with head chef Till Keller, the restaurant is committed to conscious, responsible cuisine: food waste is avoided, regional value creation is strengthened, and each dish from the seasonal menu is crafted with creativity and flexibility. The restaurant’s philosophy: the courage to embrace simplicity.

Darling places great importance on a relaxed, welcoming atmosphere that shows guests how sustainability, enjoyment, and quality go hand in hand. Many ingredients come from regional producers, are freshly prepared, and are more than 80 percent vegetarian. When it comes to wine and other beverages, the focus is also on collaborating with people who share the restaurant’s values.

Beyond the kitchen, respectful treatment of employees plays a central role. Personal development, mental health, and active participation in shaping the restaurant are integral parts of everyday work life.

TOPICS OF FOCUS

Seasonal and Regional Cuisine

The dishes consistently follow seasonal and regional availability. The regularly changing menu allows for flexibility in responding to the products offered by local producers.

Food Waste and Resource Use

Food waste is consistently avoided. Portion sizes are intentionally kept small, and the rotating menu helps ensure that leftovers are used optimally. Organic waste is composted.

Organic Products and Sustainable Labels

Only organic products are used. Specific labels are not explicitly prioritized, as the focus lies on the quality and origin of the products.

Fresh and Minimally Processed Ingredients

100 percent of the raw ingredients are used fresh and as unprocessed as possible.

Close Relationships with Regional Producers

Producers are carefully selected, and close relationships ensure short supply chains and high-quality products.

Vegetarian and Plant-Based Cuisine

The menu is 80 percent vegetarian. Vegan options are also available upon request.

Whole-Animal Utilization

Currently, only limited amounts of meat are processed. When used, the kitchen focuses on utilizing the whole animal wherever possible.

Handling of Food Surplus

Leftovers at Darling are almost always consumed directly in the restaurant.