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Grotto Fläscher Bad
Article in collaboration with the team at Grotto Fläscher Bad
Eating with soil awareness
From chance to passion - meaningful gastronomy in the vineyard
Stela and Dario Marxer were catering in the existing Grotto a few years ago when the owner at the time said she would no longer be running the Grotto at the end of the year. It was never actually Stela and Dario's plan to run their own restaurant. However, the thought of this paradise in the middle of the vineyard never left them. A week later, they already had a concept in mind and things took their course. Stela and Dario Marxer have now been running the Grotto Fläscher Bad for three years.
The menu changes once a month. They plant and pick their own tea and grow the herbs in their own garden. Products from large corporations have no place in Stela and Dario Marxer's menus. With quality as the top priority, the Grotto Fläscher Bad strives to use seasonal and regional products. In the modern aroma kitchen, everything is geared towards taste. Anything that does not contribute to quality or taste is left out. The challenge here is the balancing act between the required quantity and the desired quality. In the vineyard at the foot of the Regitzer Spitz, they face this challenge every day and grow together.
The Grotto Fläscher Bad is run in a very familiar way and counts on the personal responsibility of all those involved. The basic principle of meaningfulness is to be continued in the future - with fun and ease, at a high level and of course with regional, sustainable products.
FOCUS TOPICS
Seasonal and regional cuisine
The Grotto Fläscher Bad pays great attention to regionality and seasonality. The monthly changing menus consist almost exclusively of seasonal products from the region.
Food waste / food recycling
Responsibility is actively taken and food waste is reduced with a concrete concept. By reducing the offer to just one menu, less is already being produced, which also leads to less food waste. In addition, food waste is processed into funds and leftovers are distributed to employees. Anything that can no longer be used is sent to the biogas plant.
Organic products and other sustainable labels
More and more certified products are being used. This shows the challenge between the required quantity and the desired quality.
Close relationship with regional producers
They know most of the producers personally. The Grotto Fläscher Bad team regularly visits their producers on their farms.
Use of fresh and minimally processed food
No ready-made products are used in the Grotto Fläscher Bad. Most of the products are home-made.
Vegetarian / plant-based cuisine
The menus can be ordered with meat / fish or vegetarian. A plant-based option is also available by prior arrangement.
Fair working atmosphere and employee well-being
The well-being of employees is the top priority at Grotto Fläscher Bad. Various measures are constantly being implemented to ensure a pleasant working environment for everyone.
Sustainability in kitchen and restaurant equipment
From the staff's clothing to the soap, attention is paid to regionality and sustainability. The menu cards are made from the leather of the Alpahirt Salsiz, which is offered in the Grotto.
Environmental and climate-friendly measures
The electricity comes from the own photovoltaic system and transportation to and from the grotto is done fuel-free with the hybrid car.
THEIR PRODUCERS
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Curdin Capeder
Mountain char
The char are reared in small-scale facilities in an environmentally friendly manner. This type of fish farming differs from conventional farming in its sophisticated aquaculture and feeding technology. Unlike other systems, the inflow water is not reused here - the tanks are supplied exclusively with fresh spring water. -
Swiss Lachs
Swiss Alpine Lachs
Swiss Lachs AG breeds salmon in its indoor facility in Misox. Thanks to the latest technology, the facility is the cleanest and most sustainable fish farm in the world. Thanks to local breeding and short distribution routes, unrivaled freshness is achieved. Swiss Lachs AG raises the salmon to the highest quality standards and consistently focuses on sustainability at all levels. -
Biohof Dusch
Vegetables
The Dusch organic farm is managed according to biodynamic principles and the guidelines of Bio-Suisse and Demeter. The versatile Dusch organic farm produces fine vegetables, the best meat from farm slaughter and old arable crops. Fertile soil is the most important basis for healthy, climate-friendly food. For this reason, whenever possible, the farm uses no-till farming with a lot of manual labor. -
Adanks Biofarm
Eggs, mustard and saffron
Together with his father Christian and sister Daniela, Jürg Adank runs a biodynamic farm in Fläsch. Saffron, mustard, corn, garlic and potatoes are grown on the organic farm. Depending on what the crop rotation allows. The farm also includes three hectares of species-rich flower meadows and a meadow in Untervaz. -
Spargelhof Risch
Asparagus
The Risch family from Fläsch runs an IP-Suisse farm with 28 hectares, divided into two large branches: asparagus cultivation and extensive steer and cattle fattening. Their produce is sold at their own farm market and at the weekly market in Chur from May to October. -
Schrofen Hof
Meat
The butchery Somm raises cattle itself and is allowed to buy cattle from other farmers in the region under the "Schrofen label". In all cases, the animals are kept in accordance with their requirements and the specifications of the "Particularly animal-friendly husbandry" (BTS).