Neue Taverne

Article in collaboration with team Neue Taverne

Eating with soil awareness

Does good service really require white tablecloths? In the New Tavern, one thing matters: craftsmanship. This is meant to be conveyed directly and unfiltered to guests and staff alike.

The Neue Taverne is located in the heart of Zurich's old town and, under the direction of gastronomers Nenad Mlinarevic and Valentin Diem from Bauernschänke AG, offers a place for culinary delights. Their concept revolves around traditional establishments, where they adopt existing values and contemporarily accentuate them. The focus remains on essentials: quality products and taste.

At the Neue Taverne, the emphasis is on plant-based foods and a balanced selection of natural and classic wines, as well as house-made non-alcoholic beverages. Fabian Fuchs describes his cuisine as purist, understandable, taste-oriented, and light. Above all, it is seasonal, whenever possible regional, and sustainable.

Vegetables consistently take center stage. Despite primarily vegetarian cooking, no ideology is promoted; rather, taste is paramount. The team places great importance on regional sourcing, seasonality, and sustainability. For instance, they source misos, shoyus, smoked, and fermented products from Patrick Marxer, who uses exclusively local ingredients.

The beverage offerings include homemade syrups and cordials made from kitchen scraps (peelings, etc.). Tap water is filtered, chilled, carbonated or still, and served in reusable glass bottles.

Fabian Fuchs (Head Chef) and Sarah Schmid (Restaurant Manager)
© Mads Jarlfeldt

FOCUS TOPICS

Seasonal and Regional Cuisine
The dishes at Neue Taverne are always tailored to the seasonal offerings, and there is close collaboration with local producers.

Food Waste / Food Utilization
Neue Taverne places a strong emphasis on complete food utilization. Old bread is used to make bread dumplings, finger lime peels are used for a lime gimlet, and vegetable scraps are used to produce bioplastic.

Close Relationship with Local Producers
Through longstanding relationships, Neue Taverne maintains a very close connection with local producers. There is regular exchange and visits with the team.

Vegetarian / Plant-Based Cuisine
Neue Taverne's focus is clearly on vegetables and thus on vegetarian cuisine.

Existing Collaborations with Organizations
Neue Taverne collaborates with Cuisine sans frontieres and Wasser für Wasser .

Employee Wellbeing
Employees at Neue Taverne are individually supported with various training and career advancement opportunities. Teamwork is highly cooperative and constructive.

Environmental and Climate-Friendly Measures (e.g., Solar Power)
In prioritizing regional and seasonal ingredients, Neue Taverne considers climate-friendly transportation methods, including for water. Vegetable scraps are used to produce bioplastic, and the menu avoids meat while producing house-made beverages to save on storage and refrigeration space. Financial and personnel accounting is digitized, eliminating the need for paper printing.

THEIR PRODUCERS

SlowGrow GmbH

Vegetables

The innovative approach to agriculture is reflected not only in the final product. Those who have known the farm since Matthias and Sam took over also see the evolution of the surroundings. Innovation is evident not only in cultivation but also in distribution and customer relations. SOLAWI (Community Supported Agriculture) involves society in the activities of these two pioneers.

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Steinmühle Thommen

Spelt Risotto

Steinmühle Thommen is located in Eptingen on the Dangern organic farm. Since 1993, they have held the Bud label, which guarantees organically grown products. In 2008, they began cultivating organic original spelt and have consistently pursued the organic concept with processing and utilization from A-Z.

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Pilz Chef

Oyster seedlings

Pilz Chef is the producer of rare and fine mushrooms in Switzerland. They are regional, always freshly harvested and have a very diverse range.

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Eigenbrötler

Bread

Eigenbrötler produces its bread and baked goods using traditional methods and natural leavening. They use local grain and fruit varieties for their own sourdoughs and starters and work with dairy products from regional certified organic farms. The added value is guaranteed handmade production, taking into account natural and ecological values.

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Jumi

Cheese & Butter

Various cheeses are made from raw milk in the family cheese dairy. Their animals all live outside, receive their own Swiss feed and grow up in suckler herds. Antibiotics and hormones have no place here.

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dasPure

Miso & Garum

DasPure is the delicatessen manufactory in Wetzikon ZH. Patrick Marxer and his team refine food. Sustainability, organic farming and innovation are at the heart of their production. All of their carefully selected products meet the high standards of a responsible approach to nature.

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