Rank

Article in collaboration with Silex

Eating with soil awareness

The Rank is more than just a meeting place for art and culinary delights. It is a unique fusion of gastronomy and concert hall, where food and drink intersect with live music. The space itself is a place where kitchen and stage meet at eye level, creating an intimate and vibrant atmosphere.

Initiated by Rechberg 1837, the Rank is now independently managed by a core team of four, applying state-of-the-art New York working approaches and collaborating closely with valuable partners.

Five days a week, Feel Food is cooked at the Rank. This is a contemporary Zurich cuisine that speaks its own warm-hearted language. The dishes are freshly prepared and consist of sustainable products from the region – both on the plates and in the glass. Guests can enjoy this culinary experience for lunch and dinner from Tuesday to Saturday. And even later in the evening, you can order a homemade drink or a glass of wine.

In the Rank, there is a second room – the "Wursterei." This room is perfect for groups, events, or simply for relaxing and socializing.

In the middle of the Rank stands the stage, which is a home for the local music scene. Here, the pulse of Zurich's music creation beats up close. On three consecutive evenings, starting from Thursday, a formation performs and offers musical performances lasting about an hour. These concerts take place after dinner and offer guests a unique cultural experience.

The Rank is more than just a place to eat and enjoy music. It is an experiential venue that creates the connection between a delicious dinner and an inspiring concert visit. Here, you are taken on a sensual journey and experience unforgettable moments of joy and inspiration.

Nicole Rapp und Michaela Frank
© Alina Birjuk

FOCUS TOPICS

Seasonal and regional cuisine
At the Rank, close collaboration with local producers is paramount. These partnerships enable them to offer fresh and sustainable products while harnessing the expertise and passion of talented professionals in the area.

Food waste / Food utilization
To reduce food waste, the team places great emphasis on effective stock management and fermentation. Through pickling and fermenting, they ensure that all food is optimally utilized and nothing goes to waste.

Organic products and/or other sustainable labels
The restaurant collaborates with various Demeter farms, including Gut Rheinau and Slow Grow, to offer customers high-quality organic products. They prioritize sustainable agriculture and work closely with these farms.

Use of fresh and minimally processed foods
At the Rank, only fresh, unprocessed foods that come directly from the farm to their kitchen are used. They prioritize a sustainable and transparent supply chain to ensure that the dishes are of the highest quality and contain no processed foods.

Close relationship with regional producers
Regular visits to regional producers are made. Through personal contact with the producers, the team experiences their commitment and passion firsthand. Additionally, there are joint events to strengthen the collaboration.

Vegetarian / Plant-based cuisine
Grains and vegetables form the mainstay of the cuisine at the restaurant, while the use of meat and fish is consciously reduced.

Utilization of the whole animal
The Rank is committed to sustainable utilization of the entire animal. In collaboration with Gut Rheinau, they have purchased whole animals three times and processed them over several months. This practice allows them to utilize all parts of the animal optimally and reduce food waste.

Existing partnerships with associations
Regular concerts are held in their concert hall, with the restaurant collaborating with the Rank Music Association. Through this partnership, they can provide their guests with a holistic experience, combining culinary delights with high-quality live music.

Fair working atmosphere & remuneration system
A positive working atmosphere characterized by a flat hierarchy prevails. They place great emphasis on open communication and transparency, including regarding the remuneration system.

Well-being of the employees
At the Rank, a space for lively exchange is created, and the employees' right to have a say is encouraged. Opinions and ideas are valued, and open communication enables active participation in the decision-making process. Additionally, the restaurant strictly adheres to legal regulations regarding working hours to ensure that their employees enjoy fair and regulated working conditions.

Attention to sustainability in kitchen and restaurant equipment
The restaurant places great importance on sustainability in kitchen and restaurant equipment. For this purpose, they collaborate with local carpenters from Horgen-Glarus, source furnishings from interior designers in Zurich, and use a handmade drum set from the "Holzwäg" drum factory.

THEIR PRODUCERS

Gut Rheinau

Vegetables and meat

Gut Rheinau is managed biodynamically. Profits generated are not taken out of Gut Rheinau, but are reinvested in the soil, animals, and human community.

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Slow Grow

Vegetables, fruits, and grains

The innovative approach to agriculture is reflected not only in the end product. Those who have known the farm since Matthias and Sam took over can also see the development of the environment. Not only in cultivation but also in distribution and interaction with customers, innovative work is being done. SOLAWI, or Solidarische Landwirtschaft (Community Supported Agriculture), involves society in the activities of these two pioneers.

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dasPure

Meat

DasPure is the delicatessen manufacturer in Wetzikon, Zurich. Patrick Marxer and his team refine food products. Sustainability, organic farming, and innovation are at the center of their production. All of their carefully selected products meet the high standards for responsible environmental stewardship.

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Bio-Beck Lehmann

Bread

Bio-Beck Lehmann stands for: Finest organic quality. Since 1976. They aim for their products from their in-house bakery, confectionery, and patisserie to taste delicious and be prepared in such a way. This can only be achieved by taking care of each other. Of people, raw materials, and nature. And by thinking ahead.

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Dr. Brauwolf

Beer

Dr. Brauwolf was founded in August 2017 by pharmacist and virologist Dr. Stefan Wolf as the first Show Craft Brewery in the city of Zurich. All beers are handmade, fresh, and free from pasteurization or preservation. Following the motto 'Fresh Local Craft Beer', the team operates according to strict scientific guidelines. Moreover, they place great emphasis on innovation and creativity, ensuring an exciting and diverse taste experience.

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Black & Blaze

Coffee

Black & Blaze is a small and exclusive coffee roastery located in Forch, not far from Zurich. They offer exceptional, high-quality, and fairly traded coffee produced sustainably. They are the helicopter parents of coffee roasters, putting in every effort from selecting the green coffee beans to brewing to ensure that their baby is absolutely perfect.

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