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Rüsterei
Article in collaboration with the team Rüsterei
Eating with soil awareness
The Rüsterei is an impressive place, once a production facility, then an occupied industrial zone and the culinary centre of the restaurant for over 17 years. The name has remained the same to this day, but since May 2024, the Rüsterei has consistently focussed on ‘Cuisine nature’. It shares the enthusiasm of all producers who treat nature and animals with respect and care. And it processes its high-quality products in its kitchen with exactly the same respect.
Specifically, she uses almost exclusively products from organic or regenerative agriculture. In other words, from producers who ensure fertile soils and more biodiversity. But also from producers that allow young animals to grow up with their mothers, roam freely on fresh pastures and die with dignity. The Rüsterei visits its producers regularly, knows their animals by name and sometimes even helps with the harvest.
They create dishes for lunch, dinner and snacks with great care and dedication. In doing so, they creates many new things and develops tried and tested ones. Their ingredients always follow what their producers have to offer. The Rüsterei therefore always serves new small hot and cold dishes to share, combine and try.
The drinks menu also offers a balanced selection of natural wines and a wide range of organic, non-alcoholic alternatives. In addition to the varied menu, the Rüsterei provides a weekly changing business lunch, a menu for groups and a Sunday brunch.
FOCUS TOPICS
Seasonal and regional cuisine
The Rüsterei has various long-term agreements with producers in the neighbourhood, four of the most important are from the canton of Zurich.
Use of fresh and minimally processed food
Wherever possible, the Rüsterei sources its vegetables and meat directly from the farms and processes them freshly and carefully in its kitchen.
Close relationship with regional producers
The Rüsterei maintains close relationships with its producers and visits them regularly. The employees, including the apprentices, actively lend a hand - every fortnight or so, they help with the harvest at the Z'Alpenblick farm.
Vegetarian / plant-based cuisine
There is always a selection of vegetarian and vegan dishes on offer, but their variety depends on the seasonal produce they source from their producers.
Fair working atmosphere and remuneration system
The Rüsterei relies on regular updates, workshops and events to keep its employees informed and motivated. In addition, anonymous surveys are conducted to identify and address potential areas for improvement. Various benefits, such as vouchers or discounts for the restaurant and other offers from Tom Talent, are offered to employees.
Welfare of the employees
At the Rüsterei, employees can expect a family environment, a four-day week with full pay and a sympathetic ear for their concerns at all times.
Food waste / food utilisation
The dishes are always adapted to the produce on offer. They serves small portions and side dishes, which must be consciously ordered in addition
Organic products and other sustainable labels
Over 80% of the products used by the Rüsterei come from regenerative or organic farming.
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).