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Schwarzer Engel
Article in collaboration with the team at Schwarzer Engel
Eating with soil awareness
The Schwarzer Engel, a cooperative restaurant founded in 1986, has become a key part of St. Gallen's social life, culture, and its restaurant scene. In their kitchen, they stick to traditional methods: almost nothing on the plate is pre-made; it's practically all done by hand. Furthermore, in 2024, they switched to a fully vegetarian menu.
The cooks at the Engel use high-quality, seasonal, and whenever possible, local organic products, which ensures freshness and high quality. Partnering with regional suppliers is a high priority for the restaurant, as is providing accessible options at fair prices.
Driven by around 800 cooperative members, the Schwarzer Engel actively lives out the political concept of self-governance, showcasing a model for improved collaboration and community. The active members form a collective that manages the Engel. They all earn the same wage, interact as equals, and gather twice monthly for mandatory meetings where all decisions are made together. There are no bosses; every member of the collective shares the same responsibilities, rights, and duties.
Located on the picturesque Engelgasse in St. Gallen, the restaurant also calls itself a «second living room», striving to cultivate a welcoming space for guests where discrimination is unacceptable and there's no obligation to order anything.
FOCUS TOPICS
IN THE KITCHEN
Seasonal & Regional Cuisine
During the winter months, the Schwarzer Engel menu shifts away from tomatoes, featuring other tasty seasonal dishes. They prioritize local vegetables, and the rest of their ingredients are sourced either from the neighborhood's local shop or from other organic suppliers.
Food Waste / Food Utilization
While completely avoiding food waste can be a challenge, the Schwarzer Engel focuses on how to handle leftovers responsibly. They prioritize cooking realistic quantities and finding ways to incorporate usable scraps into other dishes or transform them into new treats.
Organic Products and/or Other Sustainable Labels
The kitchen team at the cooperative restaurant aims to use the highest quality Fairtrade organic products whenever possible. They also prioritize sourcing food and drinks from the local region.
Use of Fresh and Minimally Processed Ingredients
At the Schwarzer Engel, there's a strong emphasis on in-house creations. You'll find them making their own ketchup, mashed potatoes, salad dressings, crispy fried onions, iced teas, and even little coffee treats.
Close Relationship with Regional Producers
The chefs at the Engel know their suppliers personally. Their dishes are prepared almost exclusively with ingredients from the St. Gallen area. This includes, for example, the Demeter Feldhof for vegetables, as well as Kollektiv Waldheim, the Tofurei Engel in Zwillikon, the Schützengarten and Locher breweries, and other local producers.
Vegetarian / Plant-Based Cuisine
The cooperative restaurant is a particular favorite for anyone who eats vegetarian or vegan. At the Schwarzer Engel, you'll find purely vegan and vegetarian dishes.
IN THE RESTAURANT
Existing Partnerships with Associations
The self-managed establishment has become an important cultural and political hub in Eastern Switzerland. It collaborates with many local organizations on numerous events. Popular examples include events hosted by the Verein Latzhosen, an association that advocates for an inclusive society.
Fair Working Atmosphere, Compensation System & Employee Well-being
Working without superiors, the collective members aim for a non-hierarchical structure and all earn the same pay. Anyone wanting to suggest something new can raise the issue during one of the twice-monthly meetings, which everyone is required to attend.
Sustainability in Kitchen and Restaurant Equipment
The furniture at the Schwarzer Engel has its own history. You'll probably find yourself at a table that might show some wear and tear but is still perfectly usable. The collective members are keen on giving furniture a new lease on life. And if something is needed, they simply construct it themselves.
THEIR PRODUCERS
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Kollektiv Waldheim
Vegetables, fruit
On about four hectares, the collective practices soil-friendly, vegan farming, with a focus on soil fertility. Through plowless soil cultivation, mulch vegetable farming, and a variety of cover crops, they promote a vibrant soil ecosystem. -
Amiata
Wine
Amiata is all about high-quality organic wines crafted in harmony with nature. The team is committed to biodynamic farming, nurturing healthy soils and producing authentic wines. With passion and expertise, they curate selections that express the pure character of both the land and the grape. -
EvKoLadi
Olive oil
Harvested starting in October and reaching Switzerland by December, this fresh organic olive oil comes from 80 trees that surround a small house in the Greek village of Lachanada. Since 2017, it’s been making its way to Central Europe each year. Eva und Koni also work with a trusted local producer whose olive oil is prized for its exceptionally high polyphenol content. -
Feldhof
Vegetables, fruit
Demeter certified and cooperatively managed for more than 30 years. The Feldhof is located near Lake Constance and supplies high-quality vegetables and fruit all year round. Its goal is to create a vibrant farm organism through the diversity and interaction of vegetable cultivation and animal husbandry.