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Sternen Rüti
Article in collaboration with the team at Sternen Rüti
Eating with soil awareness
Since September 2024, the long-established Sternen in the Zurich Oberland municipality of Rüti has been run by a young team led by head chef and leaseholder Manuel Eschle. A beloved local pub for decades, the venue now presents itself in a new light, combining cosy charm with contemporary cuisine.
The restaurant places great importance on a relaxed, welcoming atmosphere that appeals both to long-standing regulars and a younger crowd. The regularly changing menu allows regional and seasonal products of the highest quality to take centre stage. In addition, many items — from bread and pasta to ice cream — are made in-house.
Sustainability and community play a central role at the Sternen. Fair working conditions, as well as collaborations with local associations and producers, underline the establishment’s commitment to social and ecological responsibility. Examples include partnerships with Another Brewing Co., a brewery from the neighbouring village, and the non-profit organisation Wasser für Wasser, which advocates for a sustainable approach to water as a resource. In addition, cultural events are held regularly on the premises. The collaboration with the cultural association Sternenkeller lends the house a distinctive atmosphere and makes it a meeting place for music lovers as well.
TOPICS OF FOCUS
Seasonal and Regional Cuisine
Seasonality forms a central pillar of the culinary concept at Restaurant Sternen. The menu changes every two weeks, allowing the kitchen team to respond flexibly to the current offerings of regional producers. The result is dishes that are consistently aligned with the seasonal and regional availability of ingredients.
Food Waste and Ingredient Use
A mindful approach to food is highly valued at Sternen. All products are processed as holistically as possible. To avoid food waste, the restaurant reserves the right to make short-notice menu adjustments. Portion sizes are deliberately kept moderate to reduce leftovers; guests with a bigger appetite are, of course, welcome to request a second serving.
Organic Products and Sustainable Labels
Restaurant Sternen is a member of the Slow Food Cooks’ Alliance. As a general rule, organically or biodynamically certified products are used. In exceptional cases, non-certified products may also be used, provided they come from sustainable cultivation and the producers are personally known to the team.
Fresh and Minimally Processed Foods
The Sternen kitchen completely avoids convenience products. Ingredients are prepared fresh from scratch, with the proportion of fresh and minimally processed foods clearly exceeding 50 percent. The restaurant is currently in the process of obtaining the Fait Maison label.
Close Relationships with Regional Producers
Direct contact with regional producers is particularly important to the Sternen team. Farms are visited regularly, and some ingredients are collected directly from the producers. This close exchange makes it possible to take so-called micro-seasonality into account and to stay closely connected to what is happening in agriculture.
Vegetarian and Plant-Based Cuisine
Creative vegetable-focused cooking plays an important role at Sternen. All starters and two of the four main courses are vegetarian. While the menu does not always include a vegan dish, it is always possible to dine vegan upon request.
Use of the Whole Animal
Although the restaurant does not purchase whole animals, it consciously pays attention to a balanced use of different cuts of meat in order to support the most holistic utilisation possible.
Existing Partnerships
Restaurant Sternen maintains partnerships with organisations such as Slow Food and Wasser für Wasser (WfW).
Handling of Food Leftovers
The focus is on preventing food waste in the first place, among other measures through consciously chosen portion sizes and the option to order smaller portions. Upon request, guests are provided with takeaway boxes for leftovers.
Fair Working Environment and Pay
A culture of appreciation and goodwill forms the foundation of collaboration at Sternen. Despite the challenges facing the hospitality industry, the young business places great importance on fair wages. Compensation for all employees is continuously reviewed and developed, always balancing idealism with economic realities.
Employee Wellbeing
Maintaining close and regular communication with staff is a key priority at Sternen. Individual needs and wishes are taken seriously in order to make everyday work as pleasant, motivating, and sustainable as possible.
Sustainable Equipment and Furnishings
When taking over the business, existing and fully functional kitchen equipment was retained and continues to be used. The aim is to keep machines and appliances in operation for as long as possible through regular maintenance and repairs. When new purchases are necessary, second-hand equipment is preferred whenever appropriate. Sustainability is also considered in the restaurant’s interior, for example through handmade tableware from Atelier Agave or floral decorations sourced from a neighbour’s garden. In addition, environmentally biodegradable cleaning and laundry products are used.
Environmentally and Climate-Conscious Measures
While the restaurant does not have solar panels, it makes a conscious effort to keep energy consumption as low as possible. For example, the decision was made not to put an existing walk-in cold storage unit back into operation.
THEIR PRODUCERS
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Cavino
Wine
The likeable cooperative represents around eighty small, independent wineries as an importer. The team works with natural, organic and biodynamic wines from across Europe and collaborates closely with the winemakers. -
Another Brewing Co.
Beer
A young brewery from the neighbouring village with a strong focus on craft beer. It supplies its rotating beer speciality, the “Beer of the Month”. -
Ueli Hof
Meat
Sternen sources young beef, cow, pork, and lamb from the organic butcher. The animals are slaughtered on-site. Care is taken to ensure animal welfare and to process the whole animal carefully (“nose to tail”). -
Bio-Weingut Sitenrain
Wine
Sternen maintains a close relationship with the organic winery. On a small plot, the winery cultivates robust PIWI grape varieties, producing wines that range from fresh and crisp to comfortably warming. The bold wines from its sister estate in Sicily (Tenuta Palmeri) are also gladly served to guests.