Discover more SoToSo restaurants!
Stiefels Hopfenkranz
Article in collaboration with the Stiefels
Eating with soil awareness
© Raffaele Mariotti
On September 1, 2016, the era of "Stiefels" began at the Hopfenkranz. It is the first independent venture of Moritz (chef) and Luigina (host) Stiefel.
Moritz's cuisine, in short, is based on regional products from producers with whom he has long collaborated and trusts. His new dishes in the tasting menu are created every four to six weeks based on seasonality and a primary ingredient. An example is the dish "Gschwellti 2.0", which is made from heritage potatoes.
Techniques and textures such as fermenting, pickling, sous-vide, dehydrating, rehydrating, and reducing also play a significant role in Moritz's cuisine. They exclusively purchase whole animals and not from factory farming, utilizing everything, breaking down and preserving it in-house. Other products like vegetables and fish are preserved daily, and simple products are enhanced. The team is explicitly trained to reduce food waste through the "nose to tail" and "leaf to root" principles.
The dishes are garnished with wild herbs, which are collected with the entire team from spring through summer into autumn.
Moritz has been training young people for over 15 years. Currently, they have two apprentices. In addition to the apprentices, they also have a junior chef.
Their promise:
They only use products from suppliers they trust and personally know. They aim for the highest quality. They cook with conviction and impose few limits on themselves. They prefer to stretch boundaries to surprise guests, whether on the plate or in the glass. Discovering new things, tinkering, and combining are close to the Stiefels' hearts.
FOCUS TOPICS
Seasonal and Regional Cuisine
A seasonal and regional cuisine is implemented through the offering of products from local farmers.
Food Waste / Food Utilization
At Stiefels, this is a very important issue. They work with the principles of "nose to tail" and "leaf to root".
Organic Products and/or Other Sustainable Labels
The products do not have to be organic-certified, but the quality must be excellent.
Use of Fresh and Minimally Processed Foods
100% fresh and homemade products are used.
Close Relationship with Local Producers
The Stiefels maintain a very close relationship with their producers.
Vegetarian / Plant-Based Cuisine
More than 70% of the menu is vegetarian, and Moritz's kitchen does not rely on substitute products.
Utilization of the Whole Animal
They operate on the principle of "nose to tail", meaning the whole animal is always utilized.
Existing Collaborations with Associations
The Stiefels collaborate with various associations, including Fait Maison and Slow Food.
Fair Working Environment, Compensation System, and Employee Well-being
Employees benefit from a 5-day work week, at least 6 weeks of vacation per year, and regular outings including training sessions. There is a daily staff meal, no room hour restrictions, and L-GAV (Collective Agreement for the Hotel and Restaurant Industry).
THEIR PRODUCERS
-
Geissäheimet Meierskählen
goat cheese, ricotta, and meat (pork, goat)
Toni Odermatt is the proud owner of 120 Toggenburg-goats. Since 1990, he has been exclusively dedicated to goat farming and has specialized in it over the past few years. In the pastures with forest edges and hedges, they can live out their species-specific behavior, and they have access to the best grasses and herbs. -
Alpstein Poulet
poultry
Alpstein chickens are raised in small flocks on Eastern Swiss farms. They place great importance on sustainable feeding from locally sourced crops. They consciously refrain from using imported soy. The small-scale production has emerged from a close collaboration between farmers, a regional slaughterhouse, and a food distributor. -
Bachmann Hofprodukte
eggs
Working with nature, animals, and the fascination for modern agricultural technology motivates the Bachmann family every day to give their best to produce high-quality food and specialties. The cows and calves consume 99% homegrown feed. In summer, they mainly feed on grass from lush pastures, and in winter, it's hay and grass silage. -
Weidefarm Ballwil
geese and pork
Cyrill and Kathrin keep all their animals in pasture grazing, which is why the name Weidefarm. They have Weidesöili, pasture-raised chickens (free-range chickens), and Salers cows. For them, humane and natural animal husbandry is their top priority.