Taverne Johann

Article in collaboration with the Team Taverne Johann

Eating with soil awareness

The Tavern Johann: a neighborhood restaurant in the St. Johann district, with a passionate, authentic, nature-inspired, and homemade cuisine.

In May 2019, the Tavern Johann was opened by Christoph Hartmann, as part of the Wyniger Gruppe led by Raphael Wyniger. The aim was to create a place where everyone feels comfortable and can enjoy good and refined cuisine.

On their menu, you'll find rustic dishes that have almost been forgotten, evoking memories of the past for some guests – a marrow bone, a Coq au vin, or a veal head terrine. Other guests delight in their 7-course menu, which represents sophisticated and elaborate dishes originating from French cuisine and can also be created entirely vegetarian upon request.

Throughout the year, whenever they receive produce from their experienced hunter friends, they create various game dishes, which are offered as daily specials. They process these game animals according to the "nose to tail" principle – the whole animal usage principle.

Vegetarian cuisine also holds a high priority at the Tavern Johann. Fresh Baden asparagus, mushrooms from the Basler Pilzhüsli, pumpkins, artichokes, self-picked herbs, and many other seasonal products form the basis of this cuisine. Here, they try to source as much as possible from local farmers or gather leaves, herbs, or nuts themselves in the surrounding forests.

Local products also have priority in their wine selection, complemented by a selective range of wines from Europe.

They place special emphasis on nature-oriented products. These are marked with the symbol "VINATUR" on their wine list and represent wines produced according to the principles of "minimal intervention."

Christoph Hartmann (head chef)
© Johannes Kossmann

FOCUS TOPICS

Seasonal / Regional Cuisine
Menu design depends on seasonal availability. Vegetables and meat are sourced from local producers.

Food Waste / Food Utilization
Food is prepared according to the principles of "nose to tail" and "leaf to root". The Tavern Johann cooks fresh daily and in small quantities to avoid surplus.

Organic Products and/or Other Sustainable Labels
The whole animals come from organic farms, and vegetables are largely sourced from Birsmattehof.

Use of Fresh and Minimally Processed Foods
Almost everything that can be homemade is made in-house (bread, jus, ice cream, ice tea, lemonade, pasta, meat products, etc.).

Close Relationship with Regional Producers
The Tavern Johann knows all its producers; from the hunter to the farmer to the cheesemaker, or knows exactly where and from whom their suppliers source the products.

Vegetarian / Plant-Based Cuisine
Vegetarian and vegan cuisine are given equal importance to meat dishes.

Utilization of the Whole Animal
Cooking follows the principle of utilizing the whole animal, "nose to tail", for all game, and avoids "premium cuts" for free-range animals, which means (almost) exclusively sourcing "second cuts".

Existing Partnerships with Associations
The tavern is part of the Slow Food Organization.

Fair Work Environment & Compensation System
They maintain a fair wage policy and offer various benefits to their employees.

THEIR PRODUCERS

Birsmattehof

vegetables

The Birsmattehof is located on the outskirts of Therwil, where the urban area of Basel opens up towards the Leimental. The farm covers an area of about 20 hectares. Since 1981, they have been growing vegetables according to Bio-Suisse guidelines. Local, seasonal, diverse, responsible.

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Mettli-Hof

lambs and sheep cheese

Everything that grows on Mettli-Hof is part of their work. They have been managing the farm organically for the second generation. 10 cows, 100 dairy sheep, and 30 lambs silently work for our nutrition. In addition to veal, beef, and lamb, fruits, potatoes, grains, and dairy products can also be obtained from the farm.

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Hof Baregg

Galloway cattle and fruit brandies

The Baregg farm is currently managed in the 8th generation. It comprises around 30 hectares of pastures, meadows with over 350 high-stem fruit trees, arable land (wheat and ancient spelt), as well as 3.4 hectares of forest. Their nearly 100 Galloway cattle graze and maintain the orchard from March to November. Galloways are one of the oldest robust cattle breeds in the world. They originate from the southwest of Scotland and are also called 'conservationists in shaggy coats'.

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Stachel Blauen

wild animals

Andreas Meury is a passionate hunter and wild game butcher from Laufental. His products are very regional, innovative, and high-quality.

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Buechhof Oberwil

vegetables

The Buechhof in Oberwil is operated by Jacqueline and Hanspeter Ryser. They always have fresh fruits & vegetables, as well as eggs and bread.

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