Wirtschaft im Franz

Article in collaboration with team Franz

Eating with soil awareness

For 10 years, "der Franz" has been dealing with sustainability issues. On both a personal and culinary level, they seek a conscious use of resources.

The "Wirtschaft im Franz" is probably the only restaurant in Zurich with its own manifesto. They are constantly evolving in their search for positive cycles and exciting collaborations. They work with small businesses and producers, and issues such as regenerative agriculture, fair price structures for purchasing and the compatibility of professional, private and family life are close to their hearts.

They are trying to break down old hierarchical structures and share responsibility more and more. The business is run by two people, Melanie Kempf and Sebastian Funck, who share this task. The kitchen focuses on vegetables that are currently growing in our area. Meat and fish are also served, but in a very reduced form.

The guests are surprised in the 4, 5 or 6-course menus with what the fields have to offer.

Team Wirtschaft im Franz
© André Krysl

FOCUS TOPICS

Seasonal and regional cuisine
Franz has a small menu, 4, 5 or 6 course menus. They work with a small number of producers and base their offerings on what they have available at the time.

Food waste / food recycling
Due to the small menu and selection, the leftovers are very small. Wherever possible, the "nose to tail" approach is used for vegetables and meat/fish.

Organic products and/or other sustainable labels
Attention is paid to organic products and sustainable labels. However, the exact origin is more important to Franz than the labels themselves. There are many great companies that work sustainably but do not have a label.

Use of fresh and minimally processed food
Very fresh and minimally processed food is used. With the exception of bread (Lehmann bakery) and dairy products (yogurt, butter, etc.).

Close relationship with regional producers
The team is in constant contact with its producers and is also happy to visit them and help with the harvest.

Vegetarian / plant-based cuisine
Franz has been offering vegetarian dishes for a very long time. More and more vegan dishes are also being added.

Existing cooperation with associations
Events are held regularly, for example in collaboration with Crowdcontainer or Slowgrow. On these evenings, these people talk about what they do.

Fair working atmosphere and remuneration system
Employees benefit from a 4-day week, no part-time work and no long working days. There are also regular feedback rounds and a culture of discussion is encouraged.

THEIR PRODUCERS

SlowGrow GmbH

Vegetables

The innovative way of farming is not only reflected in the end product. Anyone who has known the farm since Matthias and Sam took over can also see the development of the surrounding area. They are not only innovative in cultivation, but also in sales and customer relations. SOLAWI stands for solidarity agriculture and involves society in the activities of the two pioneers.

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Gut Rheinau

Vegetables

The Rheinau Estate is sustainable at all levels. Nature, animals and people are brought into harmony together. Together with Sativa, among others, Gut Rheinau is active in regenerative seed preservation and propagation. The food is not only delicious but also healthy.

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Forellen Glauser

Trout

The family business has been working with passion in Bachs for more than 30 years. The certified organic trout farm not only takes responsibility for the quality of the end product, but also during the breeding and rearing process. This means that it is possible to track exactly where and from which ingredients the feed is made up.

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Geissäheimet Meierskählen

Goat products

Toni Odermatt's "Geissäheimet" processes everything from goat's milk to goat sausages and goat fur. Since 1990, they have devoted themselves exclusively to goat farming and have specialized in it in recent years.

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Idea Salentina

Mozzarella

Idea Salentina translated - idea from Salento, the southern tip of Apulia. Even as a child, Roberto De Matteis looked forward to the fresh mozzarella in Salento. This passion has stayed with him. His heart beats for craftsmanship, high quality, local production and incomparable taste. The milk used in his cheese dairy comes from the immediate vicinity, and animal husbandry, cow breed and feeding are important to him.

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