ZOE

Article in collaboration with Team ZOE

Eating with soil awareness

ZOE is ancient Greek and means conscious and meaningful living and experiencing.

The seeds for the concept of ZOE were planted last year. New encounters, unconventional approaches, creative thoughts, and unfamiliar experiences were the soil and life-giving water. Over time, a small tree named ZOE grew and enchants daily with newly grown buds full of ideas and visions. First blossoms emerge, increasing the anticipation for what the restaurant ZOE plans to achieve together in the coming years. Occasionally, the wind carries a leaf in a new direction, and further inspiration from different countries, progressive people, and innovative kitchens is gathered. With great curiosity, the ZOE team seeks the best products and, guided by their years of gastronomic experience, explores new worlds. Their vision of meaningful gastronomy for all is oriented towards social and ecological sustainability. Therefore, meat and fish are avoided, and vegetables are placed at the center for an unparalleled taste experience. The exchange with guests, employees, and partners is honest, transparent, and direct, fostering appreciation, trust, and understanding among each other.

The ZOE team is aware of the responsibility they bear as entrepreneurs. Therefore, they strive to look beyond the confines of ZOE and perceive all environments in the restaurant's cycle. This means they have the utmost respect for their fellow human beings and nature and respect all resources that the restaurant requires. The philosophy promotes all of this and creates a modern and fair growth for all involved. A sense of unity should be palpable. Together, they take different paths and create something that welcomes everyone. Restaurant ZOE is a place in search of exceptional taste, carefree conviviality, and inspiring atmosphere!

left to right - Mark Hayoz, Fabian Raffeiner, Jessica Weber und Lukas Keller
© Konstantin Möhring

FOCUS TOPICS

Seasonal and Regional Cuisine
ZOE believes that seasonal products offer the best taste. Therefore, the menu gradually updates every month to adapt to the seasonal offerings.

Food Waste / Food Utilization
With an "against food waste" dish, ZOE significantly reduces food waste. They create a comprehensive dish from kitchen leftovers generated during the production of other dishes, offering guests the opportunity to fight food waste with the restaurant. Similarly, the daily staff meal is used to consume additional leftover food.

Use of Fresh and Minimally Processed Ingredients
ZOE takes pride in its craftsmanship, which includes working with fresh and unprocessed ingredients. Since they personally know many farmers and producers, they always appreciate fresh products straight from the field or their workshops.

Close Relationship with Regional Producers
Fabian Raffeiner has been active in the Bernese gastronomy scene for many years, allowing him to build a large network with regional producers. It is important for the ZOE team to maintain close and respectful relationships with their producers because without them, the entire cycle of a restaurant would not exist.

Vegetarian / Plant-Based Cuisine
The restaurant is purely vegetarian and offers many vegan options. Fabian and Mark see the future in vegetarian diets and aim to showcase what is possible without feeling like anything is being sacrificed.

Sustainable Takeaway Boxes for Leftovers
Lunch is also offered as "Take Away," allowing leftovers to be packed in compostable system boxes and taken home.

Fair Working Atmosphere & Compensation System & Employee Well-being
Transparent communication is strived for within the team. Equality is not just a slogan; it is a fundamental part of their values. Everyone is treated equally, and an open culture of admitting mistakes and offering constructive criticism is part of the communication.

Employee Well-being
Their work system includes alternating shifts and schedules, with some employees working part-time, allowing them to balance their personal lives and work. A monthly meeting aims to bring the team closer together and provides an opportunity for the restaurant to improve as an employer.

Sustainability in Kitchen and Restaurant Equipment
ZOE prioritizes knowing the origins of their products, and this extends to their equipment choices. Before opening, they went on a small producer tour, visiting their ceramicist in Piedmont. They work closely with them to create the majority of their dishes, all handmade. The tables and chairs in ZOE were produced in the Grisons region.

THEIR PRODUCERS

Koa

Cocoa Fruit Juice

Since 2017, Koa has been producing cocoa fruit juice from previously discarded cocoa pulp. This not only increases the income of cocoa farmers but also creates new jobs in rural areas. Koa stands for added value, both for people and nature. ZOA Restaurant shares these values with Koa and is therefore enthusiastic about their product.

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Possessione Sparano Capelli

Wine

For four generations, the Maggi family has been managing the Sparano Capelli estate since 1857 with love and passion for crafting lively natural wines with original flavors that develop over time. They cultivate the vineyard naturally and organically, following the phases of the moon.

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Braukunst

Beer

With a great passion for the cult beverage itself and an equal enthusiasm for the craft, their beers are brewed on the outskirts of their beautiful city, in the Galgenfeldquartier. In addition to their "core range," consisting of various classics among beer styles, they also offer a selection of exquisite but always limited beer specialties. ZOA sources their beer from there because they know where it comes from and who brews it.

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Jumi

Cheese

They make cheese in Emmental in an old family cheese dairy. Dynamic, young, and full of innovations - just like the ZOA restaurant.

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Altes Tramdepot Brauerei

Beer

Their vision is to offer cultivated beer culture, quality at fair prices, as well as experience and relaxation for a broad target audience. With uncomplicated gastronomy and good beer, they pamper their guests in a relaxed atmosphere. The Bernese brew their own ZOE beer for the ZOE restaurant.

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Gemüse Fix

Vegetables

Aline Gerber cultivates various crops on 12.5 hectares of land. With a regulated crop rotation, she enables sustainable soil management. Vegetables, salads, and eggs are sourced from her.