Zur Goldige Guttere

Article in collaboration with team Zur Goldige Guttere

Eating with soil awareness

The origins of "Zur Goldige Guttere"

Linda & Meret studied together at the Lausanne Hotel Management School and quickly found each other. In January 2021, they took the plunge into self-employment and opened their pop-up takeaway "iklämmt": Käseschnitten on Zurich's Langstrasse. This was followed by the chip shop Atomic Fritten and, in November 2021, the restaurant Zur Goldige Guttere. The two were lucky with this restaurant and were finally able to put their philosophy into a restaurant! They gently redecorated the restaurant because, as in the kitchen, they wanted to work with materials that were already available and could be reused.

To the restaurant

Zur Goldige Guttere is their first restaurant. They want to offer a holistic and evening-filling experience. They want their guests and employees to feel comfortable, discover new things and enjoy gastronomy. The team attaches great importance to an uncomplicated evening: no choice of dishes, a small but fine drinks menu, courteous and authentic service, fun toilets and staying seated for a long time! A menu is served according to mom's motto "We eat what's on the table!". This takes the form of a tavolata for dinner, where everything is tasted and shared. The dishes depend on the availability of vegetables, what's in the cellar and Linda's mood.

About the products

The restaurant only works with Swiss products, with the exception of coffee and a few spices. Down-to-earth products from the region end up in the kitchen. These are preserved when fully ripe so that an exciting menu can be offered year in, year out. The Goldige Guttere only serves homemade, fresh from the farm and organic - because that's the only way it makes sense.
They climb the cherry trees themselves, search the whole of Wiedikon for elderberries and stand in the raspberry field with the team! This creates a different relationship with the products.

To the employees

Sustainability in the kitchen is all the rage, but what about social sustainability? The restaurant wants to be a role model here too. They maintain a very friendly atmosphere in the team and have flat hierarchies. Part-time work is always possible, the (already many) 8.5 hours are always adhered to and a higher wage is paid in accordance with the LGAV. Tips are distributed transparently and fairly.

Linda (Küchenchefin), Meret (Gastgeberin)
© Zur Goldige Guttere

FOCUS TOPICS

Seasonal and regional cuisine
Meret and Linda are very strict and only use Swiss products. Lemons, for example, are replaced with vinegar and olive oil with sunflower oil. Preserves come from the cantons of Zurich and Aargau and the menu changes every month to match the current season.

Food waste / food recycling
There is only one menu, which is freshly prepared every day. With the help of reservations, the amount of food is estimated and served in small portions, with supplements being offered. Vegetable cuttings are reused. For example, Stizel and Chruut are served with radishes and guests are encouraged to eat them.

Organic products and / or other sustainable labels
Around 80% of the products are organic or Demeter. The restaurant has set itself the goal of maintaining this value, but depending on the product, this cannot always be achieved. The wine list contains almost only organic and Demeter wines and if not, then they are wines from natural production and there is a good philosophy behind them.

Close relationship with regional producers
Goldige Guttere maintains good contact with the producers, regularly orders from them and also networks with them via social media. Many have already been able to eat in the restaurant and taste dishes made from their own products.

Use of fresh and minimally processed food
Fresh menus are served daily. They are designed in such a way that only fresh vegetables end up on the table and no ready-made products or similar.

Vegetarian / plant-based cuisine
The menu often consists entirely of vegetarian dishes. "We don't need meat just to have meat on the menu," says superhost Meret, "but if there is meat, we only use second cuts and in small quantities."

Sustainable system boxes to take leftovers home
They have collected tons of small preserving jars for this purpose over the years.

Fair working atmosphere & remuneration system and employee well-being
Employees' wages are higher than LGAV and tips are distributed transparently. There are only flat hierarchies and little to no overtime. There is always enough staff scheduled in the restaurant and part-time work is possible. In addition, employees are served food. The atmosphere is friendly, and a cozy get-together after work is part of it.

THEIR PRODUCERS

dasPure

Miso, lake zurich fish sauce and garum

DasPure is the delicatessen manufactory in Wetzikon ZH. Patrick Marxer and his team refine food. Sustainability, organic farming and innovation are at the heart of their production. All of their carefully selected products meet the high standards of a responsible approach to nature.

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Brauerei Ferment

Soy sauce

Founded in Basel in 2018, the brewery is one of the few Swiss manufacturers to produce Usukuchi Shoyu (light soy sauce) with care and passion. The ingredients are all organic and of the highest quality.

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Idea Salentina

Mozzarella and Burrata

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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Pico

Vegetables

Beat Ledermann and his company not only provide a top-quality wholesale service, but are also involved with small businesses in the greater Zurich region. They supply various farms and restaurants with deliveries of vegetables, fruit and grain.

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Turmgut Weine

Wine

Since the 1999 vintage, all vines on the farm directly on Lake Zurich have been cultivated in accordance with the Bio Suisse Bud Production guidelines. The aim is to produce high quality wines without chemical residues, as a continuation of quality thinking.

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Chüenere Res

Cheese

Probably the best Slow Food Alp-Sbrinz in the world is produced in the cheese dairy high above Dallenwil, especially as it has already won several awards. After maturing for a long time, the cheese becomes a delicacy where family and tradition are very important.

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Jean-Cristophe Piccard

Wine and natural wine

The Lavaux wine-growing region is located in the canton of Vaud. The Domaine Piccard wine terraces are located right in the middle of it, with a magnificent view of Lake Geneva. For over ten years now, no herbicides, insecticides or artificial fertilizers have been used in the cultivation of the grapes and the vineyards have been biodynamic.

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