With our CO2-Menu© we want to make you aware of our contribution to a more climate-friendly world on your plate.
With our concept and cogent communication, we want to make the future with sustainable food accessible and palatable and set a new direction for the next generations. This journey is a process that will never end, but it is important to embark on the journey, now more than ever.
At the organic fine dining restaurant 1950, we serve a menu of 5 vegetarian courses. You also have the option of adding a meat component to 3 courses.
The team around Simon Tress always uses food whole and according to the principles Leaf-to-Root and Nose-to-Tail. Leftovers are always processed, there is no food waste. All animal and plant parts are utilized, as was the custom in our grandfather’s day.
Please understand that due to the inclusion of the holistic, local circular economy, we have not created a purely vegan menu. We ask that you indicate any intolerances when booking and we will let you know to what extent we can offer alternatives.