Top cuisine

BIO FINE- DINING RESTAURANT 1950

reserve a table

We will gladly reserve a table for you in our organic fine dining restaurant 1950 and welcome you to visit us.

opening hours

Mo – We	Restday
Th – Su	18:00 – 23:00 Uhr

call now

directions

BIO-Fine-Dining-Restaurant 1950
Aichelauer Str. 6
72534 Hayingen-Ehestetten
Biosphärengebiet Schwäbische Alb

Route description

Simon Tress Fine Dining Restaurant gesund

Exclusive organic top chef

sustainable gastronomy with top quality

In 1950, when our grandfather Johannes Tress brought the biodynamic idea to Hayingen-Ehestetten, he laid the foundation for our unique restaurant concept, which is put into practice 70 years later.
With our restaurant 1950, the first Demeter & Bioland fine-dining restaurant worldwide is opened as a culinary creative continuation of our sustainable corporate philosophy. This is done in the spirit of our grandfather and father, who in their times sowed the seeds that we as descendants are allowed to harvest today.

Menu

The nature creats the food

Sustainability and innovation

1950 means for us devotion and respect for what nature provides us with every day.
1950 also means gratitude for what our parents and grandparents have created. 1950 does not mean to decide with a raised forefinger about positive or negative things in the world. Together with you in 1950, we would like to make the world a little bit better in a culinary way.

We are not perfect, but we work consistently and passionately every day to be even more sustainable and climate-friendly.

All ingredients source from within a 25 km radius.

With each dish, the guest is informed of all the ingredients – from the main ingredient to the salt – as well as their origin, including information on CO2 emissions and how many kilometers they have traveled from the producer to the restaurant.

Gift Cards

for special moments

Order your enjoyment voucher online!
Give away culinary delights and special moments in the Swabian Alb – using our voucher system very uncomplicated and directly to download.

Gift Cards

Awards

Over 99% of all ingredients are Demeter and organic quality

– specifically, all except salt. The rules of the Demeter and Bioland farming associations are stricter in many areas than those of the EU organic regulation and also take into account sustainability criteria such as biodiversity and animal husbandry in their own views of organic farming. These criteria are particularly crucial for our business, as humans, nature and animals are individually taken into account in the agricultural cycle and are firmly interconnected.

New opening of the year

Traditionally more than simply organic – and has been for decades! The award from the Aral Schlemmeratlas for the best “sustainability concept of the year 2017” confirms for the organic restaurant Rose in Hayingen-Ehestetten a principle that has long before the megatrend on considerate management in harmony with nature. And in the meantime it has caused a sensation far beyond the Swabian Alb.

The Michelin Sustainability Icon

The organic fine dining restaurant 1950 was awarded the MICHELIN sustainability symbol in 2021. Our holistic business philosophy and consistent kitchen style convinced the jury of the globally respected Guide MICHELIN. The 1950 now belongs to the exclusive circle of establishments in Germany that are marked with the sustainability symbol.

regional, sustainable and transparent

CO₂ Menu

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.

Organic top chef
Simon Tress

Simon Tress is Germany’s best-known organic chef and the official pleasure ambassador of the state of Baden-Württemberg.

He is the second oldest of the four Tress brothers and took over the kitchen management of the family business Tress after his apprenticeship years in the German top gastronomy.

more about Simon Tress