The story
Restaurant 1950 in Münsingen cooks modern German food from organic produce, at Aichelauer Str. 6 in Hayingen. Michelin awarded the kitchen one star in 2026 for high quality cooking, and the ingredients come from within 25 kilometres.
Simon Tress runs the kitchen, continuing an organic tradition that his grandfather Johannes Tress began in 1950. The house works on nose-to-tail and leaf-to-root principles, so most of each vegetable and animal ends up on the plate. The five-course menu is vegetarian. Meat appears as a side dish and can be added for a surcharge.
Pumpkin with mirabelle plums, carrot with cauliflower, and celeriac with beetroot take the lead on the menu. Fennel and potato also feature prominently. The seasonal produce is the reason for the dishes, not a backdrop to them.
The newer dining room is bright and airy, and the tables face the open kitchen, so guests can watch the cooks at work. Every wine is organically produced. For those who skip alcohol, the restaurant offers a juice pairing instead.
Recognition
Ambience
Details
History
High quality cooking
good quality, good value cooking
Fine dining without food waste, with animals and plants completely utilized. There is a five-course vegetarian menu whose ingredients come from within a 25-kilometer radius.
Four brothers and their mother run a restaurant, hotel, cooking school, artisanal food producer, shop, conference rooms, and event business. Vegetarian and vegan dishes are served with optional meat sides.
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