Hiltl (Restaurant)

Hiltl in Zurich is according to Guinness World Records the world's oldest vegetarian restaurant. It is family owned and is now, along with his wife Marielle Hiltl, led by the great-grandson of the founder, Rolf Hiltl. The Zurich called it earlier often only Veg.

History

The " root Bunker »

Founded in 1897 some German immigrants who " Vegetaria AG ", which a year later the " vegetarian home and abstinence Café " at the current location opened on Sihlstrasse in Zurich. The restaurant was not going well, vegetarians were then decried as " grazers ". Some guests should therefore have the mocking also " root bunker " said local only enter through the back door.

Also in 1897 came the German journeyman tailor Ambrosius Hiltl to Zurich. In 1901 he became seriously ill with rheumatism and could not practice his profession. He made a cure in the newly opened clinic by Max Bircher -Benner, who cured his patients with a vegetarian raw food rich diet. Hiltl dealt with the doctrine of Bircher- Benner, a vegetarian and a regular at the " vegetarian home " and by the diet of his illness was cured.

1903 was the vegetarian home in economic difficulties and Ambrosius Hiltl took over the position of Managing Director.

The menu offered at that time, for example to:

• Mushroom soup, 13 cents
• Mixed lettuce, 20 cents
• Potato dumplings with onion sauce and brown butter, 35 cents
• Apple Strudel, 25 centimes

The daily turnover of the restaurant rose to 35 francs, 1904 married Ambrosius Hiltl the " vegetarians " chef Martha Gneupel and took over the Vegetaria AG. In 1907 he bought the property and has been with his family citizens of Zurich. His restaurant, he brought socially and technically to the latest stand in 1907 had his staff a free afternoon per week. 1931 was the Hiltl the first restaurant in Zurich with all-electric restaurant kitchen.

The Indian Kitchen

As Ambrosius Hiltl resigned for reasons of age, a conflict broke out between his sons Walter and Leonard, in which the latter won out. Significant influence on the development of the restaurant had Leonhards woman Margrith Hiltl. She took in 1951 as a Swiss delegate to a Vegetarian Congress in New Delhi in part and used the opportunity to study the Indian cuisine. This was then successfully introduced in the restaurant, that the then Indian Prime Minister Morarji Desai was dining with a visit to Switzerland in Hiltl and Swissair ordered Indian dishes at Hiltl. To date, the Indian buffet is a trademark of Hiltl. And even today, are the vegetarian menus on intercontinental flights from Switzerland for Hiltl at Swiss International Airline.

Bistro and Restaurant

1959 rose grandson Heinz Hiltl ( 1937-2001 ) in the operation, in order to relieve the mother after the early death of his father. In 1967, he celebrated his 90 -year-old grandfather, the 70 - year anniversary of the Hiltl. Under the leadership of Heinz was further modernized. 1973 there was a conversion: the lower floor was a bistro with smaller dishes and take-out. On the first floor, the restaurant was still out, now Hiltl Vegi called. Meanwhile, the Hiltl had become an established part of Zurich's restaurant scene; Heinz Hiltl was many years President of the Zurich hosts Association.

Presence

1993 rose grandson Hiltl (* 1965) into a business. Hiltl emphasized the word " vegetarian " back from the shop name, extended the opening times and also offered a wine list. The online travel reservation through the internet site was discussed in the trade press.

In the 100 -year anniversary in 1998 Heinz Hiltl handed the restaurant to his son Rolf. At 1200 visitors daily turnover of the restaurant in 1998 for the first time exceeded 10 million francs. In the same year the first book of Hiltl appeared: Vegetarian whim with recipes of the restaurant, which was translated into French and English, and in 2013 its 14th edition was experiencing. For 111 -year anniversary appeared the second book of Hiltl, Hiltl. Vegetarian. Host to the world. The third cookbook, cooking globin vegi, of 2011, is particularly intended for children.

A further restructuring in 2006 in collaboration with Jelmoli real estate, with which one shares the block development, brought a renewed expansion. During the above one-year conversion period, the Hiltl taught in the " Old Market " on a Bleicherweg. Since the reopening of the parent company at the Sihlstraße on 5 March 2007 includes the Hiltl - now with 130 employees - in addition to the restaurant and takeaway, a bar and a vegetarian cooking studio. The conversion with a steel and glass structure in a partially listed building is also an issue because of its architectural features.

Today the house Hiltl offers large buffet, waiter-service, self-service, takeaway, bar - lounge, club, cooking studio and seminar rooms. Outside of the restaurant, food is offered as catering in event locations or at multiple locations takeaway. Hiltl employed in the head office and at various other places in Zurich over 250 employees from more than 50 nations a job. In the fall of 2013 Hiltl opened a shop with vegetarian and vegan products and the first " vegetarian butcher " of Switzerland near the parent company.

" Tibits " Restaurant

Tibits, derived from the English titbits = tidbits, is a vegetarian restaurant, family-owned, with offices in Zurich, Winterthur, Bern, Basel and London.

With the idea of ​​setting up high- vegetarian fast food restaurants, the three brothers Reto, Christian and Daniel Frei venture took in 1998 at the Business Plan Competition at the ETH Zurich and the consulting firm McKinsey part. Your idea matched the personal desire for pleasurable, vegetarian food in a relaxed atmosphere. Your plan convinced the jury and the concept was awarded twice. As catering professionals for the implementation of Rolf and apricot Hiltl were engaged. Gastronomic tibits on the excessive length of experience from Hiltl, supplemented by specially developed new products. The two family businesses Hiltl and tibits work operationally independent.

When selecting products, care is taken to seasonality and environmental sustainability. If possible natural products from domestic and European farming are preferred. All breads and pastries, as well as all animal products such as dairy products, cheese and free-range eggs have organic quality. Since March 2010, also certain products were included in Demeter quality in the assortment.