Restaurant 1950

1950 – Fine Dining by Simon Tress is a modern, 100% organic restaurant rooted in the Swabian homeland and the Biosphere Reserve Schwäbische Alb. All menu ingredients come from within a 25 km radius under a strict regional and seasonal philosophy, and the operation holds Demeter and Bioland certification. Founded within the TressBrüder family, the house applies zero-waste principles in a Gemüselabor that repurposes vegetable residuals into products such as hand cream. The kitchen informs guests of ingredient origin, CO2 emissions and kilometres travelled; 1950 earned a MICHELIN star in 2022 as the first organic restaurant in Germany and has recognition from Gault Millau and other guides. The tasting is accompanied by a curated wine list, an alcohol-free beverage option and warm, authentic service. The dining room presents a refined, contemporary setting with thoughtfully set wooden tables; guests begin the communal tasting at a fixed start time and are asked to arrive ten minutes early, creating an intimate, hospitality-focused ambiance. The kitchen offers a primarily vegetarian five-course tasting menu built around seasonal vegetables and local produce, with meat available as optional supplements. Simon Tress leads the kitchen, focuses on transparency and is Europe’s first organic Michelin-starred chef. Specialties include Beet & Cauliflower, Cabbage & Celery, Potato & Carrot, Parsnip & Onion and Cherry & Rapeseed.