It’s no longer a secret: In the Swabian Alb, a chef is revolutionizing fine dining and giving his guests the highest culinary delights. We’re talking about Simon Tress, who has received the highest praise for his innovative and at the same time down-to-earth cuisine – last year he received Europe’s first Michelin star for an organic restaurant. The recipe for success: In his “Restaurant 1950” in Hayingen in the Swabian Alb, only ingredients from a maximum of 25 kilometers end up on the table. Exclusively from organic farming.
Simon Tress is not a classic chef who looks beyond traditional German cuisine from afar. On the contrary: he is deeply rooted in his home region. As the son of a farmer and a chef, it is almost natural that he maintains a strong connection to local products and agriculture. As a child, he helped on his parents’ farm with his three brothers and learned the values of sustainable, artisanal farming.
“For me it is important to work with all the ingredients that the region provides.”
“For me it is important to work with all the ingredients that the region provides. A lot grows here in the Swabian Alb that is often overlooked in the catering industry. We have potential that is worth exploiting,” says Tress. This connection to extreme regionality and natural resources not only shapes his cooking style, but also the philosophy of his restaurant 1950. Simon Tress has managed to immortalize this authenticity in his dishes and combine it with modern technology and creativity.
Regional and innovative
In 2024, Simon Tress became the first organic chef ever to be awarded a Michelin star, thereby proving his quality as a chef. The path there wasn’t an easy one. “It’s not just about technology and craftsmanship. It’s about passion, about engaging with the products, about giving the ingredients the time to develop their full potential,” he explains. In his restaurant, this philosophy is visible on every plate. Here regional classics merge with innovative accents and fine craftsmanship.
Small car with low fuel consumption: Simon Tress relies on the Opel Corsa with hybrid drive.
Sustainability also plays a major role in his organic star restaurant.
“Opel is a down-to-earth brand that uses modern technology even in small cars – that’s exactly what I appreciate.”
The restaurant is a blend of modern design and traditional charm – an oasis that transports guests to a world where good food is not just a meal, but an experience. “It’s about getting the best from the region and combining it with modern elements,” emphasizes Simon Tress and opens the driver’s door of the Opel Corsa. Under the red hood is a mildly hybridized drive. This means: A 48-volt battery helps the classic three-cylinder to start, drive away and accelerate. Because the battery is charged automatically, there is no need to search for a charging station. “Opel is a down-to-earth brand that also uses such modern technology in small cars – that’s exactly what I appreciate,” he says.
“Completely comparable”: enjoyment and driving pleasure
In addition to an electric Zafira – which has established itself as the ideal family car – Simon Tress drives this Corsa. A lively small car with minimal fuel consumption. “I was surprised by the ‘sailing’ on the motorway: when the petrol engine switches off as soon as you ease off the accelerator and the Corsa is only pushed by the electric motor. Crazy.” When asked why he enjoys driving, the star chef answers as follows: “The pleasure of eating is definitely comparable to the pleasure of driving. Despite all the development, both must never be neglected. In addition to rationality and arithmetic, I see positive emotions as an indispensable factor, no different when driving a car than when eating good food. Just cheap and just healthy is not enough. It should always taste good too.”
A kitchen full of finesse: The “Restaurant 1950” by Simon Tress is the first and only Demeter & Bioland fine-dining restaurant in the world to be awarded one star by the MICHELIN Guide.
January 2025
Text and photos: Dani Heyne