Restaurant 1950
Hayingen, Germany
⭐1 Star
The Experience
From Michelin Guide
This fantastic restaurant is actually housed in what was once a pigpen. The modern and attractive dining area features high ceilings (the hanging herb boxes are an original detail) and an open kitchen. Here, the chefs whip up a vegetarian set menu, which can be extended to include a meat option if desired. Small cards accompanying the dishes (e.g. Beetroot & parsley or Parsnip & pumpkin) provide information about the ingredients, all of which are sourced within a radius of 25km (except for the salt). A cuisine with its own idea, not off the peg and a prime example of sustainability! After being seated at one of only five tables, you can relax and enjoy the friendly and informal service. Chef Simon Tress also gets in on the act front of house – he calls the restaurant his living room, which is in keeping with the pleasingly convivial atmosphere. Appealing guestrooms.
Unique Things
From Visitor Experiences
Here are three unique/unconventional aspects of the Michelin-starred Restaurant 1950 in Hayingen:
1. Housed in a Former Pigpen
The restaurant is uniquely located in a building that was once a pigpen, transformed into a modern dining space with high ceilings and original hanging herb boxes, blending rustic history with contemporary design.
2. Strict Commitment to Organic and Local Sourcing Within 25 km
All ingredients (except salt) are sourced within a 25 km radius, emphasizing hyper-local, organic, and sustainable produce. The restaurant operates as part of a fully certified Demeter & organic farm started by the chef’s grandfather in 1950, integrating family heritage with eco-conscious gastronomy.
3. Vegetarian-Focused Set Menu with Optional Meat Extension
The culinary concept centers on a vegetarian set menu that can be extended with meat if desired, showcasing a creative, vegetable-forward cuisine that is not off-the-shelf but uniquely crafted. Each dish is accompanied by small cards explaining the local ingredients, enhancing transparency and connection to the source.
These features highlight Restaurant 1950’s blend of sustainability, history, and innovative fine dining.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Restaurant 1950 in Hayingen are:
Beetroot: Featured prominently in dishes like "Beetroot & parsley," beetroot is a key vegetable ingredient sourced locally and used to highlight natural flavors and colors in vegetarian courses.
Parsnip and Pumpkin: These root vegetables are also highlighted on ingredient cards accompanying dishes, emphasizing the restaurant's focus on seasonal, regional produce.
Herbs: The restaurant features hanging herb boxes as an original detail, indicating the use of fresh herbs in their cuisine to enhance flavor and aroma.
Organic and Local Produce: All ingredients are sourced within a 25 km radius (except salt), underscoring the restaurant’s commitment to sustainability and regional quality.
Whole Food Utilization (Leaf-to-Root, Nose-to-Tail): The kitchen uses all parts of plants and animals to minimize waste and maximize flavor, reflecting traditional and sustainable culinary practices.
These ingredients are significant because they represent the restaurant’s philosophy of organic, sustainable fine dining with a strong focus on local sourcing and minimal environmental impact. The dishes are vegetarian by default, with an option to add meat, and the menu is designed to celebrate the natural qualities of each ingredient in innovative ways.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Vegetarian Set Menu (5 courses): €120
- Extended Vegetarian Set Menu (7 courses) with meat option: €180
Signature Dishes
- Beetroot & parsley: €25
- Parsnip & pumpkin: €25