Tress Brüder

The Tress Brüder are a family-run business that has been deeply rooted in the Swabian Jura since 1950. Founded by Johannes Tress, who introduced the biodynamic concept and the Demeter guidelines into agriculture, the company has developed over generations into a multifaceted organic empire.

• Organic Restaurants: Four exclusive organic restaurants, including the organic fine dining restaurant 1950, which has been awarded a green MICHELIN star, as well as the organic restaurant ROSE, the organic inn Friedrichshöhle, and the organic inn Heimatküche. Each restaurant offers a unique culinary experience with a focus on local and sustainable ingredients[3][4][5].
• Organic Hotel: The first certified organic hotel in Baden-Württemberg, the Hotel ROSE, offers a retreat in nature with culinary delights and idyllic surroundings[3][4].
• Event Locations: Two exclusive event locations that can be used for events, weddings, and other occasions[1][4].
• Products: A wide range of organic products, including soups, stews, ready meals, and vegan bowls, produced to the highest quality standards and distributed nationwide in Germany[4][5].
• Culinary School: The KOCHSCHULE MARCHTAL in Neu-Ulm, where interested individuals can learn new culinary concepts[3].

The motto of the Tress Brüder, "Together for People and Nature!", reflects their entrepreneurial philosophy. The company strives to have a positive impact on society and to operate sustainably in harmony with nature. The family's values are upheld throughout the company, with the aim of contributing to a more peaceful society[1][4].

The Tress Brüder have been committed to sustainability for decades. Here are some of the key initiatives:

• Ecological Agriculture: The family farm has been managed according to biodynamic and Demeter guidelines since 1950, ensuring chemical-free farming and environmental protection[1][4][5].
• Local Ingredients: The food used comes almost exclusively from within a 25-kilometer radius, strengthening the regional economy and minimizing the carbon footprint[3][4].
• Vegetable Lab: A vegetable lab is being established in the restaurant 1950 to extract more value from the products through research and culinary experiments and to develop innovative recipes[5].
• German Sustainability Award: The Tress Brüder were selected as finalists for the 17th German Sustainability Award in the category "Tourism and Hospitality," recognizing their efforts for sustainable business practices[4].

The company is run by the four brothers Daniel, Simon, Christian, and Dominik together with their wives and mother. Each brother has his own specific role:

• Daniel: Responsible for the service side in the restaurants, the organic hotel, and events[1][5].
• Simon: Star chef and responsible for the culinary concepts and the fine dining restaurant 1950[3][5].
• Christian: Financial minister of the company and responsible for finances and personnel[1][5].
• Dominik: Responsible for production operations, product distribution, and marketing[1][5].

The Tress Brüder are a living example of how traditional values and modern sustainability can be harmonized to create a better future for people and nature.

• 1 - https://www.tressbrueder.de/ueber-uns/
• 2 - https://story.handelsblatt.com/tressbrueder
• 3 - https://www.tressbrueder.de
• 4 - https://www.gastronomie-report.de/konzepte/2023/06/die_tress_brueder_bio_goes_gastro.php
• 5 - https://www.ktchnrebel.com/de/tressbrueder-bio-gastronomie/