TressBrüder BIO-Museum Restaurant

Starting from December 1, 2024, the TressBrüder will welcome you to the restaurant at the Zeppelin Museum. Located on the first floor of the former harbor station, the restaurant offers a unique view over Lake Constance and the Swiss mountains.

In addition to a diverse daily menu featuring organic dishes for the whole family, the TressBrüder also provide a high-end evening concept with a fine dining menu.

The offering is rounded off with innovative event concepts: the "BIO Christmas Party in Friedrichshafen - Kitchen Party meets Christmas Magic" and the wedding package "Bio kisses Lake Constance."

All the cuisine is crafted by organic Michelin-starred chef Simon Tress, who in 2024 became the first and only organic top chef to be awarded a MICHELIN star.

For more information, visit tressbrueder.de

Contact TressBrüder:

Jochen Knecht, Head of Communications & Marketing
+49 (0) 151 54 33 1655
+49 (0) 7383 94 98 230
jochen.knecht@tressbrueder.de

About TressBrüder Gastronomy GmbH

As a family business, the TressBrüder stand for consistent operations in harmony with people and nature! 80 full-time employees at 5 locations uphold the TressBrüder sustainability promise in five organic restaurants, an organic hotel, and two exclusive event venues. Since 2010, innovative TressBrüder dishes have been produced in a modern gourmet manufactory and distributed nationwide through organic and grocery retailers. The fine dining restaurant "1950" by Simon Tress was awarded a MICHELIN star in 2024, making it the first and only organic restaurant in Germany to receive this recognition. All TressBrüder activities are still guided by the principles set by their grandfather Johannes Tress, who in 1950, despite resistance, brought the biodynamic philosophy to the Swabian Alb: you must know where the ingredients come from and treat them carefully! Whether it's restaurants, events, or convenience products, the TressBrüder uncompromisingly rely on 100% organic products, regional supply chains, and responsible handling of everything nature provides.

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