FLUSSKREBS BUVETTE
#culinary_concept
Role
Food Service Designer:
Combining Space, Eating, Process and Product Design
Goal
Developing an innovative, sustainable Food Service Design Solution by using
the Rhine as the main local food source.
Output
The culinary concept is based on sourcing the main ingredients from Swiss waters.
This enabled us to focus on seasonal products and emphasize sustainability.
With a fresh, healthy and handmade culinary selection, our concept aligns with
the global food trends: “Snackification”, “Soft Health” and “Local Food”.
People can also order a picnic basket filled with a curated menu that contains a
full dinner. Accompanied by a wild-plant-dyed blanket and an audio guide, celebrating
the Swiss tradition of picnicking. The whole experience showcases the
diversity of our menu. We consciously selected local businesses and producers,
ensuring a strong connection to Basel.
Methods and Skills
Gastronomic Concept, Work Processes and Personnel Requirements
Culinary Concept (producers, recipes, serving methods etc.)
Spatial Allocation (technical equipment, recycling & waste)
Client
Flusskrebs Basel GmbH
Collaboration
Jan Rommerskirchen - Fish farmer & CEO Flusskrebs Basel GmbH
Livia Notarangelo - Architect
Silvio Schubiger - Architect
