Zuri Girl was absolutely head over heels to learn this franc savvy tip and has a new “go to” place for a casual, scrumptious lunch.
After a sneak peak before Monday’s public opening, we have the inside scoop and a few fun facts on Milchbar.
Milchbar Founder, Roland Roos, had a vision to maximize underutilized spaces and provide locals with an opportunity to enjoy fresh, low cost meals. Having worked at Abart Club for years, he was intrigued by the number of hours the club was not used and eager to transition this unused time into productivity. During an artist residency in Poland, he was inspired by the Milchbar concept.
So what exactly is a Milchbar you might ask? Translated from Bar Mieczny, Milchbar’s have been providing Polish residents with homemade, low cost meals since the late 1800’s. They have played a major role historically in supporting the lower class during difficult financial periods and still today provide Poland’s residents with a low-cost, healthy alternative and cafeteria style eatery.
While Milchbar’s initially only served dairy based meals, nowadays the menus have expanded and Zurich’s locations incorporate meat and vegetable ingredients.
So flashback to Zurich and today…Roland believed this concept could be the answer to his underutilized space dilemma and launched the 1st Zurich Milchbar in 2011. His 2nd location opens this Monday.
A Day in the Life
Bill Murray would not be stuck in the film Groundhog Day at this Milchbar. Every day is different here. Every ingredient is fresh. Every meal is handcrafted. Every menu is unique. The reason why…a different Chef is always in charge of the menu selection and cooking. In fact, more than 90% of the Chefs are amateur and “moonlight” as a mom, artist or student – it completely varies who wears the apron of the day. However the process is the same. The Chef selects the menu the night prior to their shift. In the morning, they shop for ingredients, spend 2 hours preparing and by 11:30 are ready to serve.
From 11.30 – 13.30, guests are treated to a 2-course meat or vegetable menu and either pay a small drink charge or bring their own.
Following lunch, leftovers are donated or delivered to a club to be resold that evening. All materials enter in the AM and leave in the PM – nothing stays overnight or is used multiple times.
Milchbar Takes 2
The new location utilizes the exhibition space at the F+F School of Art and Media Design. Due to his interest in the art world and continued yearning to maximize spaces, Roland found this as the perfect location to launch a Milchbar.
It features an indoor room with colorful picnic style tablecloths as well as an outdoor garden area.
The “kitchen” itself can be assembled and dissembled in an hour so it’s simple to move, as necessary, to accommodate the exhibition schedule.
Reasons Zuri Girl Loves Milchbar
- Zuri Girl can enjoy a freshly prepared lunch at only CHF 10.
- Zuri Girl (sometimes) likes a comfortable, casual atmosphere.
- Zuri Girl thinks it’s great students have a part time work opportunity.
- Zuri Girl cheers for the amateur chefs – follow your dreams!
Milchbar Location Information
Article created in collaboration with Zuri Girl Ashley from Set Sails Media
Photo Credit: Ashley Ringger and Milchbar