SEIN - Culinary & Culture

Financing culinary & culture at SEIN

We are Dunja and Nico. Two young entrepreneurs, she and him, culinary craftsmanship and academical curriculum, leading star restaurants and knowing them as a guest. Yin and Yang, yet a shared understanding. An eye for aesthetics and details, an instinct for customer needs. A passion for storytelling with food, enjoying the act of creation. Seeing culinary as an art, we decided to make more of it and turn it into a holistic experience. In start-ups we’ve learned multitasking and flexibility. Global companies taught us visionary thinking and professionality. Here we are now, crafting together the tradition of the future because we believe that culinary decisions need to be more conscious, nonetheless joyful. In the last 12 months since founding our company Ars Culinaria (the art of culinary), we have provided catering for a large number of events, and the feedback has always been the same: «What an experience! Where is your restaurant again?» We didn’t have one until we finally found one. And now we need funding to grow with it. Our restaurant is the first and essential step towards our bigger vision: in a world that still consumes too many animal and processed products that have shaped our eating habits from an early age, we want to inspire people with natural, plant-based creations and empower them with the knowledge and skills to make more of these creations themselves. We are what we do repeatedly, and that is why our goal is to shape eating habits in the long term.

Since inspiration is only possible if it can be experienced somewhere, it was clear that we needed a place that people could visit to realize our vision. The SEIN restaurant has become this place, where culinary and cultural events come together. Both have the potential to bring us into the moment, to inspire us to simply be. Whether art takes place on the plate or on our small stage in the form of cultural events - anything is possible.

«SEIN» emotionalizes and inspires people

Zurich is full of creative culinary concepts and yet at SEIN we offer something new that is waiting to be discovered. We opened in mid-January and have been fully booked every weekend since the end of January. Our response in real life and online has been huge. We are dependent on funding so that we can offer people on even more levels something that brings them more into being.

Every contribution counts!

We have big plans that we want to implement step by step. The next step is to pay off the key money in full so that we don’t have to worry about other financing options. We want to focus as quickly as possible on what is burning under our nails: to get all our concepts off the ground in order to make an important culinary and cultural contribution in Zurich that will not only emotionalize people, but also make gastronomy a little more sustainable.