The Eichelounge gives way to a Middle Eastern restaurant

Conviviality, sustainability, aesthetics – these are the cornerstones of the concept of a new restaurant in Hünenberg with a welcoming name.

It may still smell of fresh paint, but the "Eiche" restaurant in Hünenberg will soon be filled with the scent of Middle Eastern delicacies. On 17 September, a young trio will open their ‘Be Kind’ restaurant, where coffee and croissants, pizza, hummus, dumplings, stuffed vine leaves or chai (tea) will served from morning to night from Monday to Saturday. This will replace the ‘Eichelounge’ wine bar that was previously operated there by FDP councillor Daniel Gygli and his team.

"Be Kind" managing director Zenar Ay, his fiancée Mirjam Lauber and business partner Sedat Mintas are in the middle of preparations. The whole restaurant had to be rebuilt and redecorated, as well as the outdoor area. Light-coloured wood, bamboo and rattan now complement the green of tropical plants and the gold of Oriental-looking works of art. A good friend of the trio has painted a large sunflower on a wall outside. All around it, lounge cushions invite you to linger and stop for a bite to eat. "Aesthetic, harmonious colours, warm light – these are important for us. With our ambience, we want our guests to feel like they are on holiday," says Mirjam Lauber. "Instagrammable" is the buzzword.

"Above all, however, we serve handmade Mezze," says Zenar Ay, because the ‘Be Kind’ wants to score with the food even more than with the decoration,. "In a similar manner to Spanish tapas, Mezze is a selection of small dishes served as appetizers – except that our dishes are not Spanish, but 'Middle Eastern,' says Zenar Ay. The specialities are cooked by his mum, who previously worked for twelve years in a catering company in Hünenberg, and she will be supported by a trained cook and two kitchen assistants. 28-year-old Ay looks back on his childhood: for as long as he can remember, his mother has been praised for her cooking skills. Also and even by people for whom Middle Eastern cuisine was something new -  and this was particularly memorable for him

"Since then, I've been carrying the idea for a restaurant concept around with me."

Photo 1: Zenar Ay, Mirjam Lauber and Sedat Mintaswill run the "Be Kind" restaurant
Photo 2: A bright atmosphere dominates the restaurant.
Photo 3: All are welcome.
Photo 4: A view of the terrace.
Photos: Stefan Kaiser

Sociable and sustainable
Where did this peculiar name "Be Kind" come from? "This sums up our restaurant philosophy," says Mirjam Lauber. The 28-year-old has a full-time job, and will be employed in the "Be Kind" with a low workload, and will help out where needed. "We are trying to create a friendly, appreciative aura and convey tolerance. Everyone is welcome here, and everyone is treated in the same way."

Hence the idea with the Mezze: a sociable way to spend an evening in the restaurant and try new things. Lauber: "Being together in a relaxed way is very important to us."

The Mezze also meets another issue that is important to the trio: sustainability. By serving smaller portions, food waste can be avoided. Wherever possible, they obtain their cooking ingredients in the region and within Switzerland: vegetables, eggs or meat, for example. Others items – such as the spice sumac or the Yufka dough – can only be imported from abroad, whereby Zenar Ay says that he and his colleagues are already in the process of finding ways to produce some of the indispensable ingredients themselves. For example, they want to pickle vine leaves for the traditional Sarma themselves.

The Be Kind restaurant will open on Friday, September 17, when guests will be served with a welcome drink and selected menus from 6 p.m.
 

The Eichelounge makes room for new things
The operators of the former Eichelounge had resumed operation of the wine bar in July 2021, after a corona-related break. According to Daniel Gygli, the goal has always been to let the original Eichelounge live on in one form or another. When Zenar Ay made his application to  take over the restaurant, his concept convinced the Eichelounge team, above all because it allowed all-day operation. The Eichelounge had only been open in the evening and, in addition to beer and wine, only served appetizers, but offered no food menus. Zenar Ay's concept is very well developed, saysDaniel Gygli. "We are convinced that he will succeed."