At FELFEL we believe that life is too short for mediocre food – also at work. Therefore we’ve made it our mission to provide great food to workplaces all over Switzerland. With a weekly changing menu consisting of fresh, hearty dishes at an affordable price, we offer a large variety of locally produced meals. From energizing breakfasts to hearty lunches, indulging snacks and refreshing drinks - there is something for everyone in the FELFEL. But now to the most important question, who actually makes sure it all tastes good?
Meet some of our FELFEL Food Scouts: Michi, Jenny, Gina and Herby. With a great appetite, they are constantly on the lookout for the best chefs and most exciting recipes.
On this quest they travel all over Switzerland, as well as to the culinary capitals of the world to find the unexpected and extraordinary, but also the grounded and traditional.
With their rucksack full of culinary inspiration the Food Scouts shape their recipes in the FELFEL Test Kitchen. Every single dish that is created must go through multiple tests by our experts and end customers, to ensure it is deserving of its place in the FELFEL. If it makes the cut, the carefully handpicked dish is cooked by one of our local partner chefs and sent directly to your office.
Every salmon poke bowl and spaghetti all’ arrabbiata, indulgent chocolate bar or refreshing ginger water that you find in the FELFEL fridge has therefore been carefully chosen by our FELFEL Food Scouts. Call it the FELFEL seal of approval – guaranteeing fresh, original, high-quality dishes created by Switzerland’s very best chefs.
Because we believe good food at work makes for happy employees.
This June FELFEL is bringing one of Switzerland’s most successful chefs directly into your office: Nenad Mlinarevic.
Nenad is an inspiring young chef, who loves experimenting and reshaping the food scene with his innovative ideas.
His culinary achievements include being named Switzerland’s ‘Chef of the Year 2016’ and earning two Michelin Stars, as well as gathering experience in some of the world’s top restaurants. Most importantly though, we love the way he cooks.
Our story with Nenad began the first time he cooked together with our Food Scouts in the FELFEL Test Kitchen. Both our Food Scouts and Nenad are passionate about creating high-quality dishes that are simple but good, with the occasional twist. Inspired by his restaurant Neue Taverne – which focuses on vegetable-driven cuisine – our Food Scouts and Nenad cooked, and tasted, and tweaked and cooked some more until they had created a masterpiece.
Nenad’s Rigatoni. Sounds pretty straightforward: Pasta. But it’s not ‘just’ pasta, it’s much more:Rigatoni lined with finest olive powder, enhanced with broad beans, pistachios and parmesan, on a tomato-sour-dough sauce. This exceptional creation is a true burst of flavours and more than deserves its place in the FELFEL. Try it for yourself and let us know what you think. It’s exclusively available in the FELFEL for a limited time in the first half of June.
Our Food Scouts don’t rest easily and are always striving to improve and up their game. With their creativity, passion and crazy perfection, they go the extra mile every single day. After seeing how well Nenad’s Rigatoni tested in the FELFEL – we’ll be honest, we thought they might be a little too extravagant, but people just loved them – our Food Scouts challenged Nenad to a second innovative creation.
With Nenad’s second creation our Food Scouts want to introduce your office to a lunch that you would usually only find in a top-class restaurant but can now easily enjoy directly out of your FELFEL.
This Japanese inspired dish with buckwheat noodles, shiitake and beech mushrooms, roasted onions and fresh coriander is high in umami – one of the five basic tastes alongside saltiness, sourness, sweetness and bitterness.
Did we mention coriander? The infamous you-either-love-it-or-hate-it herb? Don’t let that hold you back, this dish is too special to miss! Nenad’s Soba Noodles are exclusively in the FELFEL for the second half of June.
Whilst working with Nenad, it became evident that we are a perfect match as we share so many of the same values.
Just like FELFEL, Nenad aims for the highest quality. He only uses top ingredients to make sure the outcome is the best possible - be it crunchy broad beans, aged parmesan or finest olive powder.
Just like our founder Emanuel, Nenad learned to cook from his family. They both have warm childhood memories of family dinners around the table which determined both Nenad and Emanuel’s professional paths in life. No matter if it’s for a lunch break at work or dinner on the Neue Taverne’s terrace, both want to bring people together through great food.
In all we do, we aim to provide the best taste. We love to experiment with special ingredients and new trends but both FELFEL and Nenad never compromise on taste. Even today, our founders spend each Sunday tasting every single product in the FELFEL to make sure it tastes delicious. If it doesn’t taste good, it isn’t going in the FELFEL - no matter how special it may be.
Nenad has a very similar approach when it comes to taste. Although his restaurant Neue Taverne primarily offers a vegetable-driven cuisine, Nenad doesn’t exclude the use of bacon or fish sauce if it will enhance his other ingredients.
Just like Nenad, we love trying new things at FELFEL. Being innovative, pushing the boundaries and constantly challenging ourselves to be even better in what we do. We want to revolutionize office life, primarily through good food but also by making life at work better. Nenad too is always striving to be ahead of the game, reinventing fine dining as we know it and shaking up the food scene with his ingenious ideas.
During the corona lockdown both Nenad and FELFEL set up a home delivery service in a matter of days to ensure people at home could still enjoy great food.
As Nenad says: ‘Only dead fish go with the flow’ – we agree.