
Tiny Family András Németh
An interview with the owner of the delicatessen Berg und Tal

András Németh gardening on the terrace of his city apartment in Zurich.



András is a connoisseur through and through, and not just in his private life. The topic of enjoyment has also occupied him professionally for several years, as managing director of Berg und Tal and curator of delicatessen markets like FOOD ZURICH's Slow Food Market. He enjoys his work so much that he doesn't really call it work anymore. We visited András—in one of his two shops and at his home in Zurich—and talked to him about his passion and his perspective.
What factors drew you from a management position in a large company to the small world of local cuisine?
András: The desire for independence and entrepreneurship were the main reasons for starting my own business. And then I combined that with my passion for cooking and good food. I essentially turned my hobby into a career, while simultaneously applying my skills in retail.


In your opinion, are the relatively high prices of locally produced food justified or even too low?
András: Instead of talking about price, we should talk about the value of a food product. What's behind it, who tries to make a living from it, and what are the production conditions like? It starts with the fact that we never negotiate the purchase price with our producers. I trust that it's calculated fairly, and I, in turn, calculate a fair margin. And then the customers themselves decide. This usually works quite well, and we have few discussions about prices in our store, as people recognize that we offer special products. Fair also means not exploiting yourself, being able to cover all costs, and having a living.
An observation from your work environment that would surprise people from the outside:
András: Under no circumstances should you judge customers based on their appearance. We're always surprised.

Connoisseur and aesthete: András Németh in his tastefully furnished apartment in Zurich.
Was it worth switching?
András: And how. I've found myself and am shaping my world to a large extent myself. Of course, that means a lot of work and time that has to be invested. But I was also stressed before. I always say, if I didn't have the ups and downs, I'd have to go back to work. Unfortunately, I didn't take the step into self-employment sooner. I would have wasted countless fewer hours in pointless meetings.

András starts his day with fresh coffee and nutty granola.

"Fair also means that you don't exploit yourself, can cover all your costs, and have a living."
How does your morning ritual begin?
András: First, I need a coffee, which I make with my coffee maker. I receive a lot of samples, so I often have different coffee beans in the grinder—which can mean that I drink coffee I don't like as much one week. Then I water the plants on my patio. And then I have muesli. I mix your Granola Classic with Anima Pompon's granola and eat it with a Mango Bifidus from the Bachtel dairy.
Three keywords that first come to mind when you think of Tiny Factory:
- Crispy
- Nutty
- Aesthetic