Raus Life
Made the outdoor experience taste like the place
CHALLENGE
RAUS had created a new way to escape everyday life: remote cabins placed in nature, designed for silence, simplicity and distance from the city. The challenge was to translate this feeling into food. A culinary system that could match the experience of arriving somewhere quiet, slowing down and spending time outdoors.
BIG IDEA
Our idea was to create food as part of the retreat experience. Simple, thoughtful and easy to use, but with the quality and atmosphere of a considered hospitality concept. The food should not feel like room service or convenience. It should feel like something waiting for you in the cabin, made for the place, the season and the moment.
RESULT
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A culinary concept system designed to extend the RAUS experience into food, ritual and hospitality.
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Cabin food concept
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Product and menu development
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Breakfast, dinner and snack ideas
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Recipe development and testing
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Sourcing logic and supplier research
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Preparation and handling system
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Hospitality experience around arrival, retreat and nature
The Raus Moment
The RAUS moment begins with arrival. Leaving the city behind, opening the cabin door, slowing down and sensing the distance from everything outside. It is the moment when the day becomes quieter, the place takes over and the outside world fades into the background.
Raus Life Collaboration
The Raus Live collaboration began with two different sources of inspiration. The Pancake Box came from social media research. During the concept phase, breakfast was identified as one of the strongest visual and emotional rituals around the cabins: easy to share, easy to prepare, and naturally connected to the idea of a slow morning in nature.
The Brotzeit Box came from the opposite direction. It was inspired by the restaurant ritual of Nobelhart & Schmutzig and translated into the cabin context: a prepared, regional, generous food experience that could be opened, shared, and enjoyed without needing a restaurant around it.
Together, both boxes turned the stay into a more complete food experience: one for the morning, one for the evening.
Flavor
The flavor direction started with the landscape around the cabins: pine trees, wild herbs, poppy fields, meadow flowers and old fruit trees. We looked at what grows, smells and feels natural in that environment and used it as a quiet reference for taste, seasonality and product ideas.
Feeling
The emotional direction came from the simple moments that make RAUS special: walking into the forest, being outside with friends, running through a field, reading in bed and looking out into nature. These images helped define the atmosphere of the food experience: relaxed, warm, uncomplicated and connected to the stay.
Setting
The setting was shaped by the cabin itself. We worked with the given conditions: a small kitchen, limited preparation, a table, simple tools and the need for food that feels easy from the moment of arrival. The Brotzeit became the central sharing format: generous, flexible and ready without major cooking, but easy to extend at any time. Alongside it, pancakes created a more indulgent cabin moment: slow, warm and made for mornings when guests want to take their time.
Brotzeit Box
The Brotzeit Box was designed as a larger food experience and divided into two parts: breakfast and evening.
The breakfast side was soft, sweet, and connected to the forest around the cabins. It included rye sourdough bread, pear-juniper juice, quince with hay, a roasted hazelnut spread with dark malt and honey with spruce tips.
The evening side was more savory and meal-like. It included preserved tomatoes in their own juice with juniper oil, and a spaghetti squash spread with thyme. Together, the box created a complete food ritual that could move from morning into evening without becoming complicated. Additional food modules that could extend the experience - Homemade Granola and Shakshuka.
Pancake Box
The Pancake Box was designed as a simple, generous breakfast ritual for the Raus cabins.
It was built around an easy vegan pancake mix, a birch water syrup, and preserved blueberries with elderflowers. The idea was to create something that felt effortless in use, but still specific, regional, and visually strong enough to become part of the cabin experience.
