A bunker in Trin
The idea of regional diversity
What sounds unassuming is Roman’s project. For three years, he has been growing various types of mushrooms in a converted bunker in Trin. With patience and a keen eye for the right moment.
It all started out of his own passion and desire for more regional diversity. Today, he supplies several restaurants. His bunker mushrooms also find their way into our s’nani.
Here, we tell you how it came about and what makes these mushrooms so special.
Handcrafted with sensitivity
Mushroom cultivation is not an automated process. Roman works with a natural product that changes every day. Temperature, humidity, and ripeness must be just right, and above all, the timing of the harvest must be perfect. Too early and the aroma is lacking; too late and the texture suffers.
Each variety has its own characteristics. Some grow faster, others require more patience. Roman deliberately alternates between different types of mushrooms and constantly adapts his processes.
Precisely because nothing is ever the same, the work remains challenging. It requires attention, experience, and a keen sense of the right moment.
Bunker mushrooms from Trin at Restaurant s’nani
At s’nani, Roman’s bunker mushrooms have a permanent place on the seasonal menu. They are not just a side dish, but rather define the dishes.
In “gimmy’s mushroom tagliatelle” they add texture and aromatic depth.
In “polenta scrambled eggs meets bunker mushroom” they bring earthiness and balance to the creamy base.
This shows how versatile a regional product can be without losing its origins.
The path to the best mushroom quality
Roman, owner and managing director of Bunkerpilze in Trin, answered a few questions for us. This gave us some exciting insights into how he works.
What distinguishes your mushroom cultivation from industrial production?
The basis of my mushrooms is the substrate. I work with sterilized substrate blocks that are inoculated with mycelium. Cleanliness and control are crucial. I check both the mushrooms and the environment daily and clean every day to ensure that conditions remain constant.
Quality is more important to me than quantity. Mushrooms are sensitive to change. That’s why I deliberately work on a small scale and focus on specific varieties. I switch between different varieties and only harvest when the time is right.
Regionality plays a central role for me. I wanted to create a diversity that is otherwise hardly available here. My mushrooms are not a mass product and are not imported. I supply selected restaurants on a permanent basis and maintain direct contact with them. This keeps production manageable and quality consistent.
For me, it’s not quantity that’s important, but a product that I can stand behind myself.
What motivates you to keep going despite the challenges?
Mushrooms don’t always do what you plan. Sometimes a variety grows differently than expected, sometimes the timing isn’t right. I have to be able to deal with that. For me, it’s part of the job.
The biggest challenge is consistency. I check and clean every day, seven days a week. When you work with mushrooms, you can’t just switch off. They react to changes, and you have to stay alert.
What motivates me is the thought that I can contribute something here in the region. There is hardly anyone else who grows different varieties of mushrooms regionally. I am very happy that restaurants consciously work with my mushrooms and strengthen regionality. I don’t make a mass product. I just try to make the best of what is possible here.
Bunker mushrooms & the s’nani restaurant
Why does it work so well together?
For me, regionality is not just a selling point. I produce here in Trin because I am convinced that added value should remain in the region. The distances are short, communication is direct, and the product remains traceable.
S’nani works in exactly the same way. They consciously focus on local ingredients and are transparent about where their products come from. This attitude connects us.
And by the way…
…The s’nani team regularly visits partners and suppliers to know exactly where the products in the s’nani come from and how they are processed.
