À la Carte Menu
Classics with a modern twist
Our chef de cuisine, Philipp Heering, enthuses with classic dishes, which unfold to a culinary spectacle through creativity and know how. Try our bestsellers such as Viennese Schnitzel or our Tartar and indulge in a delicious caramelized Crêpe Suzette for dessert.
Starters
Leaf Salad
champignon · blood orange · Macadamia | 12 |
Beef TartarBrioche toast · butter | 22 | 29 |
Game Terrine
cranberry · shallot confit · spiced bread
| 26 |
Cabbage Turnip Cream Soup
truffle · pine nuts | 16 |
Pasta
Cheese Raviolihomemade · Fontina · Gruyère | 22 | 32 |
Veal Raviolihomemade · sage · mascarpone | 24 | 34 |
Main Courses
Black Cod
miso · verveine · ginger · wasabi · rice espuma | 48 |
Sliced Veal "Zurich Style"
hash-browns · with or without kidneys | 46 |
Viennese Schnitzel
black trumpet · cranberry · Spätzle | 48 |
Venison Filet
red cabbage · Spätzle · cranberry · gravy | 48 |
Fillet Wellington
seasonal vegetables · red wine gravy | 58 |
Desserts
"Bienenstich"almond · biscuit · honey · vanilla ice cream | 16 |
Chocolate Crémeux
banana · Yuzu · sesame | 18 |
Crêpes Suzetteflambéed at the table · orange · Grand Marnier · caramel · vanilla ice cream | 20 |
