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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 Tartar

Brioche toast · butter

22 | 29

Game Terrine

cranberry · shallot confit · spiced bread

26

Cabbage Turnip Cream Soup

truffle · pine nuts

16

Pasta

Cheese Ravioli

homemade · Fontina · Gruyère

22 | 32

Veal Ravioli

homemade · 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 Suzette

flambéed at the table · orange · Grand Marnier · caramel · vanilla ice cream

20