“Organic products and contact with our producers is important. Most ingredients we use are grown, bred, and produced in the region. In the game season, meat is delivered from a forest only six to ten kilometres away. Other meat comes from species-appropriate farming, and fish is caught in the wild.”

Bio cordon-bleu (pork) with fries; Egli fish fillet from Valais in beer batter with bio season salads; and bio aubergine with raita and pomegranate.

There is certainly no other restaurant in Zurich, the biggest city of Switzerland, with such a tradition of organic gastronomy. The owner is strict and cooks only what he personally likes – and luckily most of the guests agree. Almost everything is made from organic products – beginning with the lunch menu up to the dinner menu. Even ketchup, wines, and other ingredients are sourced from organic producers. Vegetarian food is always on the menu and the bread is freshly baked each day. This is a conscious kitchen leading the field in terms of organic dining