Zurich's Resto
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The Full Menu

Experience the essence of Zurich's Resto through our curated selection of seasonal Alpine-inspired dishes. Every ingredient is sourced from local producers to ensure a modern yet authentic dining experience.

Vorspeisen

Swiss Beef TartareGF

28

Hand-cut prime beef, cognac, capers, shallots, served with toasted brioche.

Alpstein Cheese PlateVGF

24

Selection of local artisanal cheeses, honey-glazed nuts, house-made chutney.

Hauptspeisen

Zürcher GeschnetzeltesGF

48

Slices of veal in a creamy mushroom sauce, served with golden Rösti.

Alpine Lake TroutGF

42

Pan-seared local trout, lemon butter, capers, seasonal vegetables.

Pumpkin SpätzleV

34

Handmade egg noodles, roasted pumpkin, sage butter, crispy onions.

Spezialitäten

Venison MedallionsGF

56

Juniper-crusted venison, red wine reduction, red cabbage, chestnuts.

Swiss Chard Capuns

36

Traditional Graubünden dumplings wrapped in chard, cream sauce, bacon bits.

Nachspeisen

Zug KirschtorteV

16

Classic layer cake with cherry brandy, meringue, and light buttercream.

Swiss Chocolate MousseVGF

14

Dark 70% Swiss chocolate, whipped cream, berries, gold leaf garnish.

Weinkarte

Pinot Noir Reserve

85

Bündner Herrschaft, Switzerland. Elegant, red fruit, oak finish.

Epesses ChasselasVGF

68

Lavaux AOC, Switzerland. Crisp, mineral, white floral notes.

Pan-Seared Zander from Lake Zurich Signature Special
Today's Catch
Culinary Spotlight

Pan-Seared Zander from Lake Zurich

A delicate fillet of fresh-caught Zander, served with a light lemon-butter emulsion and mountain-grown herbs. Accompanied by seasonal white asparagus and saffron-infused risotto for a refined alpine finish.

"We source our Zander daily from the local fishermen of Lake Zurich. It's the essence of our alpine waters—refined, fresh, and perfectly balanced, just like the city itself."
Adrian Vogt, Executive Chef
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