Restaurant National

Perch fillets in a local beer batter, served with homemade tartar sauce, parsley potatoes, and spinach.

Baked goat cheese in filo pastry with thyme honey on wild herb salad with orange dressing, cherry tomatoes, and toasted pine nuts.

Homemade potato gnocchi in a parmesan sauce with roasted mushrooms and lemon-parsley pesto.

Marinated salmon with dill-mustard sauce and pickled vegetables.

Flexible choice for children up to 12 years old.

Traditional Italian vegetable soup.

Fish platter with salmon, sea bass, tuna, and king prawns, served with salad or fries.

Plant-based steak served with Café de Paris butter, Züri fries, and market vegetables.

White wine cream soup with truffle foam.

Beef entrecôte (180g) with Café de Paris butter, served with fries and market vegetables.

Saffron risotto with pan-fried Black Tiger prawns, clams, and peas.

Mixed seasonal salads with leafy greens, toasted seeds, and house dressing.

Mixed seasonal salads with leafy greens, toasted seeds, and house dressing, served with fried chicken.

Monkfish medallion with champagne-lemon sauce, rice, and market vegetables.

Spaghetti with beef cubes, garlic, chili, and basil.

Veal strips in a mushroom cream sauce, served with traditional Swiss Rösti.