Restaurant Oepfelchammer

Wild garlic risotto with morels and foam from white wine.

Mixed leaf salad with pickled vegetables.

Classic Swiss cordon bleu with fries.

Hearty veal cutlet with morel sauce, Baden asparagus and fried potato.

Foie Gras with fried morels, mashed peas and Amalfi-lemonjus.

Sautéed scallops with a herb crust served on asparagus risotto and foam from champagne. Can be served as a starter or main course.

Stewed white cabbage with black garlic puree, miso white butter, yuzu gel and kale chips.

Traditional Swiss meatloaf, a classic house specialty served in a historic setting.

Apple pie with cinnamon and ice cream from Tahiti vanilla.

Fried sea bass with amalfi beurre blanc, spinach and a duo of mashed parsley.

Oepfelchammer’s meat loaf with creamy mashed potatoes and glazed vegetables.

Golden crispy Swiss rösti.

Salad made with baden asparagus, with raw ham, buratta and strawberries.

Sweet-Sour turnip cabbage stuffed with smoked goat cheese and herbal salad.

Daily changing lunch menu with seasonal Swiss ingredients.

Beef tartare with diced asparagus, egg yolk creme and wild garlic oil. Can be served as a starter or main course.

White asparagus-soup with garnish and croutons.

Zurich style veal ragout à la Rosemarie with Rösti.