Restaurant Sonnenberg

Wild garlic risotto with a hen's egg, watercress, and parmesan.

Coffee with mini Snickers, macaron, and lemon tart.

Dry aged kingfish with asparagus salad, yogurt, fir tips, and dandelion.

Pea panna cotta with frisée, green beans, turnip, and vinaigrette.

Homemade gnocchi with caramelized cream, chestnuts, and Pecorino cheese.

Veal sweetbreads with asparagus, brioche croutons, morels, and pearl onions.

Creamy pumpkin soup garnished with mandarin, ricotta, and pumpkin seeds.

Rack of lamb with green asparagus, peas, parmesan, and rosehip.

Open lasagne with wild mushrooms, medlars, and Vin Jaune.

Fresh leaf salad with grapes, granola, radishes, and herb vinaigrette.

Dessert featuring chocolate, banana, salted caramel, and peanuts.

Asparagus Tarte Tatin with asparagus ice cream, bergamot, and spelt.

Ceviche with asparagus, rhubarb, and green beans.

White asparagus soup with asparagus mousse, crispbread, and pickled asparagus.

White Baden asparagus served with Hollandaise sauce.

Traditional breaded veal cutlet served with parsley potatoes, cranberries, and lemon.

Classic Zurich-style veal strips in a creamy mushroom sauce, served with crispy butter rösti.

Traditional Zurich guild sausage served with rösti and your choice of mustard or onion sauce.