Turbinenhaus

Beef tartare with salad bouquet, capers, toast bread, and butter. Option to add Cognac, Whisky, or Calvados.

Datterini tomato salad with burrata, organic olive oil, balsamic vinegar, and fresh basil.

Baked aubergines in the oven, filled with seasonal vegetables, topped with feta cheese, served with fried potatoes. Vegetarian.

Homemade aubergine and lentil curry with coconut sambal, papadum, and organic basmati rice. Vegan.

Homemade fish nuggets (zander fillet) with tartar sauce and pommes allumettes.

Homemade ravioli with vegetarian filling, depending on the season.

Homemade meatloaf from water buffalo and woolly pig, served with mashed potatoes.

Veal cutlets from the traditional Zurich butcher Keller, served with pommes allumettes.

Salmon tranche with lemon cream sauce, seasonal vegetables, and organic basmati rice.

Romaine lettuce with parmesan croutons, Datterini tomatoes, and homemade sour cream dressing. Option to add Thurbenthaler bacon.

Marinated free-range chicken, stuffed with herbs, served with pommes allumettes. Minimum 25-30 minutes waiting time.

Beetroot tartare with apple, horseradish, lamb's lettuce, and cress.

Seasonal leaf salad with sunflower seeds and house dressing.

Daily soup made with fresh seasonal vegetables.

Tomato salad with shallots, organic olive oil, balsamic vinegar, and fresh basil.

Cold roast veal, thinly sliced, with homemade tuna sauce.

Water buffalo burger from the Zurich region, served with pommes allumettes.