Wirtschaft zur Kittenmühle

Sea bream fillet with bacon-beluga lentils, celery, and beurre blanc sauce.

Mixed leaf salad with radishes, seeds, croutons, herbs, and Kittenmühle dressing.

Hand-scraped spaetzle with sautéed onions, Vacherin Fribourgeois cheese, and chives.

Creamy Riesling soup with croutons and chives.

Veal Cordon Bleu with Sternberger Mutschli cheese and Herrliberger ham, served with fried potatoes and pickles.

Veal patties with Pommery mustard sauce, broccolini, and roasted potatoes.

Ravioli with parmesan and ricotta, served with basil foam, balsamic jus, and pine nuts.

Beef tartare with tomato chutney, fried onions, jalapeño dip, and apple capers.

Black Forest chocolate mousse with sour cherries, cassis sorbet, and chocolate shards.

Traditional Zurich-style sliced veal in mushroom sauce, served with butter rösti.