French, but with an innovative twist to every dish – the idea is to offer great food without being too fancy, keeping the ingredients simple and exploring local and seasonal flavours and textures.
There are quite a few dishes I’d love to try, such as the sea bream tartar with fresh ginger, basil and mango or the tartar of avocado and grapefruit topped with grilled black tiger prawns. (CHF22)
I also like the sound of ravioli filled with asparagus and foie gras – pimped with black truffle shavings! (CHF28) All the pasta on the menu is homemade.
According to the waiter the faux filet de boeuf – (sirloin) with pesto, lemon and crushed potatoes, is one of the most popular menu choices. (CHF32)
I settle for the sea bream tartar, which is amazingly fresh and tantalising – a delightful combination of flavours.
My partner raves about the ravioli and we nod at each other knowingly. Now, this is what we call excellent food.
Dessert offerings include home made lemon pie, carrot cake and more.
The menu changes every 3-5 weeks and the ingredients are fresh and local.