No items found.
In October, they are out and about again: some at dawn, armed with patience and binoculars, others with a basket and a knife, their eyes fixed on the forest floor. Whatever both bring home ends up on our plates. That is why our autumn menu tells two stories: that of the hunters and that of the gatherers.
The two worlds already meet in the starters. The venison ham comes with frisée salad, pan-fried king oyster mushrooms, pear and herb sauce – in other words, with one representative from the forest and one from the garden. The pan-fried duck liver with red wine plums and brioche brings the first fruits of autumn to the plate.
The main course brings what many have been waiting for all summer: strips of venison in a gin and game cream sauce with spätzli, wild mushrooms, red cabbage and glazed chestnuts, where hunter and gatherer share the same plate. Alongside it, there is pink-roasted saddle of venison with game jus, roasted nut polenta and bean bundles wrapped in bacon. Game demands respect and time in the kitchen. In return, it rewards you with a flavour that no barn or field can provide. For those who prefer something a little less wild, the Swiss beef fillet with thyme jus, potato terrine and braised beetroot is an autumn classic with an earthy note.
And then there are the gatherers, who are by no means second choice on our menu. The vegetarian autumn plate combines red cabbage, Brussels sprouts, pear, spätzli and cranberries with a creamy mushroom sauce that brings the dish together. The homemade ravioli with porcini, sautéed chicory and walnuts are vegan, while the quark pizokel with pumpkin, kale, cream sauce and Gruyère are earthy and satisfying. As a starter or in between, the orange and fennel salad with apple and smoked almonds adds freshness, while the pumpkin and orange soup or the chestnut soup with apple provides warmth.
What goes with mushrooms and nuts often goes with game too: wine with origin and character. A fine Pinot Noir from the Bündner Herrschaft pairs beautifully with the quickly seared venison strips. If you prefer something a little more robust, a powerful yet elegant Syrah from Valais is the perfect partner for the saddle of venison. Why look further afield when Switzerland offers such quality wines? Our staff will be happy to find the right wine for your dish.
For a sweet finish, we recommend our seasonal desserts: the walnut parfait or the pumpkin and chocolate cake round off our autumn selection. And the Buchteln, so popular every year, are back again too!
Whether you climb up to the hide with the hunters or head into the undergrowth with the gatherers: in the dining rooms of the Zunfthaus zur Waag, everyone ends up at the same table again.
