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As the days grow shorter and winter sets in, the cuisine at the Zunfthaus zur Waag changes too. The winter menu captures the flavours of the cold season – warming, elegant and with a clear focus on quality and craftsmanship.
The starters open the season with depth and freshness at the same time: lamb's lettuce with bacon, plums and croutons brings classic winter notes to the plate, while seared scallops with beetroot hummus, orange fillets and fine chilli threads add a modern touch. The pan-fried duck liver with plums, port jus and brioche is more robust – a dish that suits the cold season perfectly.
Soups also play a central role in our winter cuisine: our pumpkin and orange soup impresses with its gentle spice, while the chestnut soup with apple brings a pleasant, earthy warmth. Vegetarian dishes such as homemade pumpkin ravioli with kale and nut pesto or tagliolini in truffle cream sauce with an onsen egg show just how versatile winter cuisine can be.
The main courses combine classics and seasonal highlights: Wiener schnitzel of veal and Zürcher Geschnetzeltes with rösti offer familiar pleasures. The selection is complemented by wintry touches such as braised veal cheeks, roast duck breast with orange sauce, saddle of lamb with port shallots or Swiss beef fillet with port jus, pommes allumettes and parsnips. Fish lovers will find elegant dishes for the cold season with sole, pike-perch or cod.
The sweet finale is a dessert menu that balances classics and seasonal flavours: vanilla crème brûlée with mandarin sorbet, chestnut mousse with walnut ice cream or plum tart with caramel sauce and vanilla ice cream capture the flavours of winter. Selected dessert wines, port and grappa are also available for a relaxed end to your meal.
The winter cuisine at the Zunfthaus zur Waag is made for special moments: for cold days, for long evenings with loved ones and for indulgent breaks in the heart of the city.
