Fall is game time at the Zunfthaus zur Waag
Autumn not only brings colorful forests and cooler days, but also one of the most traditional culinary seasons: game season. At the Zunfthaus zur Waag, venison and stag take center stage during these weeks - prepared with culinary finesse and accompanied by typical flavors of the season.
Game dishes have a long tradition in Central Europe. Even in the Middle Ages, meat from the wild was considered a special delicacy reserved for only a few. Today, game is a symbol of naturalness and originality - a seasonal product from sustainable hunting that not only tastes good, but also makes ecological sense. Controlled hunting helps to preserve the ecological balance and keep roe deer and stag populations healthy.
Our game comes from selected hunting grounds where quality and sustainability are paramount. This results in dishes that are both familiar and surprising. One example is the venison stew: a classic that we interpret in a contemporary way with a gin and venison cream sauce - served with spaetzli, wild mushrooms, red cabbage and glazed chestnuts. For those who love traditional dishes, choose the pink roasted saddle of venison with venison jus, spaetzli, Brussels sprouts and cranberry pear.
Our new starters and vegetarian dishes are also inspired by autumn: The wild mushroom tartare with herbs, pappadam and vegan crème brings lightness to the plate, while the chestnut soup with apple provides warming depth. Homemade pumpkin gnocchi with braised Hokkaido pumpkin, kale and nut pesto show that seasonal cuisine is also convincing without meat.
To accompany the dishes, we recommend a selection of fine Swiss wines that harmonize with the autumnal cuisine. Red wines with a good tannin structure emphasize the depth of the game, while the acidity should be balanced. For example, a well-made Swiss Pinot Noir is an excellent accompaniment to a venison stew. But a Merlot from Ticino or a Syrah from Valais also offer beautiful pairing moments.
The historic ambience of the house rounds off the experience: between old guild rooms, warm light and a view of the Münsterhof, you can enjoy the game season as it was intended: as an invitation to discover the culinary delights of autumn.
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