Wild Times: Hunters and Gatherers at the Zunfthaus zur Waag
In October, they’re 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 groups bring home ends up on our plates. That’s why our fall menu tells two stories: that of the hunters and that of the foragers.
The two worlds come together right from the appetizers. The venison ham is served with frisée salad, sautéed king oyster mushrooms, pear, and herb sauce—in other words, with a representative from the forest and one from the garden. The pan-seared duck liver with red wine plums and brioche brings the first fruits of fall to the plate.
The main course features what many have been waiting for all summer: venison strips in a gin-infused game cream sauce served with spätzli, wild mushrooms, red cabbage, and glazed chestnuts—a dish where hunter and prey share the plate. Also on the menu is a medium-rare roasted venison loin with game jus, roasted nut polenta, and bundles of beans wrapped in bacon. Game demands respect and time in the kitchen. In return, it rewards you with a flavor that no barn or field can provide. For those who prefer something a little less gamey, the Swiss beef tenderloin with thyme jus, potato terrine, and braised beets offers an autumn classic with an earthy note.
And then there are the “collectors”—dishes that aren’t just an afterthought on our menu. The Vegetarian Fall Platter combines red cabbage, Brussels sprouts, pear, spätzli, and cranberries with a creamy mushroom sauce that ties the dish together. The homemade ravioli with porcini mushrooms, sautéed chicory, and walnuts are vegan, while the quark pizokel with pumpkin, kale, cream sauce, and Gruyère cheese offer an earthy and satisfying flavor. For a starter or a light snack, the orange-fennel salad with apple and smoked almonds offers a refreshing touch, while the pumpkin-orange soup or the chestnut soup with apple provides warmth.
What pairs well with mushrooms and nuts often pairs well with game, too: wine with character and a distinct origin. A lovely Pinot Noir from the Bündner Herrschaft pairs beautifully with pan-seared venison strips. If you prefer something a bit more full-bodied, a robust yet elegant Syrah from Valais is the perfect pairing for venison loin. Why look so far afield when Switzerland offers such high-quality wines? Our staff will be happy to help you find the perfect wine to complement your meal.
For a sweet finish, we recommend our seasonal desserts: the walnut parfait and the pumpkin-chocolate cake round out our fall selection. And the Buchteln, which are always a big hit every year, are back again!
Whether you climb up to the hunting blind with the hunters or head into the underbrush with the foragers, everyone ends up back at the same table in the dining rooms of the Zunfthaus zur Waag.
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