WINTER DELIGHTS AT THE ZUNFTHAUS ZUR WAAG
As the days grow shorter and winter sets in, the cuisine at Zunfthaus zur Waag also changes. The winter menu reflects the flavors of the cold season—warming, elegant, and with a clear focus on quality and craftsmanship.
The starters kick off the season with depth and freshness: lamb's lettuce with bacon, plums, and croutons brings classic winter flavors to the plate, while seared scallops with beetroot hummus, orange fillets, and delicate chili threads add a modern touch. The fried duck liver with plums, port wine jus, and brioche is more robust—a dish that fits perfectly into the cool season.
Soups also play a central role in our winter cuisine: our pumpkin and orange soup impresses with its gentle spiciness, 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 onsen egg show just how versatile winter cuisine can be.
The main courses feature both classics and seasonal highlights: veal Wiener schnitzel and Zurich-style sliced veal with rösti offer familiar delights. The selection is complemented by wintery accents such as braised veal cheeks, roasted duck breast with orange sauce, saddle of lamb with port wine shallots, and Swiss beef fillet "Rossini" with duck liver and truffle jus. 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 flavors: vanilla crème brûlée with mandarin sorbet, chestnut mousse with walnut ice cream, or plum tart with caramel sauce and vanilla ice cream capture the flavors of winter. Selected dessert wines, port, and grappa are also available for a peaceful conclusion to your meal.
The winter cuisine at Zunfthaus zur Waag is made for special moments: for cold days, for long evenings with loved ones, and for enjoyable breaks in the heart of the city.
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