NewsletterExplore the best restaurants
While lederhosen would most likely be welcome in this friendly
laid-back restaurant in Zurich’s creative Kreis 4 quarter
the Bavarian fare on the menu has a distinctly contemporary vibe
obatzda (a cheese-based delicacy) and lobster schnitzel all having been given a modern update
Reinterpreting the traditional dishes he grew up with is a dream made real for Allgau-born chef Markus Stöckle
who cut his teeth working at Heston Blumenthal's three-Michelin-starred Fat Duck in Bray for five years
It was perhaps there that he honed his playful streak
evident today in menu items such as a “coffee-and-cake” starter
and the “espresso” turns out to be a smoked mushroom consommé
His weekend Bavarian-style brunch is worth setting the alarm for
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