Safran-Zunft

Frommer's Review

Upon entering this medieval stone building, you'll notice the wrought-iron depiction of the restaurant's logo, a gluttonous monk inhaling the aroma from a goblet of wine. That sets the tone for this time-tested favorite, which attracts faithful devotees (primarily those drawn by its bargain lunches). Inside, the restaurant is set up tavern style, with red-checked tablecloths, wood paneling, and oversize Gothic windows.

The kitchen is equally adept at preparing either Swiss or South African specialties. Among the Swiss favorites are sliced veal in either a butter or Madeira sauce served with rösti, pork filets with a peach and port wine sauce, and, finally, chicken breasts roasted with lemon zest and fresh rosemary. The best African dishes include a lamb filet with a zesty tomato sauce or king prawns flavored with exotic spices and served with sweet potatoes. The stroganoff (ostrich in a peanut and ginger sauce) is better than your own mother used to make for you.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.