Hirschen-Stuben

Frommer's Review

Beneath a vaulted ceiling in a house built in 1631, this restaurant is charming, well established, and well recommended. You'll see hand-chiseled stone columns, brocade chairs, and a short flight of stairs leading down from the historic pavement of the street outside. The establishment, by its own admission, is at its best in spring, autumn, and winter, since it lacks a garden or terrace for outdoor summer dining. The food is well prepared, the staff is charming, and the ambience is appropriately welcoming. Menu items include steaming platters of pasta, fish soup, trout meunière, sliced veal in cream sauce (Zurich style), beef Stroganoff, pepper steak, stewed deer with vegetables, and filet of flounder with parsley and potatoes. The kitchen staff is equally familiar with the cuisine of both Austria and Italy.

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