Widder Restaurant & Türmstübli

Frommer's Review

When this restaurant opened in the mid-1990s, many of its clients came as an excuse to view the iconoclastic architecture of the hotel that contained it. But since then, these twin dining rooms have taken on a life of their own, and are now sought out as independent eateries in their own right. Although the Widder Restaurant is outfitted in a rustic, folksy style, and the Türmstübli is angular, minimalist, and devoid of most alpine reminders, the same menu is served in both. Look for a clientele from Zurich's financial community, along with a scattering of wealthy bohemians. Menu items include well-prepared versions of chicken mousse served in crepe-style pastry with applesauce; a sumptuous breast of Barbary duckling in an orange-flavored crust served with a pumpkin-and-lettuce-based piccata sauce and galettes of sweet corn; a delectable scampi with morel-stuffed ravioli in a pepper-flavored butter sauce; and a particularly delicious gratin of salmon-trout with cucumber sauce, dill weed, and new potatoes.

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