For the past 20 years our Chef
de Cuisine, Fredi Nussbaum, has produced the culinary highlights in the Storchen Zürich.
The Storchen cuisine is known for its special seasonal creations such as veal ravioli, home-smoked salmon or delicate seasonal patisseries.
For those who particularly wish to have a quick lunch, Fredi Nussbaum recommends our «Voiture», and in the evenings we are pleased to serve a selected 5 course meal. Thursdays and Fridays we are pleased to offer fresh fish.
In addition to Fredi Nussbaum's modern interpretation of traditional dishes are the various fresh water and sea fish dishes during winter months, seasonal specialities such as asparagus in spring, game dishes in autumn or our «Célébration des fromages» with Maitre Bernard Antony. Our annual speciality weeks will guarantee new culinary experiences.