Zurich style veal fillet, glazed carrots, Stürzerdäpfel.
Beef or veal beef with horseradish sauce, roast potatoes and, of course, served in Rahmkraut Reinderl.
Veal goulash with Eiernockerln served in Reinderl.
Wiener schnitzel with parsley potatoes and cranberries.
Every year in November, December and January, Austria weeks.
Fuente de los alimentos
We place great value on the purchase and use of sustainable products. Our products are sourced where possible from mainly Swiss and European origin.
Since September this year, we are part of a pilot project in collaboration with Myclimate. According to the principle of "Avoid - Reduce - Compensate" myclimate calculates the emissions of greenhouse emission activities and products, and consults companies on optimal CO2-compensation.
Fish, poultry, meat, game: The Braschler's Delicacies AG attaches great importance to sustainability and the protection of biodiversity. The consistent way are products from aquaculture. The wild-catch is the age, i.e. on the size of the fish consciously taken into account in order to ensure reproduction. This group includes in addition to fish, of course, also poultry and meat. For example, all our chicken products from egg to chicken in Switzerland produced sustainably.
Wild meat: Traitafina Lenzburg AG: First-class Swiss quality beef, veal, lamb and pork is a protected name: SwissPrimGourmet. Only what is highest requirements, may carry him. And this has its good reasons. Complete clarity and transparency across the board. SwissPrimGourmet is for animals that are raised exclusively on Swiss farms. A welfare and natural feeding is not only guaranteed, but is fully documented. Each animal is provided with a passport of origin, which ensures the unambiguous identification of the birth, rearing to slaughter, processing and packaging the final product. Responsible for security, hearty gourmet.
Pasta: the pasta section, we manufacture itself in some unexpected home we purchase them from NOVENA in Ulrichen: Wholesome healthy pasta is no coincidence: With the best raw materials processed in the mountain area. Crystalline mountain spring water that gives products an indescribable note; NOVENA is also certified organic or certified naturally and mountain pastures. Bio Bud products are available in the freshest gourmet quality.
Vegetables: Cortesi AG since 2005 (EUREPGAP) certificate, GLOBALGAP is a private sector body that sets voluntary standards for the global certification of agricultural (including aquaculture) products. 2007, the company has been ISO certified.
Beer: We now run from October 2010 that Appenzeller beer. As a brewery in the middle of Appenzell region is important for them a pristine natural environment and cooperation with domestic suppliers. They shall encourage the cultivation of malting barley in Switzerland aware. So they can grow for more than 80 tonnes of Swiss Quöllfrisch 2008 malting barley. This year's harvest will be about 100 tons. But also the entire organic hops sourced in Switzerland.
Cheese products: Kündig Rorschach: Its business was founded by his grandfather in 1925 in Tübach. With his father, who was trained as a cheesemaker and Molkeristen, he produced and 1969 Dairy specialties, which were known beyond the region. The cheeses are carefully selected and stored until ideal maturity.
Wine: Many of our wine producers, we know persönlich.Vorwiegend from Switzerland, Italy and Austria, we refer the noble grape. It is important to know the winery in person and know what to pursue for the respective philosophies of wine.
Hotel: In the hotel sector are working exclusively with companies, we strive to engage in what the sustainability of products. Currently, we work as one of 10 pilot farms in the canton of Zurich our CO2 emissions. Zurich Tourism is recognized since January 2010 in collaboration with Myclimate thereby the CO2 emissions in the tourism industry and to reduce the long term.
Experiencia y cualificación del jefe de cocina
Herr Urschinger kommt aus Oesterreich.
Seine Ausbildung hat er in Salzburg absolviert und danach einige Jahre in Saisonbetrieben in Deutschland und der Schweiz gearbeitet.
Im Jahr 1989 selbständig gemacht und in Ernen im Kanton Wallis als Entdeckung des Jahres im Gault-Millau mit 16 Punkten ausgezeichnet worden.
Nach 10 Jahren Wallis nach Bülach gezogen und hier das Hotel zum goldenen Kopf übernommen.