A quartet of young Zurich restaurateurs consisting of Beni Ott, Simon Leuzinger, Markus Ott and Basil Nufer run the new restaurant in the National Museum.
They simply call their restaurant “Spitz”, a reference to the nearby Platzspitz. Consisting of a bistro (Musuems-Cafe), a bar (with a large exquisite whisky collection) and a restaurant.
The Spitz’s kitchen concept is based on the slow food concept, but takes a broader view. The focus is always on a first-class, sustainably produced product – preferably from Switzerland. Without much frippery, Basil Nufer explained to the Tagesanzeiger on 18.3.2016
here
.
Incidentally, the main supplier is Pico Bio, from whom we (vegan kitchen) also obtain all the vegetables for our catering.
The prices in the new Landesmuseum restaurant are somewhere between the lower and upper mid-range.
But quality comes at a high price:
As an appetizer (CHF 16.-) I got a hearty salad of fresh cherries and herbs, I’ve never had anything like it and it was indescribably good!
For my main course, a vegetable arrangement (pictured) with edible capuchin flowers and cress, dried fennel and beans, I paid CHF 38. But it was also really excellent.
My main course also (unconsciously?) referred to the
biological value
was taken into account: In addition to my beans (protein in the vegetable arrangement), mashed potatoes (starchy side dish) in the form of white mousse- points served. What I found particularly refreshing about the choice of dishes is that they were both made without any
meat analogs
at all.
For dessert, we topped off the pure plant-based meal with a sorbet of two kinds of passion fruit and wild berries decorated with various fresh berries on a lavender sauce: despite the bad summer, the berries were not sour (but not too sweet either) and the whole dessert was simply perfectly balanced.
This finish was too good to remember the price. Anyway, I can highly recommend the Spitz – just ask for vegan options, they are not on the menu! It’s not a vegan restaurant, but open to your wishes (Basil, the chef himself, tells me).
You can also do as I did: simply order a “vegan three-course meal” when you make your reservation and be surprised.
