Rechberg 1837
Zürich
In the heart of the old town, Rechberg 1837 is housed in a building erected in 1837. Inspired by the historic structure's "birth date" the four friends who started the restaurant decided that everything on the menu would only come from ingredients available in Zurich in 1837 before industrialization -- and processed foods -- existed. Think of it as old-world ingredients given a modern rebirth.
The restaurant relies on its own carefully curated network of farmers, hunters (Rechberg 1837 serves wild deer when available), anglers and even mushroom foragers to source its products. Even the yeast used for its sourdough breads (known lovingly as Willy, after Swiss folk hero Wilhelm Tell) is cultivated in-house.
The bread, not surprisingly, is one of the most popular items on the menu. Because of Rechberg's strict adhesion to its pre-industrial food ethos, the seasonal menu is constantly changing to adapt to what's regionally available, so diners are always in for a culinary surprise.
https://rechberg1837.com
The restaurant relies on its own carefully curated network of farmers, hunters (Rechberg 1837 serves wild deer when available), anglers and even mushroom foragers to source its products. Even the yeast used for its sourdough breads (known lovingly as Willy, after Swiss folk hero Wilhelm Tell) is cultivated in-house.
The bread, not surprisingly, is one of the most popular items on the menu. Because of Rechberg's strict adhesion to its pre-industrial food ethos, the seasonal menu is constantly changing to adapt to what's regionally available, so diners are always in for a culinary surprise.
"Biodynamics and permaculture are not merely buzzwords for us, but a philosophy! We work only with small producers who focus on local vegetable and animal breeds and work in harmony with nature. "Nose to tail" is a matter of course and spices are created from cuttings."
- Carlos Navaro
https://rechberg1837.com
