D'Chuchi

good quality, good value cooking

The opening in the small, charming «Chuchi» always follows the same routine and is consistently excellent: Layla Gasser expertly recommends the aperitif and wine pairing, followed by the service of snacks. This time: a macaron with beetroot and leek, mini tarts with Belper Knolle, and a soup – the intense chilled cucumber soup paired perfectly with the hot summer evening; accompanied by warm bread with whipped buttermilk butter, Alpine salt, and thyme oil. The evening menu kicked off with an elegant creation of blanched bell peppers atop Burrata, finished with smoked paprika emulsion and pine nuts. The Schlössli shrimps from St. Margarethen were equally delicious, offering a subtle coconut note within a robust bisque of tomato, chili, and coriander oil. The main courses also provided highlights: the tender beef tenderloin and the succulent braised veal knuckle, served with spinach purée, roasted carrot, and thyme mayonnaise. Along with the exquisite lamb rack featuring a lamb mince praline encased in a crispy crust. The dessert – chocolate ice cream with meringues, sorrel granita, and berries – was good, but did not quite live up to the standard of the rest of the meal. Instead, applause went to the confections, such as the lemon fudge or the yuzu marshmallow.