Birdy's by Achtien

good quality, good value cooking

High quality cooking

At the welcoming Birdy's in Brunnen, Christian Vogel cooks creatively, unconventionally, and primarily vegetarian. Dishes are served family-style for sharing—you can order from the menu or opt for the nine-course veggie surprise menu, which can also be combined with fish and meat. A permanent fixture on the menu is the focaccia from The Sour Bros with olive and farmhouse bacon cream to start, while another evergreen is the Caesar-style romaine lettuce salad with Sbrinz cheese, apple, and poppy seeds. Creative yet restrained, the chef paired braised celeriac with rosemary, pear, and cashews, and served smoked radish alongside walnuts and rowan berries. The spätzle with savoy cabbage and parmesan was decidedly hearty, though with the delicate leek-and-apple mosaic, we unfortunately searched in vain for the actual mosaic on the plate. But Birdy's isn't exclusively vegetable-focused; the kitchen also houses an extra-large Big Green Egg grill. Consequently, the entrecôte, chuck steak, or the sensational minced meat cabbage rolls in Tom Kha Gai sauce are highly recommended. The desserts were equally enjoyable: a tangy blend of Granny Smith apple, arugula, and nut butter, or a delicately sliced fig with tonka bean and quince. For those looking to reach for the stars, the The Nest offering at the counter can be booked from Friday through Monday evenings. Exclusive for twelve guests, no sharing, ambitious.