Menoir

The story

Menoir, Winterthur: Modern French Cooking in a Village Inn

Menoir, at Römerstrasse 159 in Winterthur, is a modern French restaurant in a converted country inn, rated 14 points by Gault&Millau in 2026. Markus Burkhard and Flavia Hiestand run it with Michael Schädeli, and the Michelin Guide lists it as Recommended for 2026.

Whole animals, regional produce

The kitchen cooks with whole animals and finds a use for every cut, in refined menus and simpler plates alike. Guests build a three-course menu for CHF 95 from a short list of starters, intermediate courses and mains, with meat or vegetarian options. A dessert or a selection of cheese rounds it off.

On the plate

Gault&Millau describes a summer dinner that began with the Vaudois cheese classic Malakoff, served with porcini cream and shaved black truffle. The highlight was steamed bream dumplings with crayfish bisque, watercress and bergamot salt. Mains included grilled beef neck with potato millefeuille, and a vegetarian aubergine with miso-celery jus and saffron velouté. The Coupe à la «Menoir» closes the meal with goat's fresh cheese, cassis sorbet, shortbread and meringue.

The inn and its garden

The restaurant sits in the old village core and pairs a traditional Landgasthof setting with a modern touch. Beside the menu tables, a Stammtisch offers a small à la carte selection for anyone dropping in for a plate or a glass of wine. When the weather allows, every dish is also served in the garden.