Wirtshus zum Wyberg

good quality, good value cooking

Quite a bit has changed at the stately “Wyberg” in the Zurich hinterland, the charming country inn run by the Aeschlimann family. While the main dining room on the ground floor continues to serve hearty, traditional cuisine, the former “gourmet parlor” on the first floor has been subtly renovated and is now called “Pratum”. It provides the perfect stage for Chef Martin Aeschlimann’s dishes, who has once again raised the bar with his gourmet menu. During our visit amid game season, he skillfully balanced refined techniques with hearty flavors, surprising us with bold yet perfectly cohesive creations. The game consommé with an organic quail egg and marinated venison was heavenly from the very first bite. The char tartare atop a sour cream mousse was equally outstanding, expertly complemented by fermented and marinated vegetables alongside a scone. For the aromatic pheasant terrine, the chef paired a sophisticated selection of plum preparations with sweet-pickled black walnuts. The buttery-soft wild boar loin arrived with rustic wild boar ravioli, sweet-and-sour beets, and an excellent port wine jus. The finale was equally elaborate and refined: a coconut mousse enrobed in Ruby chocolate, served alongside a Piña Colada sorbet. The wine list is meticulously curated, featuring award-winning cru-classified selections from the region.