Wirtschaft im FRANZ

High quality cooking

The atmosphere in the restaurant with its open kitchen in Zurich’s District 3 is urban and relaxed – the ideal setting for what Chef Sebastian Funck serves up: a creative, skillfully crafted surprise menu focused on seasonal, sustainably produced ingredients and plenty of vegetables. Following the bread and roasted onion butter, a poultry pâté from Malans chicken is served with a pear and bitter greens salad and brioche, a course that wins over diners thanks to its classic technique and delicate aromatics. We are particularly impressed by the next plate: Brussels sprouts, poached and shredded, accompanied by Piedmont hazelnut cream, hazelnuts, and Belper Knolle – quite simple, yet sophisticated thanks to a stunning balance of texture, freshness, and depth. Pickled cardoon (an artichoke relative), finely diced into brunoise, served with potato foam and Périgord truffle delivers a pure comfort-food experience. The slow-cooked loin of Mangalitsa pork arrives on the table in perfect harmony, paired with a surprising chamomile buttermilk sauce and a Swiss chard roll in rich veal stock. The course featuring Jerusalem artichoke is also savory and cleverly composed: prepared as a sofrito, purée, and crispy chip, layered with whole-grain pasta into a sort of lasagna, and served with verjus foam and a subtle coffee sauce. The dessert is equally outstanding: a tarte Tatin made with Boskoop apples and thyme alongside smoked vanilla ice cream – a fitting finale to a meal full of highlights.