Taverne zum Schäfli - Fine Dining Switzerland
In this next installment of my Fine Dining series, I am visiting a two-star-taverna somewhere between Zurich and the German border near Constance in Wigoltingen: Zum Schäfli with chef de cuisine Christian Kuchler.
Ambience
When entering, the two stars greet you with a magnum bottle of Krug
The seating area (I forgot to take a photo of that unfortunately) was kept like a traditional Swiss or German inn, very cosy.
The Menu
I didn't take the wine journey this time (left side), it looks interesting though
Wine menu left not much to be desired
Roderer Cristal Rose anyone?
Aperitive
I had a glass of Delamotte Blanc de Blancs Brut as an aperitive
Amuse-bouche
1st Course - Prologue
Nice composition
2nd Course - Duck liver
This bread was still warm and fantastic in taste
Delicious liver with peach sorbet
3rd Course - White Alba truffle
Do you see the truffle?
Interlude
Caipirinha - interpreted as a fresh interlude dish
4th Course - Dry Aged Entrecote
The meat was cooked to perfection...
... there was one flaw though: a rather big vein went through it - I know it's natural, but I still didn't expect it here.
Cheese - Vacherin Mont D'or
This was a first for me: Apparently this Vacherin cheese is eaten cold - although it looked melted-warm.
This was the weakest dish. I didn't like this cold cheese and it was way too much. The fruit bread was great though.
5th Course - Dessert: Cassis
At this point I was full, but there is always room for one or two delights
Summary
| Restaurant | Taverne zum Schäfli |
|---|---|
| Brand | independent |
| Chef | Christian Kuchler |
| Michelin | Two Stars |
| Gault&Millau | 18/20 / 3 Hats |
| Verdict | I have to admit that I expected a little more - to me it was rather a one star experience, which is still great, of course. But there was no common theme in the dishes and there were some (very) minor flaws at times. Service was flawless, though. |
| CT Points | 92 |
