Hunting, fishing, foraging – the parkhuus restaurant focuses on the original methods of obtaining food. Thus the delicious culinary compositions relate snippets of Swiss history in the form of food.
The dishes feature ingredients that are available locally and seasonally. They comprise regional produce that can be self-picked – such as fresh wild garlic in spring or mushrooms in autumn ‒ herbs grown by the executive chef himself, meat from the organic farmer from the neighboring village, or freshly caught fish from Lake Zurich.
Thus the restaurateurs hunt, fish and forage for their guests – which makes the food taste even better.