Rosaly's From tradition to fine dining

Fine dining at Rosaly's is uncomplicatedly professional; everything is homemade and brought to the table with passion. This professionalism of Chef de Cuisine Fabio Lombardi and his team has now been awarded by Gault Millau - with three toques and 15 points, which means "the highest quality and creativity as well as the best possible preparation".

Varied and special, inspired and skilful, this is also how the new winter menu presents itself. A fine, truffled celery soup invites you to warm up. Swiss classics: Zürcher Geschnetzeltes or 'G'hackets' with Hörnli and the 'Award Winning' Kalbsleberli with Rösti in fine Jus de Veau are just as much a choice as the Cordon Bleu of veal with truffle ham, finely matched with Gruyère, Taleggio and Stravecchione cheeses. Meat, fish and vegetables are the ingredients for creative exuberance in the 'Chef's Specials'.

Here, a 'Seetüüfel Saltimbocca' is delicately arranged on the plates, and a grilled Loup der Mer is cleverly combined with Vongole mussels. For dessert, the apple tarte tartin is particularly tempting, made especially fresh with an Engadine apple and a Tahitian vanilla glacé with almond cream. You're happy to wait 25 minutes for this sweet treat.

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Maria Meiners

Autorin Zürich