Restaurant Rechberg 1837
When the Rechberg came into being in 1837, there wasn’t such thing as frozen food or packet sauces – just a great deal of respect for what nature provided. And at the Rechberg 1837 restaurant, almost nothing has changed to this day. And thank goodness for that!
Cuisine with depth, wines with character
Fermenting, smoking, drying, maturing, roasting, braising and pickling: It’s all done by the kitchen team in the Rechberg on site. The chefs only use regional and seasonal raw ingredients, and no artificial additives. Not because it’s trendy, but from conviction, and with refined flavors that convince the most discerning of palates.
The wine list reflects a similar sense of conviction. The cellar at Rechberg 1837 contains Swiss wines from small, independent wineries. Bottles with character and quirks – which you certainly won’t find at the supermarket. And there’s another thing that’s unconventional: Together with the cultural venue Rank, Rechberg 1837 also holds interesting cultural events, including great musical acts from the local music scene.
What do the guests order, what does the chef love?
The chef knows what he would treat himself to without having to pause for thought: as a starter, beef tartare – including everything that goes with it, of course. That means twisted bread with a generous dash of Tabasco. And to follow, braised pork belly served with broccoli and sweet cherries. But what’s popular with the guests at present? Coq au vin with carrots and potatoes as the main course, and cookies ice cream with walnuts and caramel for dessert. On this note, only one question surely remains: "Is a table available?"
