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On to new heights | La Rôtisserie

The well-known restaurant La Rôtisserie in the traditional Hotel Storchen stands for classic as well as international cuisine. Located in the heart of Zurich's old town and overlooking the Limmat, you also get to enjoy a stunning view on the famous Grossmünster.

stunning view @ La Rôtisserie | Thefoodlovies

White set tables, noble chandeliers and a creaking wooden floor create a sleek ambience. Exquisite culinary delights are served including refined seasonal creations and newly interpreted classics. Special highlights of La Rôtisserie are the home-smoked Scottish salmon and the weekly changing business lunch.

Tables @ La Rôtisserie | Thefoodlovies

After the five-star house was taken over by “The Living Circle”, a new chef is now setting the tone. Stefan Jäckel, previously head chef at the Weiss Kreuz in Malans, is an absolute high-flyer who only knows one way – up! Thanks to its refined, imaginative and highly skilled cuisine, the restaurant La Rôtisserie is finally on to new heights and ranks among the culinary hotspots of the city again.

His extraordinary sense for great taste can be seen in his wonderful refined recommendation menu, which we could enjoy on a perfect day on the terrace of the venerable Storchen.

First we were served a homemade corn bread, which had an excellent consistency and taste. This was followed by an amuse bouche, which was the perfect prelude on this sunny day due to its refreshing and Asian-influenced character.

homemade corn bread by Stefan Jäckel | Thefoodlovies

Amuse Bouche by Stefan Jäckel | Thefoodlovies

The menu started with a wonderful piece of Balfego tuna with soy cashew cream, pea, red radish and crown dill. As a fishless variation, we were served a beautifully arranged Foie Gras terrine with oxtail, green apple, mushroom and Ximénez Spinola, which was accompanied very classically by an excellent homemade brioche.

Balfego tuna by Stefan Jäckel | Thefoodlovies

Foie Gras terrine with oxtail, green apple, mushroom and Ximénez Spinola & Brioche by Stefan Jäckel | Thefoodlovies

The next course showed the extraordinary sophistication of Stefan Jäckel – crabs “in the can”. Tender crab salad with potato bergamot mousseline, topped with Kaviari Kristal caviar and above all, the taste of the sea. His gentle cooking methods made this fish dish so refined. But also the fishless version could convince us with an Asian-influenced miso asparagus with incredible Umami.

crabs “in the can” by Stefan Jäckel | Thefoodlovies

Asian-influenced miso asparagus by Stefan Jäckel | Thefoodlovies

crabs “in the can” by Stefan Jäckel | Thefoodlovies

Asian-influenced miso asparagus by Stefan Jäckel | Thefoodlovies

It continued with an extremely creative dish, which however captivated with its simplicity. Stefan Jäckel, amazed us with a leek “burned & filled”, which he prepared at 300 degrees. The black skin was cut open and unfolded. It was filled with razor clam and an elegant chive nut butter vinaigrette - what a great and puristic course. We also enjoyed tortellini filled with Mieral poularde, chanterelle, fermented garlic and parsley accompanied by a fluffy polenta cream from their own estate “Terreni alla Maggia”.

leek “burned & filled” by Stefan Jäckel | Thefoodlovies

Tortellini by Stefan Jäckel | Thefoodlovies

On the same level was the very tender Australian Wagyu beef "short rib" with Yuzu gravy, Miso cipolotti, carrot and celery vanilla cream, which underlined his great attachment of using high quality products for his dishes.

Australian Wagyu beef "short rib" by Stefan Jäckel | Thefoodlovies

Australian Wagyu beef "short rib" by Stefan Jäckel | Thefoodlovies

An iced Burrata with wild strawberries, buttermilk espuma and brioche as well as a baby lettuce “in textures” with cucumber granite, wood sorrel cream and crème fraiche mousse completed the menu in a refreshing way. The added gold leafs should certainly include a reminder where the path should lead - off to golden days!

Iced Burrata by Stefan Jäckel | Thefoodlovies

Baby lettuce “in textures” by Stefan Jäckel | Thefoodlovies

Friandises by Stefan Jäckel | Thefoodlovies

Enjoy culinary delights in a peaceful atmosphere and a stunning view - La Rôtisserie is the perfect place for exquisite culinary delights. The very talented and award-winning Chef Stefan Jäckel and his team will surprise you with refined, seasonally adjusted creations and innovatively interpreted classics.


Menu recommended by Stefan Jäckel

4 to 6 courses: CHF 125 to CHF 175

Wine accompaniment

4 to 6 courses: CHF 70 to CHF 110


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Hotel Storchen Zürich

«La Rôtisserie»

Weinplatz 2

8001 Zürich

Phone: +41 44 227 21 13



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