Birdy's by Achtien - The Nest

A restaurant within a restaurant. In the middle of Birdy's by Achtien - Sharing Restaurant you will find The Nest. The cosy setting is friendly, with pleasing floral touches and enjoyable relaxing background music. Diners can also interact directly with the team working in the open kitchen, which makes for a delightfully communicative atmosphere. Chef Christian Vogel creates a modern surprise menu with five courses that change according to the season. Thanks to the Big Green Egg grill, the juicy, tender Ennetbürgen beef, for example, has a wonderful barbecued note. No less interesting is the very special cooking technique that gives the salmon from Lostallo a fantastic texture. There is space for 12 guests at this gourmet food bar, and the set menu is served to all of them at the same time.

The Nest: a dining-in-a-dining concept inside Birdy’s Sharing Restaurant

• The Nest is a separate Foodbar within Birdy's, offering a Fine-Dining surprise menu to a max of 12 guests and featuring an open kitchen where guests interact with the chefs.

Simultaneous, seasonal five-course tasting served to all guests

• The Nest serves a five-course surprise menu that changes with the season, with all guests seated and served at the same time, creating a coordinated, theater-like experience; notable elements include technique-driven Lostallo salmon and a mountain thyme sorbet pre-dessert.

Plant-based foundation with optional meat/fish augmentation

• The base of the menu is plant-based ingredients, with the option to add meat or fish upon request, offering flexible dining while highlighting regional ingredients.

Signature Ingredients

• Lostallo salmon: A signature centerpiece at The Nest, whose texture is achieved through a special cooking technique; sourced from Lostallo to emphasize regional seafood and precise culinary craft that defines the restaurant's approach.
• Mountain thyme: An aromatic herb that anchors the flavor profile, used to create a delicate mountain thyme sorbet that highlights Swiss regional character.
• Cucumber and mint granita: A refreshing granita paired with the thyme sorbet, delivering cooling notes and bright herbal complexity that complements the seafood-focused courses.
• Plant-based base ingredients / regional produce: The Nest builds its dishes on a foundation of plant-based ingredients sourced locally, forming the canvas for seasonal creations (with optional accompaniment of meat or fish upon request) that showcases the restaurant's emphasis on regional produce and innovative technique.