Neue Taverne

Nenad Mlinarevic has brought in Fabian Fuchs (previously of EquiTable) to head up the kitchen team here. The cuisine is vegetarian, some of it also vegan – the fantastic creative dishes designed for sharing are also available as a surprise menu. At lunchtime the choice is more limited, with a few dishes from the evening menu. The pleasingly informal atmosphere is reminiscent of a modern gastro pub, and the service is spot on.

Seasonal and Local Ingredients

• Neue Taverne emphasizes the use of seasonal and locally sourced ingredients, ensuring that their menu reflects the best of what the region has to offer.

Innovative Wine Pairings

• The restaurant is known for its unique approach to wine pairings, often featuring lesser-known Swiss wines alongside their dishes, providing a distinct culinary experience.

Artistic Presentation

• Dishes at Neue Taverne are presented with an artistic flair, often resembling works of art, which enhances the dining experience and engages the senses.

Signature Ingredients

• Seasonal vegetables in the spotlight: The core concept of Neue Taverne, where vegetables take center stage in every course. The menu changes with the seasons, built around the finest regional produce to reveal simple, surprising flavors with great attention to detail.
• Herbs and roots: A continual focus in the kitchen; herbs and earthy roots amplify flavor, texture, and aroma, reflecting the restaurant’s nature-inspired philosophy and plant-forward approach.
• Pumpkin: A featured ingredient among the roots and gourds, offering warmth, sweetness, and versatility in creative vegetable-forward dishes.
• Celery: Central to many preparations (including celery root), contributing brightness, crunch, and depth to dishes.
• Cauliflower: A versatile star used for its delicate texture and ability to transform across techniques while letting the vegetable take center stage.
• Black salsify: A signature root with earthy, nuanced flavor, highlighted to demonstrate the restaurant’s refined plant-based cooking.
• Local, regional produce: Sourced from regional producers to ensure freshness and seasonality, underscoring the commitment to vegetable-forward cooking without compromise.