RICO'S

Rico Zandonella's restaurant stands out from the crowd! It is charming, cosy, colourful and packed with art – a tastefully eclectic mix of styles and highly individual decorative details. In addition, the service is pleasingly laid-back and professional. Served in the form of a set menu comprising three to eight courses, the food has an international flavour; to accompany it, choose from the nicely curated wine list, which has a particularly good selection from Switzerland and France. There is a set lunch menu Wed-Fri. For anyone looking for a venue for private events: you can book Rico's Privé.

A Culinary Legacy

• Chef Rico Zandonella has been delighting guests for 48 years, showcasing his passion and expertise in the kitchen.

Signature Dishes with a Twist

• The restaurant features a magical sauce with three types of lemon and offers unique combinations like blue lobster from Brittany served with cucumber relish and melon.

Emphasis on Quality over Trends

• Rico Zandonella prioritizes the best ingredients over local sourcing, stating, "I am not a terroir chef!" This approach allows for a diverse menu that includes luxurious seafood and classic French dishes.

Signature Ingredients

• Magical Sauce with Three Lemons: A unique blend of lemon, lime, and lemongrass that enhances the freshness of dishes like Taglierini al limone, showcasing the chef's creativity and mastery of flavor.
• Loup de Mer (Sea Bass): Served as ceviche, this fish is a testament to the restaurant's commitment to high-quality seafood, providing a refreshing and elegant starter.
• Blue Lobster from Brittany: Featured in a luxurious seafood combination, this ingredient is known for its rich flavor and tender texture, elevating the dining experience.
• Oona Caviar: Used in dishes like the Charolais beef filet praline, this premium caviar adds a touch of luxury and sophistication, enhancing the overall flavor profile.
• Foie Gras: Prepared with precision, this classic ingredient is a highlight of the menu, often paired with seasonal accompaniments like spiced peaches and mint, showcasing traditional French techniques.
• Périgord Truffle: A luxurious addition to the veal dishes, this truffle is celebrated for its intense aroma and flavor, making it a sought-after ingredient in fine dining.
• Quark-Ginger Soufflé: This dessert features a unique combination of quark and ginger, served with wild strawberries and cherry, exemplifying the restaurant's innovative approach to traditional desserts.