Sihlhalde

The location is somewhat rural, with the drive there taking you down a small road that leads past green pastures and grazing cows... But the journey to this idyllic little hamlet is well worth it, for Gregor Smolinsky has a special talent: his ability to strip things down to the bare essentials. The focus is squarely on the produce. His style of cooking is classic, clear-cut and free of unnecessary frills; nothing distracts from the superior quality of the ingredients. Only a few components are ever used, and they are always brimming with intense flavours. You should definitely try his brasato ravioli or his soufflé – they almost have cult status! It's no wonder that the cosy restaurant in this charming historical farmhouse (which was actually once his parents' farm) is often fully booked.

• Historic farmhouse setting in Gattikon with a terrace overlooking the countryside.
• Chef Gregor Smolinsky runs the kitchen and is the restaurant's public face.
• The kitchen focuses on classical, produce-first cooking with a short ingredient list and strong flavor.
• Brasato ravioli and soufflé are highlighted as signature dishes.

Signature Ingredients

• Brasato ravioli
• Périgord truffle
• Gambero Rosso
• John Dory, St. Pierre
• Emmentaler veal
• Seasonal asparagus
• Rhubarb
• Sour cream ice cream
• Gruyère cream
• Cheese from the platter

Menu Summary

• Business lunch is available daily.
• The gourmet menu is available in 5-course and 3-course formats.
• Current dishes on the site include Brasato Ravioli with Périgord truffle sauce, Gambero Rosso carpaccio, John Dory, Emmentaler veal steak, and a cheese course.
• Current desserts include poached Abate pear, mille-feuille, Valrhona chocolate mousse, affogato, mango trilogy, and a soufflé.
• A wine list is available as a downloadable PDF.