Wirtschaft im FRANZ

Etwas versteck in einem Innenhof liegt das «Franz» - der Name steht für «Frauen im Zentrum» und ist ein Ort für Kultur, Arbeit und Essen. Letzteres bietet man in der «Wirtschaft im Franz» in Form eines durchdachten Überraschungsmenüs. Die ambitionierten modern-kreativen Speisen sind angenehm reduziert und legen den Fokus auf Produktqualität, wobei Gemüse im Mittelpunkt steht. Schön auch das Ambiente dazu: Mit seiner offenen Küche und dem trendigen Bistro-Stil versprüht das Restaurant eine sympathisch-unkomplizierte, freundliche und urbane Atmosphäre.

Michelin-starred status

• Wirtschaft im FRANZ has one Michelin star, marking it as top-tier in Swiss dining.

Chef's table experience

• The restaurant offers a Chef's Table experience for an intimate, kitchen-side dining moment.

Honest, season-driven Swiss cuisine rooted in local producers

• The menu emphasizes seasonality, simplicity, and a deep connection to local producers, delivering modern Swiss flavors with a local-sourcing focus.

Signature Ingredients

• Beetroot: central to the restaurant's vegetable-forward tasting approach, its earthy sweetness is showcased in dishes like roasted beetroot with fermented cherry and juniper.
• Fermented cherry: provides bright tartness that elevates the beetroot and demonstrates the kitchen's emphasis on fermentation and seasonality.
• Juniper: adds resinous, alpine notes that deepen fruit and vegetable pairings and reflect Swiss terroir.
• Leeks: featured as charred leeks, bringing sweetness and smoky depth to the plate as part of restrained, texture-forward compositions.
• Hazelnut praline: introduces crunch and nutty contrast to vegetables, highlighting the balance of textures.
• Brown-butter vinaigrette: a technique that lends nutty richness to vegetables without heaviness, aligning with the menu's refined restraint.
• Swiss lake trout: represents local protein at the core of a vegetable-forward palate, paired with delicate aromatics.
• Dill oil: aromatic accent that brightens fish and herbaceous notes throughout the tasting menu.
• Pickled cucumber: provides acidity and snap to balance richness and depth.
• Celeriac: a key root vegetable used in delicate constructions like the celeriac mille-feuille, highlighting seasonality and produce-led technique.
• Celery leaf sabayon: herbaceous, light sauce that utilizes celery leaves for liberal brightness and balance.
• Alpine mushrooms: seasonal fungi that contribute earthy depth and resonance in warm tart dishes.
• Gruyère (matured): aged cheese adding depth, umami, and savory backbone to alpine-inspired flavors.