Die Fischerzunft - An Elegant High-End Restaurant On the Rhine
When you visit "Die Fischerzunft" you will notice right away that a culinary turbo was ignited. Shitake-cream soup is presented beautifully in a china red lacquer Bento box together with a lamb-satay. A quail with tea gently smoked on Kim-Chee vegetables. A Monkfish, conspiratorial packed as Viennese Schnitzel with sweet and sour Paprika chutney. And a Sashimi of tuna spiced with Fleur de sel on sprouting salad and with Sesam-vinaigrette.
Regardless of that, the cooking from Chef André Jaeger is light, exquisite and a bit surprising. He fascinates his faithful guests with his new ideas and huge enthusiasm. And before a new dish is served, he is testing with his brigade like most top Chefs do. For one at low temperature carefully fermented Saint- Pierre, which the Chef has packed in a paper-thin, clear rice sheet. Two big Langoustines of the first price range are added, formed into a ring and filled with Wasabi and Miso - an incredible dish! And the second dish, a Bresse-Poularde, which is packed in clay and stays exactly 55 minutes, first at 180 and then at 120 degrees in the stove before it is cracked open at the table. We enjoyed the snow-white little chicken breast with mashed potatoes, a lot of butter and black truffle and served on a small Thai-salad. Naturally the wine card is also from the finest. Local creating has quietly arrived here. Chef André Jaeger notices the huge progresses that were achieved in the "Schaffhauser Blauburgunderland", (a province in the Canton of Schaffhausen) and has taken up 20 of the best local wines in his assortment. He did it because he is convinced and not for local interest protection. 
Getting spoiled from the 19-points level restaurant "Die Fischerzunft" has its price too and you certainly can't expect a McDonald's bill. In figures: You pay for a Yin- and Yang-menu inclusive five different wines $ 212. The big winter menu sets you back at $ 156. On the cheaper side: A three course menu - called the discovery menu - costs $ 76. And in the "Vinopium", the second pleasure address in the house, most dishes can be had for less than 16 dollars. The quality is also right in the lounge. Chef André Jaeger and his partner Jana Zwesper are just not to be had for compromises. There is something that we noticed after visiting many of the best Swiss Restaurants. Why are there so few top women Chefs cooking in those Restaurants? We haven't got an answer yet. Anyway we can't wait to go back to "Die Fischerzunft" sometime later; even so we don't visit that part of Switzerland that much. But the city of Zurich Switzerland is only 46 km and the city of Basel Switzerland less than 100 km from Shaffhausen where the restaurant is located. There are a few things to keep in mind when planning to visit this exceptional restaurant... #1) Try to visit in the Summer or early Autumn - you get perfect views over the Rhine #2) Make reservations at least two weeks ahead of time
Die Fischerzunft is closed: Die Fischerzunft Return from Die Fischerzunft to Restaurants in Switzerland Return from Die Fischerzunft to High End Travel Switzerland
|
To a certain extent a culinary voyage around half the world in ten minutes: China, Korea, France, Japan, Thailand. 
For two new Fischerzunft dishes the brigade has tested especially intensive. 
The search for the ideal combination continues up to the spectacular desserts: The "Fondant" from plain chocolate, rum-ginger Ice cream and caramel sauce is an example of it. 