Best Swiss Restaurants - Meet Tina Turner or Cecilia Bartoli at the Kunststuben

Eating out at the Kunststuben is never just a beautiful routine. Year after year new courses are emerging which brings back even spoiled gourmets. That's probably why Tina Turner who lives close by and opera star Cecilia Bartoli are regular customers.

They call him: Petermann, the wonder man? It is like a small miracle how Horst Petermann, who with strong German roots choose Switzerland as his home country and with increasing years as a professional chef, cooks looser, more elegantly and with more fantasy. He is the best chef in German-speaking Switzerland and I am sure that he won't get pushed from the throne that fast.


Why, that is quite simple: First, this chef isn't just very talented, but also incredibly disciplined.

Second, he is also very ambitious. When newcomers are entering the scene, he will simply go ahead even

quicker. And third, he has excellent partners... Like Rico Zandonella, who in the cold cuisine and with the desserts in a juvenile manner without worry, but as disciplined like his instructor has taken over the commando.

And of course Iris Petermann - a woman with taste, which in front as well as behind the scene is taking care for a good tendency, instructs discrete young service co-workers, slides ducks like a world champion and dips her restaurant Kunststuben daily into an impressing flower sea. What a wonderful trio!

In plain language that means that limes, lemons, oranges, grapefruits, vanilla, star anises and coriander are cut and mixed together.

The turbot is finally put in a Teflon pan and in olive oil and turned just to the right point of heat and served on young spinach. It takes much intuitive feeling in roasting and handling food in the delicate acid.

Horst Petermann is sometimes searching for days to look for ideal combinations and dosages. So what dishes are really coming from their hot kitchen? Tortellini filled with Ox tail, which depending upon season is eaten with white Truffles. A glazed Milke poured on Mediterranean vegetables.

Then a quail filled with a fine mass from liver, kidney and heart and then served with top class egg-sponge risotto.

It is followed with a Bresse-Poularde with classic Albufeira-sauce.

Or a tender piece of deer meat brought in from the summer hunting season.

For those who appreciate the simplicity of a dish of eggs and Piedmont truffles, Horst Petermann's wonderful "eggs scrambled in truffles, stuffed with liver and artichokes" is a revelation.

The eel-mousse is the carrier ship for fine Russian caviar. But by far my wife's and also my favorite is the refined Vinaigrette de sesame with curry, ginger, honey, pink pepper, coriander, lemons and pepperoncini which makes it from a good tuna-millefeuille an excellent but a bit surprisingly spicy tuna fish dish. You can tell that his great love is fish, which he prepares with subtlety and great delicacy. Truly enchanting!

At the Kunststuben, regular customers arrange their menu in such a way that they still have the capacity for the cheese dishes and for "les desserts de Rico".

The Kunststuben has very attractive lunch menus and in the summer, Candlelight service in their beautiful garden. This restaurant is

for the quality of food not at all expensive. You can expect to pay about USD 65 for lunch and between USD 110 to 160 for dinner or on the cheaper side - à la carte between USD 92 to USD 112.

This fine restaurant is closed on Sunday and Monday, two weeks in February and three weeks from the middle of August.

Contact details:

Kunststuben
Seestr. 160
8700 Küsnacht/ZH
+41 (0)44 910 07 15

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