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This is the hotel's centerpiece and where Executive Chef Tino Staub is dedicated fully to the search for internationally inspired flavor combinations that are fascinating and challenging. His approach perfectly complements the Widder brand, whose bar has long been considered the city’s largest liquid repository of flavors.
Executive Chef: Tino Staub
Manager: Rafael Vasquez
AuGust showcases the finest meats and sausages in an atmosphere of rustic chic. There are classics such as Leberkaese, home-made pâtés, terrines and pies. Delicacies from other countries, such as prosciutto culatello con cotenna from Italy’s Parma region, and on-trend novelties such as beef jerky with Swiss Alpine herbs complete the menu.
Executive Chef: Daniel Käser
Manager: Carlo Bentrel
Offering a quiet oasis amidst the bustle of city life, the Widder Garden is nestled in a cozy courtyard surrounded by historic townhouses. Open from spring through autumn, this is the perfect spot to gather with friends over a house-made specialty coffee, light summer lunch or a champagne aperitif.
Musicians and live music enthusiats from around the world have been gathering at the Widder Bar for decades, making it among the top spots in Zurich. To accompany the tunes,choose from over 1,000 lables listed in the world-famous library of spirits, including over 250 varieties of single malt whisky.
The Wirtschaft Zur Schtund–a casual, lively restaurant with personalized service–is one of the last of its kind in Zurich. A chalk board adorns the wall listing the daily changing menu, while locals and guests alike meet to relax and enjoy a glass of wine and the original flammkuchen–a traditional flan with sour cream, bacon and onions.
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