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Gasthof HirschenA firework of culinary delights

Wednesday, May 04, 2016
Hirschen Eglisau Gurkegelee mit Kaviar
Opening Times

Tuesday till Saturday 18.30-23.00
Sunday and Monday closed

Address Gasthof Hirschen
Untergass 28
8193 Eglisau
How to get there
Contact
+41 43 411 11 22
www.hirschen-eglisau.ch

Recently we had a special occasion in want of a fine, celebratory dinner. But where? Surely we could have picked one of the many excellent restaurants Zurich has to offer, but I wanted something very special. And Gasthof Hirschen in Eglisau came to mind, where star chef Tobias Buholzer and his wife Sabrina have been indulging their guests with first-class cuisine and much warmth since July 2015.

To my great surprise, the journey only took just under half an hour to Eglisau from Zurich Seefeld. Surrounded by vineyards and located directly on the Rhine, we arrive and get out of the car. The road down to Gasthof Hirschen is picturesque and quaint. The house itself is a historical building, late Gothic, with exposed façade paintings of historical importance. I wish we could stay overnight!

With a slight feeling of holidays in the air and full of anticipation for the upcoming dinner, we enter the restaurant “La Passion” on the upper floor of the house. Hostess Sabrina Buholzer approaches us immediately and gives us a heartfelt welcome. The rooms are fresh and cosy, the table welcoming and lovely. The menu is a firework of delicious culinary delights: nine courses, with each course announced with a greeting from the kitchen, awaited us.

Hirschen Eglisau Noix gras
Hirschen Eglisau Restaurant Spitzenküche
Hirschen Eglisau Wirtshausschild
Gasthof Hirschen Eglisau Gebäude
Gasthof Hirschen Eglisau

It is without a doubt that chef Tobias Buholzer, awarded 1 Michelin star and 16 Gault Millau points, superbly proves his talent here. His passion lies primarily in regional and seasonal specialties, sourcing the freshest ingredients, as much as possible, from sustainable and organic production.

We start with a most excellent sparkling wine from the Eglisauer winery Pircher, which was memorable. As was the one hundred percent vegetarian Noix Gras, an original creation of Tobias Buholzer redolent of the taste and texture significant of Foix Gras. Also succulent was the Naknek wild salmon and the Angus beef from the butcher 'Holzen Fleisch', which followed.

The luscious cheese, and the chocolate carriage, which awaited us at the end, was magnificent. Yes, it was actually a chocolate cart! Loaded with an outstanding selection of Felchlin chocolate, gianduja and truffles. A dreamy conclusion to a truly wonderful evening set in idyllic surroundings. Which, by the way, one can also enjoy on the terrace and in the bistro, with the experience leaving a long lasting, soothing effect.

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Gasthof Hirschen – A firework of culinary delights
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