Maison Manesse Be there or be square

Thursday, January 19 2017

Opening Times

Wednesday to Saturday: As from 6 pm


Maison Manesse
Hopfenstrasse 2
8045 Zurich-District 3
.How to get there


+41 44 462 01 01

The restaurant at the Hopfengasse at Manesseplatz is no longer an insider tip. Chef Fabian Spiquel offers Fun Fine Dining at the highest level, which Miguel Ledesma skillfully serves with his distinctive charm and affable style!

Innovative compositions using the best regional ingredients, served in an easy-going, relaxed atmosphere. Maison Manesse attaches great importance to a light kitchen and cooperates with various small producers from the region. For their own specially baked in-house bread, Demeter certified flour is used and a large portion of the vegetables is supplied by from Niederweningen.

The welcome is very warm, and we start directly with a specialty of the house, a Negroni, with wild mandarines from Sicily. In the Maison, the classic menu is relinquished - there is a surprise menu. The courses are replaced by 13 to 16 dishes, whereby the guest of course names his preferences and indicates possible allergies. At Maison Manesse everything can be prepared: fish, meat, vegetarian or vegan, lactose, or gluten free.

Restaurant Maison Manesse Fisch
Restaurant Maison Manesse Dessert
Restaurant Maison Manesse Sachen
Maison Manesse Onsen Ei
Restaurant Maison Manesse
Resraurant Manesse Fabian

We start with a small mystery task, the Amuse 5-Tastes, where the five flavors are served in the form of essences, which the guest should sip with a drinking straw and guess.

"When you drink a little, it leaves you crying for more," says Fabian grinning!

And we want more and decide for a drink accompaniment, and enjoy every single dish. The lobster poached in nori butter is served on a chutney of fermented green tomatoes, which Miguel dishes up with a potato and tomato mayonnaise, smoked herring caviar and tomatillos.

An absolute highlight is at the same time a specialty of the house, namely an onsen egg, cooked over an hour in a water bath at 63 °c, served on quinoa pasta with the best white truffle. A wonderful sake from Kyoto is served. Also with the Peruvian-inspired mussel dish, we drink the customary Cusquena beer from Peru.

After already having twelve culinary courses behind us, we don’t feel we’ve over-eaten and we’re excited about the dessert. My companion is served the chocolate cake with hazelnut, raw milk ice cream and caramelised orange peel, and I am looking forward to a poached quince with créme brûlée, quince puree, and sea buckthorn ice cream. A X-mas Gin & Tonic accompanies the quince and a cherry wine from Frederiksdal of Denmark is served with the chocolate cake.

Instead of an espresso, we choose a white rock tea, which rounded off the mulled wine marshmallows, which we grilled at the table on the open flame.

The Maison Manesse surprises and delights with every course and Fabian Spiquel is certainly one of the most experimental talents in the Zurich gastro-scene!

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