Our new winter menu

Winter is here, and with it comes our new winter menu, which brings warmth, depth, and authentic craftsmanship to your plate. Executive Chef Christoph Grauert and his team remain true to their philosophy: regional, homemade, and fresh.

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Craftsmanship You Can Taste

Whether it’s sourdough bread, breadcrumbs, or spice blends, we make everything right here at Restaurant Gleis 1. We deliberately avoid artificial additives, because great flavor requires, above all, time, care, and high-quality ingredients from Switzerland.

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Winter Highlights

Our winter menu combines classic comfort foods with creative touches:

• Appetizers that pique your curiosity:
  Crispy beef balls with sweet-and-spicy cowboy aioli, black salsify with feta and yuzu, or a velvety Prosecco foam soup with leek straws and herb croutons.
• Main courses with character:
  Braised veal shank in beer sauce or our grilled ribeye steak from the charcoal grill—aromatically smoked on the outside, juicy on the inside.
  Fish lovers will also find something to their liking, such as our homemade fish and chips or a whole rainbow trout from Switzerland.
• Swiss Classics:
  From the Stans-style pork cordon bleu to the Waldstätter Pfändli and the hearty “Wäärschafti Röschti,” our Swiss classics have stood the test of time and will remain on the menu this season as well.
• Vegetarian Delights:
  Grilled cauliflower with potato cream and Sbrinz chips, creamy Parmesan risotto, or homemade celery-Vacherin ravioli show just how diverse meatless winter cuisine can be.

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Something sweet to finish off

Homemade carrot cake with low-fat quark ice cream, oven-fresh tarte Tatin, or yogurt panna cotta are the perfect way to round out your visit.

Our winter menu invites you to come in, enjoy, and linger. We look forward to guiding you through the cold season with our culinary delights.