The story
In Speicher, Aglio e Olio serves refined European cooking that balances culinary ambition with unmistakable approachability. Under Chef Marc Hohl, the kitchen aligns its menus with the seasons and local harvests, treating European cuisine as both a craft and a conversation. Guests often start with a curated amuse-bouche before moving to layered starters like smoked Scottish salmon tartare paired with yogurt and green asparagus soup. Main courses highlight precise techniques, such as sous vide Australian beef served alongside potato croquettes and calf jus, or Pacific tuna carpaccio accompanied by a lemon grass risotto.
The dining space maintains an upscale ambiance without sacrificing comfort or familiarity. A sunlit terrace extends the seating area during warmer months, while the interior preserves a relaxed charm that keeps regular guests returning. Despite earning fifteen Gault Millau points, the establishment deliberately avoids pretension when presenting European cuisine, prioritizing genuine conversation and unhurried meals over formal rigidity. Even the wine selection reflects this balance, with a dedicated cellar storing an extensive collection of small-format bottles.
Desserts arrive with careful attention to texture and regional fruit profiles. A rhubarb cheesecake topped with strawberry purée and hazelnut espuma provides a light conclusion to multi-course evenings. The kitchen adjusts its offerings to match daily market availability, ensuring that every visit offers something distinct. Patrons consistently cite the harmonious blend of skilled preparation and unpretentious service as the true measure of success here.
Recognition
Ambience
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