The story
Wirtschaft zum Seeli in Horgen anchors its reputation on refined fish cuisine within a 1692 Riegelhaus. Chef Markus Karle guides the kitchen, combining traditional Swiss elements with contemporary methods. Freshwater catches arrive daily from professional fisherman Stefan Zehnder, securing reliable supplies of Felchen and Hecht from the Zürichsee. The menu extends beyond lake specialties to include saltwater preparations like Wolfsbarsch. Vegan variations complement the protein-heavy offerings, ensuring flexibility for diverse dining preferences.
The meal often opens with a fine smoked Felchen mousse presented as an amuse-bouche. Main courses demonstrate the range of the catch through precise techniques. Filets of Egli and Felchen are fried in almond butter and served with boiled potatoes, while Hecht and Zander appear baked with a tartare sauce. Saltwater enthusiasts receive Wolfsbarsch accompanied by verjus sauce and seafood croquettes. Desserts balance sweetness with texture, featuring a rhubarb ragout with sorbet and chocolate treats. A seasonal option presents mousse crafted from the Felchlin variety over a berry salad.
Dining occurs inside the historic timber-frame building that overlooks the water. Guests may step into the shaded garden, where plane trees provide cover during summer evenings. Interior layouts include the Stübli Ost, a space suited for private events or quiet lunches. Gault&Millau awarded 14 points, highlighting the precision maintained across the culinary program. The beverage selection emphasizes local Zürichsee wines alongside carefully curated international crus.
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