The story
Wirtschaft zur Burg in Meilen has long anchored itself through a strict commitment to regional Swiss cuisine. When founding chef Turi Thoma retired in summer 2024, he ensured continuity by passing the reins to sous-chef Cham Günter and longtime hostess Sascia Held. Gault&Millau recently awarded the restaurant sixteen points, specifically praising how seamlessly the new leadership maintains quality while introducing fresh creations. The duo now guides the kitchen with a shared philosophy that every item, from the aperitif to the final coffee pastry, must be handmade simply because the flavor demands it.
The current menu highlights crisp pike fillet fried in butter and served alongside a creamy Waldmeister sauce and finely textured broccoli mousse. Earlier courses often feature tartare made from freshly caught felchen, balanced with shaved fennel, pickled radishes, and toasted hazelnuts. For heartier days, guests can order a blanquette prepared from a traditional soup hen, paired with salted lemon, glazed carrots, and slender green asparagus. Each preparation leans on straightforward Swiss cooking methods, allowing the freshness of the ingredients to dictate the final presentation.
Dining at Wirtschaft zur Burg unfolds without pretense, focusing instead on steady hospitality and a carefully curated wine list. The cellar emphasizes regional Crus that complement the day’s catch and harvest without overshadowing the plates. Guests often begin their visit with a glass of Burg Truubebrand, a house-distilled grappa drawn directly from the estate’s own vines. Even the accompanying bread and black wheat grissini are baked on-site, reinforcing a Swiss kitchen culture where nothing enters service unless it meets exacting standards.
Recognition
Ambience
Details
