The story
Menoir, in the heart of Winterthur’s old village centre, has earned a Michelin Recommended distinction for its honest, seasonal cooking. The restaurant is run by Flavia Hiestand, Markus Burkhard, and Michael Schädeli, who bring a shared passion for quality and craftsmanship. Their kitchen is rooted in Classic French techniques but driven by a regional, seasonal approach – using carefully sourced ingredients and transforming them with respect and skill.
At Menoir, the philosophy of circularity is lived daily. Whole animals are processed and every part is used with care, whether for refined menus or simpler dishes. Guests compose their own three-course menu from a curated selection of starters, intermediate courses, and mains – priced at CHF 95. Meat and vegetarian options are both available, and the meal can be rounded off with a dessert or a cheese selection. This approach makes the seasonal French cuisine both accessible and deeply thoughtful.
The restaurant combines the charm of a traditional country inn with modern flair. In addition to the main dining tables, a communal table (Stammtisch) offers a small à la carte selection for spontaneous visits over a plate of food or a glass of wine. When the weather allows, all dishes are also served in the idyllic garden. Menoir is open from Wednesday to Saturday, starting at 6 pm, and closes for a winter break from 24 December to 7 January.
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