The story
The Restaurant zur Sonne is one of Winterthur's oldest inns, second only to the Hotel Krone (1434), and one of the coziest. Here, chef and owner Urs Benz presents a menu of honest, confident Swiss cooking built on fresh, regional ingredients. The kitchen describes its style as "SwissHuusChuchi"—house-made Swiss cuisine, traditional in soul but adapted and refined for today.
The heart of the menu lies in its seasonal approach. Vegetables and fruits come from nearby cantons—Flaacher asparagus, Thurgau strawberries—and the potatoes for the famous rösti arrive straight from the farm in sacks. With twenty-four varieties of rösti, each "hausgemacht" (house-made), the kitchen invites you to take your time. Other signature dishes include Züri-Gschnätzlets (zurich-style sliced veal in cream sauce), Kalbsläberli (calf's liver), and fine Cordon Bleus.
In summer, the terrace opens on the first floor between the buildings of Winterthur's old town, an inviting spot for slow lunches and relaxed dinners. Guests can also order a "Röschti über d'Gass"—rösti box to take away—or browse a selection of takeaway Swiss specialties from the food wagon on Marktgasse during weekday lunchtimes.
The restaurant's commitment to quality and tradition has earned it a Michelin recommendation, a quiet nod to its consistency and the skill of its kitchen. It is a place where diners can expect classic Swiss dishes made with conviction, not fanfare, in a setting that feels both historic and welcoming.
Recognition
Ambience
Details
History
When a helicopter rattles over the tranquil Limpach Valley between Bern and Solothurn, it may well be a well-heeled guest heading to the Sonne Scheunenberg. There is ample space to land on the meadows surrounding the former farmhouse, and the refined French cuisine of experienced chef Kurt Mösching, along with the impeccable service overseen by Iris Mösching, will satisfy even the most discerning guests. Following the aperitif and a parade of small bites in the garden, the elegant dining room impressed with starters such as gnocchi with fresh morels atop salsify in a wild garlic sauce, alongside an exclusive scampi carpaccio with tuna sashimi served with green asparagus. The Tom Yum Kung soup with black tiger prawns arrived with a pleasantly spicy kick; the main courses were flawlessly executed: crispy pan-seared zander from Lake Maggiore served with savoy cabbage and porcini mushrooms, tender veal loin accompanied by crisp vegetables, or a Beef Fillet Royal with cardy vegetables, served with celery purée and potato terrine. A fitting conclusion was provided by the lavish dessert: a Tarte Tatin served with a rich vanilla cream sauce, accompanied by Granny Smith sorbet and vanilla ice cream drizzled with Chartreuse sabayon. An impressive wine cellar.
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