Weisses Rössli

Our visit confirmed that The Rössli and its crew rightfully deserve fifteen points. The kitchen, led by Ivan Capo (who competed with the Swiss national culinary team at the 2024 Culinary Olympics in Stuttgart), made this clear. The menu has not changed drastically. However, what lands on your plate is of the finest quality and testifies to exceptional craftsmanship. He has The Rössli firmly under control: there are no awkward wait times, even when the restaurant is packed, thanks to a motivated and cheerful service team. As ever, you can customize your own menu from a select selection of starters and main courses. A four-course meal is available for the reasonable price of 110 Swiss francs, with wine adding another 52 francs; a non-alcoholic beverage pairing is also offered. We made sure to sample every starter: we ordered strategically so that all the appetizers arrived at our table simultaneously. A perfectly poached organic egg served with spinach and truffle. Beautifully translucent red prawns paired with refreshing mandarin and a hint of vanilla. Ivan’s beef caramella served with onion cream. Vegetarian Parmigiana della nonna. Apulian burrata. A pumpkin variation featuring goat cheese and hazelnuts. Now that’s enjoyable dining! As for the main courses? We were particularly impressed by the partridge ballotine and crispy pan-fried thigh slices served with a rich jus. The pork belly from Thurgau’s apple-fed pigs, paired with wasabi, black garlic, and savoy cabbage, remains a staple at The White Rössli. The juicy seared monkfish with wild broccoli and an excellent, delicate mustard beurre blanc was equally convincing. The only misstep: the tortelli with Périgord truffle were completely overpowered by truffle oil. Skip it entirely! A lovingly curated cheese board served at the ideal temperature, followed by creative desserts.