In the Hermanseck they cook seasonally mostly using ingredients organically grown in the Zurich region. The menu is small and changes every week. The specialities are cordon bleu - sometimes with exotic fillings - and fish: ask for the catch of the day from Lake Zurich. This restaurant mixes the charm of a tavern with the style and the exact service of a eatery - we think a very successful combination.

(27 - 46Sfr)