At Schützengasse the simple restaurant interior dating back to the beginning of the last century was retained, but made much more light and airy. The menu majors on Swiss and Italian dishes and a selection of high-quality meat cuts. The ravioli with truffle cream sauce were very good and the swordfish solid, only the lunch side salad was rather spiritless. They also do a rare speciality: bone marrow of beef as a starter. Popular with a well-dressed and slightly cool clientele.