An event only becomes a success with the right culinary accompaniment. With us, experience catering at the very highest level. Prepared with attention to detail and matched to your wishes.

Part of preparing for your event with us is the planning and preparation of an appropriate menu – ultimately, it should also leave a lasting culinary impression with you and your guests. We serve seasonal specialities and classic dishes. Catch a second wind during your workshop with a reception; enjoy an elegant dinner at your wedding or spoil your employees with a grand Christmas dinner.

We are pleased to put together a customised proposal for your event.

An extract from our range

Finger food reception

Selection of hors d’œuvres

5.50 pro Häppli / per hors d’œuvre

Small skewers
– Tuna with pancetta and coriander
– Snow peas with truffles and dried tomatoes rolled in veal
– Nut-aroma Swiss beef tartare in a brioche
– Cherry tomatoes pickled in a herbal sud with celery stalks*
– Wraps with pastrami and rocket cream
– Baked prawns with salsiccia
– Chorizo baked in puff pastry

Hors d’œuvres in glass
– Zunfthaus sausage and cheese salad
– Couscous salad with chicken praline
– Fennel and orange salad with smoked strips of duck breast
– Roast loup de mer on pea purée**
– Poached chunks of salmon with saffron risotto and baby spinach**
– Strips of beefsteak on bramata polenta and peperonata with jus**
– Small meat patties with mashed potatoes and seasonal vegetables**
– Baked Wiener schnitzel on warm olive-potato salad**
– Strips of veal Zurich style with mashed potatoes**
– Sugar snaps-couscous salad with lemongrass foam*
– Ravioli from Patrizia Fontana with various fillings*/**
– Potato gnocchi with orange-chicory and peperoncini */**
– Sweet potato curry with vegetables */**

* vegetarian
** warm

Sweet hors d’œuvres
– Raspberry cheesecake with fresh berries
– Mandarin quark tiramisu
– Chocolate mousse topped with pears


Cup of Riesbächler wine soup


from the finest drops from the Zurich Oberland region, refined with raisins and cream

White asparagus soup


with sautéed green asparagus and orange foam

Yellow pepper soup


with croutons and wild garlic pesto

Wild garlic ravioli


on sautéed asparagus and passion fruit foam

Avocado salad


with shrimp, spicy chorizo and bread chip

Main dishes

The finest Zurich meadow-fed veal


Slice of roast beef loin and buttery braised cheek with potato and celery, with carrots, finely seasoned with vanilla

Sirloin steak cooked in one piece


with home-made herbal butter on wild garlic risotto and candied carrots

Chunks of veal


on carrot-potato purée with sautéed broccoli, red caramelised onions, kohlrabi pears and hearty thyme jus

Fillet of char


from Lake Zug on barley risotto with baked beets and slightly spicy saffron foam

Herb crepes


filled with vegetables cooked with tomatoes on beet couscous and almond milk foam


"Pfarrhaustorte" (parson’s house cake) Schmiden-style


The Schmiden interpretation of this Zurich classic cake with vanilla cream, stewed apples, butter crumbs, apple sorbet and chips

Rhubarb cake


with yoghurt ice cream and cream

Pear parfait


with crumble and marinated strawberries