Menu - Villa Schweizerhof

While we stayed in the Swiss farm and were through the menu, we thought it would be good to try the villa. we were taken directly from the hotel shuttle to the... read more While we stayed in the Swiss farm and were through the menu, we thought it would be good to try the villa. we were taken directly from the hotel shuttle to the door where the staff was waiting to welcome us. we were the only ones in the shuttle, it would have been nice if they knew who we were, but this is probably the only thing they could improve. the villa is very cozy and a typical Swiss restaurant. the ceilings are high and the windows are large that gives an open and spacious feeling. the tables are beautifully designed, not too close and the chairs comfortable. the menu is seasonal so we decided to go a la carte instead of the 6 curs gourmet menu. we were served with very nice brot and a dip along with a generous amuse bouche. I started with pumpkin soup that was very pleasant, although pumpkin soup is hard to get wrong. my partner main course was the filet steak cube in a whisky sauce with roasted kartoffeln. it looked very nice and apparently also tasted very good. I chose the ochsenhacker. I had a blackhead, but ochse. Of course there was a very impressive piece of bone on my plate when that was served. the flesh was tender and plentiful and everything was very beautiful. after that we received a pre-dessert of chocolate mousse with lime taste that was excellent. it followed a dessert that was actually the best dish we had. I decided for the patches of zigarre that not as I expected, but rather as (in the did it) a plum filled cannoli with plumen sorbet and a plate dressing of chocolate. my partner had the chocolate cake, but the yogurt ice was not blueberry as described, but more in the direction caramel. both desserts were excellent, although the yogurt ice was rather tasty and was exaggerated by the yogurt sharpness. cut with very beautiful coffee and a rich pralin and accompanied by a cheap, powerful South African red wine. the total bill was about 250, which all of this puts on the upper middle prices, which was very reasonable for what we got.

We visited the villa very recently and were delighted with the preparation and service. we ordered the three cursor tasting with an additional appetizer of tart... read more We visited the villa very recently and were delighted with the preparation and service. we ordered the three cursor tasting with an additional appetizer of tartaric acid. we first asked the wetar, and it followed shortly after the amuse bouche. the tartar was not excessively seasoned and well accompanied. followed by a twax breast, accompanied by a local spring roller. the pumpkin soup was reinforced with a hazelnut leach at the table. we both had the venison escape, and it was a leak for the eyes, nose and palate. the venison sausages and backstrap were served on a bed of sauteed red cauliflower with on the stem grilled baby nuts sprouts, to size slices of root vegetables and glow wine marinated apples. was also spaetzli with venison cherry cream sauce on the side. every bite was rewarded. we decided to conclude our weins (a cheap 2016 st. emilion) as dessert. the service was attentive, but the tempo was not forced. in all, a well-prepared and executed meal that was about as satisfied as I have ever experienced at a price that is appropriate for what is delivered.