Winter is here, and with it comes our new winter menu, bringing warmth, depth, and honest craftsmanship to the table. Chef Christoph Grauert and his team remain true to their philosophy: regional, homemade, and fresh.
Craftsmanship you can taste
Whether it's sourdough bread, breadcrumbs, or spice mixes, everything is made right here at Restaurant Gleis 1. We deliberately avoid artificial additives, because good flavor requires time, care, and high-quality Swiss products.
Winter highlights
Our winter menu combines classic comfort food with creative touches:
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Appetizers that pique your curiosity:
Crispy beef balls with sweet and spicy cowboy aioli, black salsify with feta and yuzu, or a velvety Prosecco foam soup with leek straw and herb croutons. -
Main courses with character:
Braised veal shank in beer jus or our charcoal-grilled rib-eye steak—aromatically smoked on the outside, juicy on the inside.
Fish lovers will also find something to their taste, such as homemade fish and chips or a whole rainbow trout from Switzerland. -
Swiss classics:
From Stanser Schweins-Cordon-bleu to Waldstätter-Pfändli and spicy "Wäärschafti Röschti," our Swiss classics have proven themselves and will remain on the menu this season. -
Vegetarian delights:
Grilled cauliflower with potato cream and Sbrinz cheese chips, creamy Parmesan risotto, or homemade celery and Vacherin ravioli show just how varied winter cuisine can be without meat.
Something sweet to finish off
Homemade carrot cake with low-fat quark ice cream, oven-fresh tarte tatin, or yogurt panna cotta round off your visit in delicious style.
Our winter menu invites you to arrive, enjoy, and linger.
We look forward to accompanying you through the cold season with our culinary delights.
