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Wirtshus zum Wyberg
Regional German
A country inn in the Zurich hinterland where the menu swings from lobster to house-made veal meatloaf without any apparent identity crisis. There are two rooms: a simple ground-floor Wirtsstube and a slightly dressed-up upstairs dining room with a terrace that turns into a fondue parlour come winter. Classic and seasonal cooking, Bib Gourmand recognized, and a shop on site for taking the good stuff home.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Lobster
“The menu ranges from lobster and wild boar entrecôte to classics of regional cuisine such as house-made Kalbshackbraten (veal meatloaf) and beef fillet stroganoff.”
Michelin Guide -
Wild boar entrecôte
“The menu ranges from lobster and wild boar entrecôte to classics of regional cuisine such as house-made Kalbshackbraten (veal meatloaf) and beef fillet stroganoff.”
Michelin Guide -
Kalbshackbraten
“The menu ranges from lobster and wild boar entrecôte to classics of regional cuisine such as house-made Kalbshackbraten (veal meatloaf) and beef fillet stroganoff.”
Michelin Guide -
Beef fillet stroganoff
“The menu ranges from lobster and wild boar entrecôte to classics of regional cuisine such as house-made Kalbshackbraten (veal meatloaf) and beef fillet stroganoff.”
Michelin Guide
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