Wirtshus zum Wyberg, Teufen Zürich

Two floors, two kitchens

The "Wirtshus" in the Zurich lowlands has been a go-to address for regional cuisine since 1994. Run by Martin Aeschlimann together with his wife Carol and his sister Rebecca, it is now a second-generation family business. His parents, Peter and Luzia, continue to lend a hand. Together, they manage the two floors of the establishment.

The menu for the tavern on the ground floor features veal meatloaf made according to a family recipe, veal liver, braised dishes and burgers. Upstairs, the Pratum restaurant features gourmet menus. Pratum is Latin for meadow – a name fitting for a cuisine that draws on the surrounding meadows and forests, and which has reaped 15 GaultMillau points. The Wyberg doesn’t choose between refined and hearty fare: The Aeschlimanns dedicate one floor to each.

What do the guests order, what does the chef love?

Martin Aeschlimann shares his favorites between the two floors. He’d start in the Pratum with game ravioli with wild boar shoulder, tomatoes and feta, followed by pike-perch from Rafz with marigold petals, carrots and corn cake. In the tavern, his choice is simpler: pumpkin gnocchi with pumpkin seeds and chutney, followed by a crispy chicken burger with the homemade sauce, onion chutney, an organic quail egg and French fries.

The diners at the Pratum often start with the "Chef" corn salad. This is followed by game specialties: venison, red deer and wild boar in three small pots, accompanied by spaetzle noodles, mashed potatoes and polenta. At the tavern, the homemade Wyberg garlic bread is very popular, while for the main course, the diners’ choice often falls on the beef filet with a cheese crust. On that note, it is clear that the most difficult decision of the evening at Wyberg is to be made before the first course: whether to take the stairs or not.