Parkhuus
The following culinary creations are our team’s cherished favorites - refined over generations and perfected with unwavering passion. Our credo? A dish must captivate from the very moment it is plated. This dedication makes these recipes so special and keeps us coming back to them over and over again.
Starters
SESAME AND WATERMELON
Lettuce | Snap Peas | Ponzu
AMELIE’S CHILLED SOUP
Thai Basil | Rhubarb | Yuzu
CARROT-MISO SOUP
Orange | Tomato Ravioli | Balsamic
OCTOPUS AND MOSCARDINO
Chorizo | Fava Bean | Blue St. Galler Potatoes
MARCIN’S BONE MARROW TARTARE
Balsamic | Focaccia | Dehydrated Egg Yolk
BALFEGO MOSAIK
Mango | Salmon | Teriyaki | Dashi
Main Courses
COLIN AND CAVIAR
Cauliflower | Yuzu | Buttermilk
SUZUKI SEABASS
Beetroot | Truffle Polenta | Broccoli
ALEXANDRA’S KING CRAB
Bottarga | Tagliolini al Nero di Seppia | Guanciale | Citrus
DRY AGED CHICKEN
Maitake | Cherry | Palatinate Carrot
FABIAN’S VEAL CHEEK
Orange Risotto | Mushrooms | Truffle Pecorino
LAMB RACK AND TACO
Pastinake | Thymian | Mashed Potatoes
BISON FILLET AND PLUM
Celery | Madeira | Potato Gratin
Cuts
AGED SWISS BLACK ANGUS (300 g)
Premium and exquisite, the Rib Eye steak impresses with its juicy texture, and an intense, full-bodied flavor.
CÔTE DE BOEUF IBERICO (500 g)
Aged on the bone and served with a fine roasted aroma, the Côte de Boeuf combines savoir-vivre and culinary sophistication in an incomparable gourmet experience.
AUSTRALIAN WAGYU STRIPLOIN (250 g)
With a marbling score of 8–9, this premium steak stands out for its exquisite marbling and exceptional quality. The rich intramuscular fat delivers an unparalleled melt-in-your-mouth flavour experience.
Sides
Mixed Mushrooms
Truffle Risotto
Mashed Potatoes
Seasonal Vegetables
Spinach
Dessert
ORIGINAL BEANS CHOCOLATE
Cherry | Sakura
YELLOW PEACH
Earl Grey | Almond | Lemon Verbene
WILD BLUEBERRY
Lime | Peppermint
CHEESE FROM WILLI SCHMID - STÄDTLICHÄSI LICHTENSTEIG
Fruit Bread | Fig Mustard
Let us help.
If you have allergens or dietary restrictions, please let our staff know.