In the small village Uetikon am See just 18 kilometres south of Zürich you will find Wirtschaft Zum Wiesengrund. Married couple Hans-Peter and Ines Hussong have managed the small picturesque French restaurant for more than 20 years now. Despite its location a bit outside a central hub such as Zürich it is so worth your visit.

The balance between Hans-Peter Hussong as master in the kitchen and his wife Ines as the restaurant manager works perfect and it almost feels like coming home to someone when Ines welcomes you at the entrance door. Hospitality is the key word here and the restaurant’s concept is far away from today’s ultra modern and overdesigned top restaurants.

As a matter of fact traditional restaurants like Wirtschaft Zum Wiesengrund are very important but something that is harder and harder to find, at least when we talk about the absolute top restaurants. Wirtschaft Zum Wiesengrund does not have any English menus and German is the language to recommend even if Ines Hussong’s English works well.

The food and service are top class and always lean on the friendly more personal style rather than the modern sleek designed way as you are used to in the big cities. You have a selection of tasting menus and à la carte to choose from and all we have had has married with the taste buds in an instant.

Foie gras is obvious and the suckling pig as well, but the scrambled eggs with scallops and kings crab surprise you with the perfect balance of tastes. Our favourite is the South African langoustine with sweet beans, but it is almost a tie with the John Dory that also is fantastic.

Wirtschaft Zum Wiesengrund grows their own vegetables and herbs and in the summers you can sit in the lovely garden. Hans-Peter and Ines Hussong’s restaurant is the puzzle piece in the gourmet heaven that we wish never will extinct, but considering how few restaurants, if any, of this genuine and classic kind that start up, makes us doubtful about their future. Wirtschaft Zum Wiesengrund is great so what are you waiting for?

Written by Andy