At Café du Grütli, simplicity is in good taste
In a cosy yet industrial atmosphere, nestles the Café du Grütli. Café du Grütli. Carpets and lanterns warm the space, while the high ceiling and metal staircases symbolize the raw soul of the place. The whole works harmoniously together to create a convivial room bathed in light thanks to the large bay windows. For those who like a bit of height, tables on the upper floor offer a bird’s-eye view of the rest of the establishment. A warm and attentive welcome makes for a particularly pleasant dining experience.
Creamy hummus
At lunchtime, the menu is deliberately short: two starters, three main courses, one of which is not vegetarian. An assertive and rather pleasing choice. The mixed salad, apparently very classic, quickly reveals a pleasant surprise. Its sesame oil and ginger-based dressing adds an original touch and takes us far away from the Swiss winter. Thin slices of white cabbage, carrot and beet provide a crunchy freshness, while radish adds a hint of spiciness. The mix of toasted seeds completes the dish, adding texture and deliciousness.
For the main course, the millefeuille of celery, beet and butternut, accompanied by lentil hummus and dill oil, perfectly illustrates the house philosophy. The vegetables are cooked just right: they melt in the mouth, yet retain a pleasant chewiness. Their clean, pure flavors reflect the quality of local, seasonal produce. The delicately creamy hummus adds sweetness and acts as a link between the different elements on the plate. The interplay of temperatures between the warm millefeuille and the cold preparation adds a dynamic touch to the whole. The dill oil, fresh and slightly acidic, subtly awakens the whole. A comforting dish, balanced and full of character.
Clear ideas
At Café du Grütli, simplicity is a strength. The dishes are well thought-out, with clean tastes and a few well-measured touches of originality that make you want to come back again and again. A sincere cuisine, based on good products and masterful combinations. In the end, pleasure often comes down to little more than clear ideas, real flavors and a plate that speaks to the heart as much as to the palate.
