March 17, 2017: The gourmet Swiss cuisine restaurant, parkhuus, located in hotel Park Hyatt Zurich, is introducing a new menu philosophy, under the aegis of Frank Widmer, kitchen director at the hotel. The centerpiece of the new philosophy is the origin of products that are found on plates later. “We can only truly know where our food comes from by securing it directly from source. For us that means either personally hunting and growing our own vegetables and herbs or doing so, via our handpicked selection of partners”, says Mr Widmer, “we hunt, we fish and we forage, through forest, field and lake in order to provide a complete food experience.”
Each product and each ingredient served at parkhuus, therefore, is selected from suppliers, gatherers, hunters or fishermen who share the same idea of a respectful treatment of nature, animals and fishes. The char was fished in the Lake of Zurich, the horseradish shoots come from the town of Adliswil, and the salmon trout were hatched in Switzerland and are served on locally grown apple tree wood. The "Bison Sampler Plate” combines several variations of bison meat for which the team buys locally raised bison, the whole animal weighing in at around 1,000 kilograms.
The new culinary concept is not only based on the ideas of Mr Widmer, but also on the positive feedback received from the hotel’s guests from Switzerland and abroad as well as regular and new guests from Zurich and the surrounding regions. The proven Swiss “Cuts” of the previous “Hung’ER” concept with its “mouth to tail” approach can still be found on the menu and the popular pork sausages produced by the butcher Ernst Brönniman from Jona will be grilled on the charcoal barbecue placed in the center of the restaurant and will be served with “Züri Frites” and seasonal vegetables.
Coordinates: Dreikönigstrasse 25, 8002 Zürich, Switzerland
