Badstube

Indulgence and history

“In 1594, on 7th January, a wolf that had attacked the barber’s wife was hunted in Wangen.”

Numerous tales have been told about the Badstube in Wangen. Some of them date back a very long time. Of course, it was once a bath and later on a coal cellar. Today the venerable vault invites you to experience unforgettable culinary delights.

We value seasonal, local dishes and prepare them with skill and great attention to detail. In the Badstube you will find a subtle Mediterranean cuisine, while our wine cellar offers a large selection of fine wines.

Menu

Starters

  • Autumn salad, verjus, hazelnut oil, quail eggs from Wangen 13.–
  • Graved salmon from the Misox valley, amaranth brioche, tender greens 26.–
  • Smoked young boar, butternut squash, Boskoop apple, clove sponge 23.–
  • Sauerkraut soup, lollipop 16.–

Main dishes

  • Turbot, lentils, kale, ginger 56.–
  • Venison sirloin, cardamom, sweet potatoe, salsify 52.–
  • Zurich Oberland beef filet, harissa sabayon, white and blue potatoes, autumn vegetables 54.–
  • Rack of deer, mountain cranberry, black falafel, autumn vegetables 59.–
  • Roasted young boar, cinnamon, ricotta gnocchi, spinach savoy cabbage roll 46.–
  • Spiced chestnut purée, autumn vegetables, mirabelle, cocoa 38.–

Desserts

  • Vanilla cream, caramel crust, fruits 13.–
  • Guanaja chocolate volcano, crispy orange foam 16.–
  • Quince, quince lemon shot, pistachio crumble 16.–
  • Pawpaw from Wangen, mini kiwi sorbet, cocoa mousse 16.–
  • Fresh and matured cheese from the region 16.– / 22.–

Badstube menu

  • Celeriac Bachtel salmon ravioli, yuzu 23.–
  • Cider soup, ham and cep sandwich 16.–
  • Taglierini, Zurich Oberland truffle 23.–
  • Deer, elderberry, spinach schmarrn 52.–
  • Cheese from the region 16.–
  • Variation of the Tipala plums of our garden 16.–

  • Menu 6 courses 135.–
  • Menu 5 courses 119.–
  • Menu 4 courses (1. starter, soup, main course, dessert) 98.–
  • Menu 3 courses (1. starter, main course and dessert) 85.–
  • Menu 3 courses (soup, main course, dessert) 79.–

Wine list

Booking

Gaststube

come into the parlour

Einblick in die Gaststube

The oak floor creaks, the walnut tables bring back memories of the good old days: Time seems to stand still in our Gaststube.

Here we serve good home-cooked meals with a modern twist – just right for aficionados of a wholesome cuisine. But we also provide for the lighter appetite: fine bistro dishes, maybe accompanied by a glass of wine chosen from the specials board. The cosy atmosphere invites you to chat among friends, content with being sociable.

Menu

Starters

  • Green salad with home-made French or Italian sauce 9.50
  • Mixed salad plate 10.50 / 16.50
  • Lamb’s lettuce, croutons, quail eggs from Wangen 12.50 / 19.50
  • Seasonal salad, smoked young boar, elderberry 18.50 / 27.50
  • Celeriac carpaccio, cep mushrooms, mountain-cranberry, lamb’s lettuce 18.50 / 27.50
  • Cider soup 9.50
  • Sauerkraut soup, crostino with Misox salmon 12.50
  • Soup of the day 7.50

Small dishes

  • Toasted Paillasse sandwich with ham, cheese or salami 8.50
  • Hearty sausage salad, "simple" or combined with crunchy salads 9.50 / 17.50
  • Snack plate with raw ham, Bündnerfleisch, salami and cheese 25.50
  • Fresh and matured cheese from the region 15.00 / 23.50
  • Garlic bread 7.00

Vegetarian

  • Autumn vegetable plate, spätzli, nutmeg foam 24.50
  • Vegetable ragout, black falafel, dried tomatoe coulis 24.50

Classics

  • Breaded veal escalope with tomatoe taglierini 31.00
  • Pork cordon bleu with French fries 27.00
  • Veal cordon bleu with French fries 36.00
  • Zurich-style veal stew with crispy fried grated potatoes 36.00
  • Entrecôte with herb butter, sauteed potatoes and vegetables 36.00
  • Club sandwich with chicken breast, tomatoes, eggs and crispy bacon, served with mixed lettuce 21.00
  • Beef tatar piquantly seasoned and served with toast bread 21.00 / 31.00

Trendy

  • Deer ragout, spätzli, braised red cabbage, chestnut 34.00
  • Stripes of venison sirloin, chestnut risotto, aged balsamic vinegar, vegetables 39.00
  • Deer escalope, sauce poivrade, spätzli, vegetables 39.50
  • Game burger, blue potatoes, root vegetables 26.50
  • Steak of young boar, juniper butter, young potatoes, kale 34.00
  • Spätzli with cabbage, cep mushrooms, venison salsiz 28.50
  • Taglierini, stripes of turbot, dried tomatoe, spinach, pine nuts 34.00
  • Bachtel salmon, lentil vegetable curry 42.00

wine list

Booking