The charming brasserie in the recently renovated “Grand Hotel Belvedere” is packed to capacity. A glance at the menu reveals a mix of classic brasserie dishes, modern “pop cuisine,” and summery vegan options. Head Chef Will Gordon follows a plant-based diet himself, so he makes sure the menu offers a well-balanced selection. We leave the choice up to the kitchen and are served a mix of different dishes and styles, starting with various appetizers to share. A creamy hazelnut “gazpacho” with grapes and shiitake mushrooms, a salad with stracciatella, eggplant, tomatoes, and focaccia croutons, and a “cheeseburger tartare” with mustard, cornichons, mayonnaise, and a cheese crust—a dream for fast-food fans. The fresh, summery options balance out the intense tartare nicely. We also share the main courses. There’s a beautifully succulent salmon trout with a herb salad and a rich yellow turmeric sauce, and wonderfully tender beef cheeks—marinated for 48 hours and slow-cooked—served in a hearty jus with asparagus. These are served with an impeccable potato gratin and the so-called “superfood salad” with bitter greens, raspberries, nuts, and quinoa—which, for our taste, was dressed with a bit too much of the rather sweet sauce. For dessert—all of which are vegan—we opt for a blueberry tart with meringue and the “fruit salad”; the latter turns out to be a surprisingly delicious mix of beets, carrots, coconut ice cream, and lemon verbena sauce. The wine selection is solid, with some nice options from Switzerland.
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