In 2023, the "Maihöfli" restaurant reopened under the new management of UniQuisine and head chef Robert Steuri. Just one year later, the young team cooked their way to their first Michelin star. In the middle of the Maihof quarter, simple design and high-quality materials are combined with the charming spirit of the former Quartierbeiz. For lunch and dinner, guests can choose between a meat, a fish and a completely vegan menu - a clear and creative statement from the kitchen crew. The wine list contains no new discoveries - so we choose the wine accompaniment, which surprises us all the more positively. We start with a slightly spicy kimchi and a combination of kohlrabi and seaweed. This is followed by mackerel, mussels and beurre blanc. A homemade noix gras with brioche is served as a vegan counterpart. A special highlight is the reinterpretation of goulash, in which halibut is skillfully combined with a goulash reduction. This is accompanied by the traditional steamed roll to soak up the delicious sauce. The beef cheek as the main course was also perfectly prepared - it was marinated in red wine and vinegar for around ten days, as chef Steuri explained to us during the presentation. The purely vegetable counterpart made from beetroot was also prepared extremely elaborately: First dehydrated, then re-injected with the extracted juice and finally braised at a low temperature - it melts in your mouth! You can tell that Robert Steuri's team spares no effort and creates tasty creations.
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