What the team at "Rosa Pulver" in Winterthur has been doing for years is exemplary: in terms of taste and service, of course, but also in terms of sustainability. And they do so in a relaxed manner, without ever pointing a finger. This was also the case during our visit at the beginning of the year, which is almost traditionally vegan at "Rosa Pulver". However, anyone familiar with chef Michael Dober's creations knows that you certainly won't miss any animal products here. This starts with the sourdough bread, which the team has been baking itself for years and is one of the best in the country. It is usually served with whipped butter or sometimes lard. Today it is served with flavored margarine. This does not detract from the enjoyment. The same applies to the dishes that follow. Guests can choose between four, five or seven courses, with the option of adding an intermediate course if they feel like it. Fortunately, we were asked for this by the attentive service! The intermediate course "All about carrots" was definitely one of the highlights. In the center is a smoked carrot, which is hard to beat in terms of aromatic depth, accompanied by various carrot variations. The pizzoccheri served as a snail with raisin cream, garlic, ponzu sauce and miso were also delicious. This small highlight serves as a sidedish for the main course with black salsify and miso. The skin products on the plate - buckwheat, miso and the vegetables - come from local farms and organic production, as you would expect from "Rosa Pulver". Absolutely exemplary.
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