Zeughauskeller, which was originally an old armory – Zeughaus was transformed into a restaurant in the year 1927. The location of Zeughauskeller at the Bahnhofstrasse makes it easily accessible through the Paradeplatz tram route. The interior of the restaurant features vertical columns and timber beam ceiling. The original structure of the earlier armory was restored even after the reconstruction. Since 2002, the supervision of Zeughauskeller Restaurant in Zurich has been done by Tony Hammer. The restaurant can accommodate around 240 guests and there are nearly 70 employees at the service of the guests.
The prime reasons behind the popularity of this restaurant are its excellent quality of food, reasonable rates and friendly service. The Zeughauskeller has gained popularity even across the Swiss borders for its fine regional cooking and traditional meals based on old recipes and cooked in authentic method.
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Dining at Zeughauskeller
The menu at this restaurant is prepared keeping in mind the contemporary gastronomic trends. Some of the specialties of Zeughauskeller include Kalbsgeschnetzeltes or baby-beef steaks garnished with the blade of a sword, Kanonenputzer or sliced veal and mushrooms dipped in a creamy white-wine sauce, Vaudois sausage and so on. The home-made desserts are hot favorites of the visitors. Some of the popular desserts are Vacherin, caramel pudding, glace, Charlotte Kirsch and many others.
Zeughauskeller in Zurich opens daily from 11.30am-11pm. The restaurant came into prominence because of its traditional sausages prepared in a lip-smacking flavor. The good-value food and warm surroundings have made Zeughauskeller, a renowned name among the Swiss eateries.
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