Vegetarian in Zurich

“Today they want something local, tomorrow something from the wide world – our guests love both”, says Rolf Hiltl, owner of Europe’s oldest and biggest vegetarian restaurant, Haus Hiltl in Zurich. Crossover recipes, preferably those with a pronounced Oriental or Asian touch, are as much in demand at Hiltl as traditional ones. Salads are also offered à la carte at Hiltl – no less than 15 (of a total of around 50 à la carte dishes). Nevertheless, the restaurant’s main attraction is the salad bar or, to be more accurate, the flexible self-service buffet where breakfast, salad, vegetable and warm dishes are offered in accordance with the time of day, season and weather. The buffet generates over 50% of total revenues. In the summer, there is a choice of over 30 options, from leaf salad and raw vegetables, via carbohydrate side dishes, to more complicated recipes, such as tabbouleh, plus warm components, such as steamed vegetables, soufflés and samosas, not to mention a dozen different chutneys and dips from hummus to mashed aubergine. “With the exception of leaf salads and sprouts, our salads are prepared ready to eat and include the dressing”, says Rolf Hiltl. Also available are a pre-mixed house dressing and a variety of oils and vinegars guests can mix themselves. What about prices? All dishes are sold by weight depending on the type of service: eat-in with self-service or waiter service – in this case also dependent on the time of day (daytime/evening) – and takeaway. The lowest price level is CHF3.50 per 100 g for takeaway sales. In the à la carte section, the best-selling dishes are fresh, relatively straightforward salads with warm topping components. The buffet is characterised by variety, from multi-cultural to traditional dishes. As Rolf Hiltl explains, “Today’s guests expect something new, originality. Women in particular are very willing to experiment and appreciate innovative recipes.” www.hiltl.ch
 

 
| 13 November 2008 |