At this hip, airy café in a former butcher shop, the draws are breakfast and brunch served daily until 4pm and open-faced sandwiches with ingredient combinations like roasted veal with tomato-chili jam, arugula and Sbrinz splitter, a hard cow’s milk cheese. The “haus-schnaps” is made from quince grown in the backyard.
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Brunch and Schnaps Near the Limmat River
At this hip, airy café in a former butcher shop, the draws are breakfast and brunch served daily until 4pm and open-faced sandwiches with ingredient combinations like roasted veal with tomato-chili jam, arugula and Sbrinz splitter, a hard cow’s milk cheese. The “haus-schnaps” is made from quince grown in the backyard.
