Four restaurants for the wild weeks

Pumpkin spice latte? Nice. But throughout Switzerland, autumn smells more like venison, wild boar and red wine – arguably a much better and definitely ​‘wilder’ alternative to any trendy culinary products. Venison, chamois, wild boar, sometimes even ibex or snipe: it’s peak season for anyone who knows that autumn is not only the most beautiful season, but also one of the more hearty ones, so to speak.

While other countries might associate autumn with pumpkin soup, chestnuts and woolly jumpers, Switzerland welcomes one of the most important culinary highlights of the year: the legendary ​‘Wild Weeks’. During this time, the country is transformed into a paradise for food lovers with a hunting instinct (in the culinary sense, of course). Officially, it’s the game season. Unofficially: a national festival of food at its finest. As soon as the first venison medallions appear on the menus at the end of September, Switzerland collectively starts roasting, braising and glazing. From Zurich to the Engadin, from village inns to Michelin-starred restaurants – everyone is wild about game.

The ​‘Wild Weeks’ are much more than just a seasonal menu change. They are tradition, craftsmanship and a bit of competition all rolled into one: who serves the most tender venison? Who has the best gravy? Who manages to interpret game in such a modern way that even vegetarians are tempted? The season typically runs from the end of September to mid-December, with November as the clear highlight. By then, the chefs are well-rehearsed, deliveries are consistent, the sauces are just right and the game dishes are so precisely balanced that even amateur gourmets nod their heads in approval as they raise their spoons.

The hunt for flavour

And yes – hunting seasons are a science in themselves in this country. Each canton has its own rules: in Graubünden, for example, the small game season runs until 30 November, while in other regions the forests have long since fallen silent. But no matter where you are, game dishes are booming during these weeks. The appeal lies in the balance between regional tradition and modern culinary art. Some swear by locally hunted game, while others refine it with international flavours. What they all have in common is an uncompromising commitment to quality, origin and craftsmanship.

It’s getting WILD here – the best places for game dishes in Switzerland

If this has whetted your appetite (and let’s be honest, whose hasn’t?), you should know that Switzerland is a gourmet paradise during the WILD season. From urban to alpine, classic to avant-garde: these restaurants show just how diverse and sensual autumn can taste.

1) Gartenhof

At Zurich’s Gartenhof, autumn becomes a total work of art. Until the beginning of November, the team serves the finest game dishes from regional hunts – accompanied by full-bodied wines, earthy aromas and a pinch of poetry. This year, things are getting particularly creative: together with artist Sayori Wada, the restaurant has developed a visual concept that is as wild, sensual and elegant as the dishes themselves. To match, there is a limited-edition highlight to take away – the ​‘Gartenhof x Sayori Wada’ scarf, a 60×60 cm piece of art made from 100% organic cotton (CHF 48).

Autumnal starters such as pumpkin salad with guanciale and carne cruda of venison are tempting culinary delights. The main courses are classic and delicious: venison pepper, homemade tagliatelle with wild boar ragout or saddle of venison for two – perfect for sharing and enjoying. Around 80% of the game meat comes from sustainable, regional hunting. Reservations are a must – during the game weeks, places are as sought-after as the last saddle of venison in the kitchen.

Gartenhof
Gartenhofstrasse 1, 8004 Zurich
+41 43 266 63 63
info@​gartenhof.​net

2) Gasthaus zum Bauernhof

At Gasthaus zum Bauernhof, the cooking is just like at home – only with a better view and significantly more game on the menu. Since the beginning of 2023, Andi and Tini Hagenbuch have been running the family business in Thurgau with great passion, serving a menu during game season that is as down-to-earth as it is delicious. From homemade game ravioli in a pumpkin cream sauce to hunter’s style venison stew and two-course venison, the region, the season and the passion is celebrated in every dish. Those who prefer things ​‘wild without the game’ can choose from Spätzli, cabbage, chestnuts, stuffed apples and pears – so good that even meat lovers might be tempted. What’s special here is that everything is sustainable – from the locally hunted game to the wood-fired heating and solar panels on the roof of the family farm. Autumnal indulgence with a clear conscience – and a team that is as warm as the fireplace in the dining room.

Gasthaus zum Bauernhof
Zürcherstrasse 23, 8917 Oberlunkhofen
+41 56 634 11 25
info@​zumbauernhof.​ch

3) Swiss Bistro im Hotel Alpenblick

The Swiss Bistro at the Hotel Alpenblick is where rustic Swiss cosiness meets culinary sophistication – and during game season, the kitchen shows off its most autumnal side. Awarded a Bib Gourmand, the team serves regional classics with a new twist, cooked with passion, humour and sustainably sourced products. On the menu: autumnal venison tartare with pickled pumpkin, St. Hubertus venison ragout or the legendary ​‘Tradition Alpenblick’ saddle of venison with all the game trimmings – including Spätzli, of course. Those craving something heartier can order the chamois pepper hunter-style or the royal wild hare leg. Even vegetarians are well catered for: the spätzli pan with mushrooms and vegetables is anything but a side dish. What makes it special: the game is sourced exclusively from Switzerland and the EU, the herbs grow in the restaurant’s own garden – and diners are welcome to take a look for themselves after their meal.

Swiss Bistro, Hotel Alpenblick
Oberdorfstrasse 3, 3812 Wilderswil / Interlaken
+41 (0)33 828 35 50
info@​hotel-​alpenblick.​ch

4) Wirtschaft Ziegelhütte

At the Ziegelhütte, they don’t just cook – they make everything themselves, from wood-fired bread to the pepper sauce. Head chef Markus Burkhard and his team cultivate a cuisine that is as down-to-earth as it is ambitious: whole animals – true to the motto ​‘nose to tail is no longer just a trend’, genuine craftsmanship and no frills. The game comes directly from hunters in the Puschlav and Engadin valleys – roe deer, chamois, red deer and, with a little luck, sometimes hare, marmot or ibex. During game season (until 9 November, to be precise), things get really delicious here: game pâté with celery salad and sour cherries, venison liver pâté with caramelised pears, wild boar cordon bleu with truffle brie, fallow deer heart with cauliflower cream and chimichurri, venison satay with walnut sauce or a classic saddle of venison for two – all homemade, all divine. Incidentally, the game season is seamlessly followed by the next highlight – the legendary organic pasture-raised pig slaughter from 11 November. Early reservations are a must.

Wirtschaft Ziegelhütte
Hüttenkopfstrasse 70, 8051 Zürich
+41 44 322 40 03
info@​wirtschaft-​ziegelhuette.​ch

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