Zunfthaus zur Waag ★ 4.5
A guildhall serving dinner since 1636 on the Muensterhof. The Zuercher Geschnetzeltes with butter rosti is the canonical version. Closed Sundays.
History
Rosti began as a working breakfast in Bern in the nineteenth century, made with the leftover boiled potatoes that farm families kept on the stove. By the early twentieth century it had crossed the linguistic Roestigraben to become the standard accompaniment for German-Swiss meat dishes, particularly Zuercher Geschnetzeltes. Some Zurich kitchens insist on using waxy potatoes boiled the day before; others go straight from raw with floury varieties. Both schools have their defenders.
Common allergens: Milk
Make it at home
Ingredients
- 1kg waxy potatoes (e.g. Charlotte)
- 60g butter, plus more for serving
- Salt
Method
- The day before, boil the potatoes in their skins until just tender. Cool completely overnight in the fridge.
- Peel the cold potatoes and grate them coarsely on a box grater. Season lightly with salt.
- Melt 40g butter in a wide nonstick pan over medium heat. Add the potatoes and press into an even cake; do not pack hard.
- Cook 8 to 10 minutes until the underside is deep golden and crisp; slide onto a plate, flip the pan over the plate, then return to the heat.
- Add the remaining butter to the pan, slip the rosti back in cooked-side up, cook another 8 to 10 minutes until the second side is just as golden.
- Slide onto a board, cut into wedges, serve immediately.
Tip from the editors. Cold potatoes are the rule. Hot or just-cooked potatoes hold too much water and the rosti steams instead of crusts.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat rosti
Rosti in Zurich
Kronenhalle ★ 4.7
The canonical Zurich bourgeois room, open since 1924, with original Chagall, Miro and Bonnard on the dining-room walls. Geschnetzeltes, Tafelspitz, the canon.
Le Dezaley ★ 4.4
Opened 1902 beside the Grossmuenster: Lavaux wines and Vaud cooking on long wooden tables. Classic fondue, truffle fondue, raclette, saucisson vaudois.
Signature: Fondue moitie-moitie, Truffle fondue, Raclette
More cities are in research. Want rosti covered somewhere specific? Tell us where you want to eat.