Verified in Zurich.
Suuri Lebere is a signature dish of Switzerland; we have verified places to eat it in Zurich. Start with where to eat Suuri Lebere in Zurich.
Zurich-style sour calves' liver: thin slices of calves' liver flash-fried in butter, deglazed with white-wine vinegar and finished with browned butter and shallots, plated with rosti or mashed potato.
Suuri Lebere (literally sour liver) is a Zurich-German speciality, a 19th-century bourgeois adaptation of older liver-and-onions cooking that added the vinegar and white-wine finish characteristic of Zurich cooking (the same flavour family as Zuercher Geschnetzeltes). Calves' liver was the Zurich market's everyday meat through the 1900s and Kronenhalle codified the dish in its 1930s menu under Hulda Zumsteg, served thin-sliced with rosti and a wedge of lemon. Today it appears on traditional zunfthaus menus including Zunfthaus zur Waag and Wirtschaft Neumarkt. The dish is finished tableside in some rooms; the vinegar must hit a hot pan to flash off the harshness and leave only the aroma.
Where to eat in Zurich:
Where to eat Suuri Lebere in Zurich: the editor picks
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