Boiled beef brisket served with the cooking broth, root vegetables, horseradish cream and apple-and-horseradish relish. Austria-Habsburg-via-Zurich.
Tafelspitz crossed into Zurich from the Habsburg court via the bourgeois dining rooms of Vienna in the late nineteenth century. Kronenhalle made it part of the Zurich canon when Hulda Zumsteg added it to her menu in the 1930s, served with the same horseradish cream and apple relish that Viennese cooks used. Today it is one of the dishes most associated with Kronenhalle, the brisket cooked low and slow in a master stock that the kitchen has rebuilt across generations.
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