Spring takes over the menu

Veröffentlicht: by Hotel Restaurant Zum Goldenen Kopf

Also in spring, the dedicated Zum Goldenen Kopf kitchen crew, headed by Leo Urschinger, concentrates on Austrian specialities. Wild garlic and spring onions, for instance, let their presence be known. Asparagus is the order of the day from the second week of April onwards. We eagerly anticipate your first visit to our terrace or the Kopf Parlour.

Here are a few selected dishes from the range that we serve in spring at Zum Goldenen Kopf:

  • Various tartes flambées with spring onions
  • Frothy wild garlic soup
  • Roast chicken pieces
  • Braised calf’s cheek
  • Beef filet
  • Super-thin cheese ravioli
  • Tofu-vegetable curry
  • Sea bass filet

We look forward to your visit. Drop by and round off your excursion to Bülach’s charming old town with a culinary highlight at Zum Goldenen Kopf.