From the owner: Tapas und Gerichte spanische Spezialitäten…read moretäglich 5 verschieden Mittagsmenüs exklusive spanische Weine auch im Offenauschank Drinks

The combination of a fairly average Swiss restaurant ambiance (a "Chnelle", an "Spunte") with the…read moresupreme location providing a fantastic overlook at the lower end of Lake Zurich and the Alps in its South makes this a very attractive destination - particularly if it is not raining as it did when we came. It's large size is well suited for festive events such as weddings etc. On top of these important baseline attributes, however, and I have to admit somewhat unexpectedly, the food was outstanding. The staff - lovely even if not the sharpest knives in the drawer - was attentive and accommodating. The menu items had a "waehrschafte" basis but were beautifully tuned up to very pleasant experiences. Will definitely come back next time!

From the owner: Mehr Lebensqualität, mehr Zuhause…read more Ältere Menschen, die sicher, unabhängig, selbständig und komfortabel wohnen möchten. Jüngere Mieterinnen und Mieter, die beruflich engagiert und viel unterwegs sind, wenig Zeit haben, um sich um die alltäglichen Kleinigkeiten zu Hause zu kümmern. Alle Menschen, die Wohnen auf hohem Niveau und besondere Serviceleistungen schätzen. Sie alle finden im IMPULS Wetzikon einen Ort der Geborgenheit und der besonderen Zuwendung, fast wie im Hotel und dennoch richtig daheim. Das Zuhause mit dem gewissen Etwas.

I ate in the bistro, so your experience will differ if you decide to eat in the gourmet restaurant…read more Perhaps this is why the service was of such varied quality. One of the three people who served me was a young lad who couldn't speak German and didn't explain what I was about to eat. Instead, he just placed the food on my table and ran off into the kitchen! This is not what I expect from a restaurant that serves such good food. The food is very Italian and surprisingly generous (for a Michelin-starred restaurant). The truffle raviolone is chef Antonio Colaianni's signature dish and worth the visit if you enjoy truffle, ravioli or both. For me, the restaurant's main attraction is pastry chef Marcel Schmitutz's stunning selection of excellent desserts. He's always good for a surprise. Crème brulée, otherwise a dreadfully boring affair, is made into a variation (crème brulée three ways with rosemary, chocolate and coffee) and works perfectly. The blackberry and Jivara ganache dessert was also delicious. His fondant cake was good, if somewhat on the safe side for such a creative and ambitious young pastry chef. His most impressive dessert was a delightfully childish and light take on strawberry and apricot yoghurt it was simply perfect. The restaurant offers good value for money, but you will feel the restaurant's Michelin star once the bill arrives! Marcel Schmitutz's pastry makes it all worth it. For more photo reports, interviews and restaurant reviews, please visit: http://www.dessertblog.ch

Excellent ambiance, good food, very small portions.read more