Overwhelmingly Alpine in appearance, all the wood paneling and furnishings are constructed from old sea freight containers. All in all 6 1/2 tones of wood was used and surely to the credit of the owner/chef Heinz Bauert, not a single tree was felled during the 4 month construction of the restaurant. Apart from the wood paneling, all genuine antiques were sourced from Switzerland and attractively displayed throughout the restaurant.
The menu features a wide range of Swiss cuisine. There are cold appetisers and salads, hot appetisers and soups and meat specialities such as Schnitzel with meat sauce. A section is reserved for lamb and beef and seafood such as rainbow trout meuniere and Basel style poached salmon. A section of seafood extravaganza features Fassler’s entrée and main course specialities such as stuffed rainbow trout and smoked salmon and halibut.
Fondues are a must and there is a selection of cheese fondues such as fondue maison, ziger fondue and beef fondue.
Escargots, sliced veal Zurich style, cheese raclette and fondue, and steak tartare.