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"Dropped in after a long day. Great vegan options. Friendly service including dog friendly. Interesting calamari, plant based of course, fig dressed risotto with green beans and hazelnut paniert beetroot. Dessert of tiramisu and a brownie"
Phone: +41448452929
Address: Regensbergstrasse 3, 8113 Boppelsen, Switzerland, Swiss Confederation
City: Boppelsen
Website: http://www.laegernstuebli.ch
Dishes: 10
Amenities: 25
Categories: 5
Reviews: 102
The restaurant is beautiful, mainly outdoor space. excellent service for people with high standard. so many options for vegans, seasonal menu still something new and interesting on the menu). we did really enjoy our dinner every time we've came there. Just a little bit expensive , but its really high standard. But the only thing I will probably not coming back) : too oily. I felt really sick for a while after leaving the restaurant. So I suggest to use less oil in the food.
The place is located a bit outside of Zurich on a hill. The restaurant is very cosy and has a typical swiss touch with discrete reminders of swiss military tradition. Who would imagine that in this relatively traditional the kitchen would be a mix of traditional swiss dishes and creative vegan ones. They taught us about it the difference between vegan wine and non vegan one. The service was outstanding ; we will come back anytime
We eat there regularly and have never been disappointed. Both the traditional menu (i.e. with meat) and the vegan menu are always full of delicious surprises this is a place where vegetarians and meat eaters can unite in harmony and delight! Staff very friendly and attentive, great choice of dishes and wines, cosy athmosphere.
We spent a very pleasant evening with friends sitting on the terrace eating good food. They run a separate vegan menu alongside a more traditional menu, both were very good. Mid week it was surprisingly busy and the service was a little slow but very friendly.
Dropped in after a long day. Great vegan options. Friendly service including dog friendly. Interesting calamari, plant based of course, fig dressed risotto with green beans and hazelnut paniert beetroot. Dessert of tiramisu and a brownie
