Menu
Discover our food and drink menu
From Tuesday to Friday at lunchtime, we offer a choice of three menus as well as a selection of our à la carte dishes. In the evening and all day on Saturdays, we spoil you with our à la carte menu. Our seasonal menu, monthly specials, and lunch menus change regularly.
Of course, you can also pre-order our food and drinks for pickup at lunchtime and in the evening. To do so, follow the “Order online” link above.
LUNCH MENU
May 2026
À la carte
Season Specials
SEASONAL MENU
In the interest of taste diversity and sustainability on our menu we offer a selection of seasonally varying dishes. Also try our monthly special!
MONTHLY SPECIAL
Starters
Our starters - delicious little things that touch the heart.
Dumplings & Bao
DUMPLINGS
Our speciality, all homemade and succulent. Come boiled, steamed, roasted or fried for four. Classically served with our Peng Sauce, Soy Sauce and Chili Sauce.
BOILED
STEAMED
STEAMED OR PANFRIED
DUMPLING COMBOS, all steamed
BAO
Our homemade bao come alone, but are big and juicy.
KIDS-MENU
Little delicacies for our little visitors.
Sides
Our sides are the perfect companions and round off the experience.
NOODLES AND VEGETABLES
SALADS
Desserts
Our homemade desserts - fusion and yet authentic.
Drinks
Softdrinks
Beer
Vom Fass
Flaschenbiere
Schaumweine
White wine
Rosé wine
Red wine
Tee
Coffee
Drinks
Baijiu Drinks
Drinks
Virgin Drinks (alcoholfree)
Sunday Menu
PEKING DUCK SUNDAY
Look forward to our popular four-course duck menu!
How it works
You can book a table for two to ten people. You’ll find the menu below.
We open our doors at 5 p.m. for an aperitif, and dinner begins at 6 p.m.
Please note that we can only accept reservations for an even number of guests, as the dishes will be served family-style.
MENU
1st Course: Chinese beef salad with scallions and pickled bean sprouts, dressed with a crispy-spicy chili vinaigrette.
2nd Course: Crispy duck jiaozi with garlic dip, served with wok-fried Chinese spinach with chili and garlic.
3rd Course: Peking duck (1/2 duck for two, 1 duck for four people) served classically with mandarin pancakes, hoisin sauce, cucumber, and scallions
Dessert: Ginger-passion fruit-sago brûlée, served with fresh seasonal fruits.
Price per person: CHF 95.00, excluding beverages
The wine pairing can be booked on-site for CHF 38.
PEKING DUCK?
Once a delicacy at the imperial court in China, Peking duck is today arguably one of the most famous Asian dishes of all. A properly prepared Peking duck is characterized by its exceptionally thin, crispy skin and wonderfully tender meat.
Ducks roasted over an open fire were already being eaten in China many centuries ago. In 1330, the dish—then still known as Shaoyazi (北京填鴨)—was first mentioned in writing in a Chinese cookbook. Peking duck in its current form was developed at the imperial court during the Ming Dynasty. As early as 1416, the first restaurant outside the Forbidden City opened its doors to sell Peking duck to the general public.
The classic way of serving
A traditional Chinese dinner featuring Peking duck consists of three courses: For the appetizer, the crispy, thin duck skin is served with sugar and garlic sauce. The tender duck meat, rolled in special pancakes (Chun Bing – 春饼) and dipped in bean sauce, is the main course. It is served with various side dishes such as scallions, cucumbers, vegetables, and rice. Finally, a broth is made from the bones and the fat and meat scraps of the duck and served as the last course.