Indistinguishable from a number of
other restaurants on Seefeldstrasse, Schlüssel’s basic exterior belies a
charming, light interior. Drawing on the favourite Swiss colour palate of pale
greys and beiges, the square wood-panelled room with its wood-topped bar is a
welcoming space; covetable metallic antler light fittings adding a touch of
Werner Frei and Roman Wyss branched out on their own after cutting
their teeth in local restaurants large and small, both latterly at über-chic LaSalle.
A self-declared neighbourhood restaurant in style and atmosphere, sensibly
priced prix fixe menus draw in a lunchtime
crowd of local workers whilst Seefeld residents linger over the longer evening carte.
Common to both is chef Roman
Wyss’ focus on a simple kitchen of fresh, seasonal, local produce, from
perfectly braised veal cheeks with bacon and mashed potatoes to tender trout
fillets in a herb sauce rounded off with a fruit tart served with