Special SupplySpecial Supply
- Chocolate Ice TeaCocoa shells, Oolong from Nepal, Rooibos and orange peels, unsweetenedCocoa shells, Oolong from Nepal, Rooibos and orange peels, unsweetened5,00 CHF
- Gochá Kombucha X Lily'sage restriction 18 plus18+Lily’s Kombucha Winter Edition #3 with Mandarin, Timur Pepper and Chili, <0.5%Lily’s Kombucha Winter Edition #3 with Mandarin, Timur Pepper and Chili, <0.5%7,50 CHF0.5% vol, 0.33l
- Gochá Kombucha Originalage restriction 18 plus18+Raw Kombucha made from black and green tea, <0.5%Raw Kombucha made from black and green tea, <0.5%7,50 CHF0.5% vol, 0.33l
- Black Collab DumplingsBlack wheat dumplings, 7 pieces, made by puci’S in the Zurich Viaduct filled with braised beef cheek and organic pasture-raised beef from Switzerland, leeks, umeboshi, sesame oil, served with black rice vinegar and gingerBlack wheat dumplings, 7 pieces, made by puci’S in the Zurich Viaduct filled with braised beef cheek and organic pasture-raised beef from Switzerland, leeks, umeboshi, sesame oil, served with black rice vinegar and ginger13,50 CHF
- Malay NoodlesFried Malaysian tapioca noodles from the fire wok, organic tofu from Frutigen, zoaculture-fermented gourmet mushrooms, bean sprouts, regional egg, spiced garlic, chili, sesame oil, coriander, and roasted onion toppingFried Malaysian tapioca noodles from the fire wok, organic tofu from Frutigen, zoaculture-fermented gourmet mushrooms, bean sprouts, regional egg, spiced garlic, chili, sesame oil, coriander, and roasted onion topping25,50 CHFVegetarian
- Turbo TempehFried Swiss Tempeh from Yumame with Indonesian Oseng sauce made from tamarind, red onions, Ketjap Manis, and chilies, served with green beans and riceFried Swiss Tempeh from Yumame with Indonesian Oseng sauce made from tamarind, red onions, Ketjap Manis, and chilies, served with green beans and rice26,50 CHFSpicyVegan
- Double Fermented CurrySingapore Sayur Lemak with homemade paste made from candlenuts and curry leaves with kōji fermented tofu from Puretaste in Basel, pumpkin, Romanesco, Brussels sprouts, cabbage, served with rice and pickled parsnip and beetroot in vinegar shrub.Singapore Sayur Lemak with homemade paste made from candlenuts and curry leaves with kōji fermented tofu from Puretaste in Basel, pumpkin, Romanesco, Brussels sprouts, cabbage, served with rice and pickled parsnip and beetroot in vinegar shrub.26,50 CHFVegan
- Kuwa AmazakeVegan ice cream made for us by puci’S at Stauffacher with Kuwa matcha from organic mulberry leaves and our own rice amazake made from rice koji, oat and coconut milkVegan ice cream made for us by puci’S at Stauffacher with Kuwa matcha from organic mulberry leaves and our own rice amazake made from rice koji, oat and coconut milk4,50 CHFVegan