About

We’re enthusiastic about cabbage and turnips, pumpkin and celery, cauliflower and salsify. That's why seasonal vegetables are always the main characters in our culinary creations – in line with our motto 'uncompromisingly', in taste and philospohy.

Based on market offerings, we serve 12 to 15 exquisitely composed dishes in the evening. At lunchtime, our guests can choose from an array of simpler dishes as well as an excerpt from the evening menu. Exceptional food calls for exceptional beverages, that’s why we value a good balance of natural and classic wines. For those who prefer something else, we serve beer from craft breweries, homemade lemonades and kombuchas.

The Neue Taverne, just like our partner restaurant Bauernschänke, is a representation of what a modern eatery should look like. Free of constraints yet imbedded in tradition. Rooted in Zurich but enriched with influences from all over the world. We cultivate a lively exchange with local producers and suppliers. All of our food is sourced from local markets, but we expand hour culinary horizons by traveling to cities like New York, Bangkok or Copenhagen.

Team

Nenad Mlinarevic

The straightforward cuisine from our creative director and co-owner always puts the focus on the product. Nenad knows exactly where to get the best regional ingredients, but he also highlights his creations with outstanding products from afar. Because at the end of the day there’s only one thing that matters to him: the taste.

Valentin Diem

Co-owner and man in the background. Valentin has made a name for himself in Zurich with his innovative pop-up projects such as Wood Food and Soi Thai. He feels the culinary pulse of the city, makes sure his colleagues at the front can focus on their jobs and pays attention to the little things that keep the Neue Taverne running efficiently.

Sue Dervichian

Our CEO has been part of Bauernschänke AG since day one and is jointly responsible for the daily operation and growth of the company. Especially wine, but also non-alcoholic beverages are her passion, she has laid the foundation for the current offer. Sue finds inspiration for new concepts and trends through art, culture and distant travels.

Fabian Fuchs

Serene and uncompromising - that's how our chef describes himself. His cuisine - puristic, always seasonal and whenever possible regional. Fabian implements this philosophy in the Neue Taverne with his team. Previously, he successfully ran the restaurant EquiTable (17 Gault Millau points, 1 Michelin star) for 10 years.