After 18 years in Italywhere his restaurants were consistently awarded a Michelin star, the experienced chef made his way to Switzerland. Recently Bob took over the gastronomy “Chez Fritz” in Kilchberg on Lake Zürich on an interim basis. He is now dedicating himself to the kitchen of the “Château Gütsch” with full dedication and says: “I am really looking forward to this challenge and to myself. Experiences from different countries incorporated here.”
Bob’s art reflects Mediterranean flavors and attention to detail. Like their signature dishes Zander from Lake Neuchâtel with braised endive salad or a Risotto made from Aquarello rice aged seven years with basil and Gamberi rossi show how versatile his culinary signature is. Seasonal highlights such as Veal milfeogly with wild mushrooms and quail egg or Venison saddle with parsnip puree and Brussels sprouts the autumn menu is characterized by “Lumières”. This remains for fans of classic delights Châteaubriand as an essential part of the menu for two.
