Rocco cooks modern and regional

After his apprenticeship at the Wilder Mann restaurant in Zurich, Rocco has now been working at Café Boy for a year. He takes on a lot of responsibility with great ambition and pleasure and always brings a breath of fresh air into the kitchen. This is also the case with this menu, which he created independently.

The Cafe Boy in Kreis 4 cooks radically seasonal food: the vegetables are sourced from the permaculture of the Solawi Halde, the organic trout from the natural ponds in Bachs from the Glauser family and the food is consistently cooked with rapeseed - instead of olive oil.

Rocco cooks for you:

Pea soup | crispbread | blue cheese
Duck | spinach | polenta | currants
Woodruff sour cream parfait | Rhubarb