The latest instalment of a success story: With its comprehensive refurbishment in 2007, the House of Hiltl has reinvented itself yet again and is now attracting more guests than ever before. Continual development and change while safeguarding its long-established traditions have become the brand image of the Hiltl family business in the heart of downtown Zurich. In this context, a new book – though very welcome – comes as no surprise. A collection of more than 60 new recipes from Europe‘s oldest vegetarian restaurant gives hobby cooks an opportunity to re-enact in their own kitchens Hiltl‘s unique combination of local roots and international flair.
Rolf Hiltl führt seit 1998 zusammen mit seiner Frau Marielle das Restaurant Hiltl in Zürich in vierter Generation. Hiltl absolvierte eine Kochlehre im Grand Hotel Dolder in Zürich. Nach dem Dolder folgten die Hotelfachschule in Lausanne und Auslandaufenthalte in San Francisco, Acapulco und Paris. Die von Rolf Hiltl und seinem Team für dieses Buch entwickelten Rezepte beweisen, dass der moderne Teilzeit-Vegetarier als Feinschmecker gesundes Essen mit Genuss zu kombinieren vermag. Rolf Hiltl has managed the Hiltl restaurant together with his wife Marielle since 1998. Thus this family business is now being run by a fourth generation Hiltl. He trained as a chef in Zurich's Grand Hotel Dolder and then studied international hospitality management at Lausanne Hotel School (EHL). Subsequently he worked abroad in the hospitality industry in San Francisco, Acapulco and Paris. The recipes for this book were developed by Rolf Hiltl and his team. They demonstrate clearly that Hiltl, a modern part-time vegetarian and connoisseur, has mastered the art of providing really healthy food that can meet the highest gourmet standards.