A restaurant popular with Zurich locals, just off the square of the Cathedral of Our Lady (Münsterhof), has been around for more than 700 years. It was the home of the private doctor of the convent of Notre Dame, who later sold the building to the linen weavers' guild, one of the seven oldest guilds in Zurich, and some textile scenes can still be seen on the window of the restaurant. The owner of the restaurant, Sepp Wimmer, took me to the floors, where the densely-painted badges were the hallmarks of the members of the guild, on the left, the time of the company’s establishment, and on the back, the time of joining the guild. The fountain in the square is also his magic: "I can let the fountain spew wine and fill the whole pool." Still ordering my favorite Zurich veal (Zürcher Geschnetzeltes), unlike many other restaurants that are used to cutting or shredding beef, The beef was cut into huge chunks, the meat was more delicate, and the potato cake was thicker. In addition, the fried duck liver with cherry port wine sauce was also the home dish here.

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