In Zurich’s lively Lochergut district, one can find an exceptional, new concept: here, three young Tibetans offer authentic Tibetan cuisine in a warm, sincere ambiance. What once started as an innovative street food offering around Switzerland has grown into the successful Tenz restaurant. “According to the motto ‘less is more’, we have specialised in ‘momos’ (Tibetan wheat dough dumplings that are traditionally filled with yak meat and served for celebratory meals). With the objective of getting the most out of this special product, we have created different shapes, colours and non-traditional fillings like spinach or shiitake mushroom to turn momos into a product for everybody,” smiles Lobsang Reichlin, one of the Tenz restaurant’s three dynamic founders.
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