March at Razzia: Exciting news

With the arrival of spring, we welcome the warmer season at Razzia with open arms! It’s time to enjoy fresh flavours and seasonal delicacies as nature comes back to life.

Our chef Ekundayo Oduwaiye has put together new seasonal dishes that capture the spirit of spring while retaining the popular favourites you love. We are proud to present a variety of new dishes made with fresh, seasonal ingredients that will awaken your taste buds.

But don’t worry, our highly acclaimed grilled dishes will remain a staple on our menu. Continue to enjoy our cuts of meat, prepared with the same care and dedication you have come to expect from us.


Discover unique grilling pleasure with our lava stone grill. The volcanic rock gives the food a unique flavour and excellent texture. 

Find out more about our high-quality dry aging process, in which we dry-age and process the entire back in-house according to the “nose to tail” principle. This sustainable method not only produces a refined, flavoursome delicacy, but also underlines our commitment to environmentally conscious practices.

Immerse yourself in a world of exclusive indulgence and discover our unique Sashi Beef, from Finnish cattle with genetic potential for exceptional marbling and unrivalled tenderness. A culinary experience in a class of its own awaits you!

Seehaus in Herrliberg

We are pleased to announce that our partner restaurant, the Seehaus in Herrliberg, is opening its doors again after the winter break! 

From Thursday, 28 March, they will be welcoming their guests warmly and with great anticipation.

After the winter break they return with new energy. Daria Kureczka, the restaurant manager, chef Michal Kosik and the entire team have prepared themselves to offer their guests unforgettable moments and culinary experiences.