Moulded by head chef Flavio Fermi and his team, the menu boasts a Mediterranean theme combined with Italian flavours and ingredients, aiming to offer classic cuisine with reinterpreted style and finesse. Chef Fermi pays careful attention to make sure that each product is well sourced and prepared perfectly.

At only 28, the talented young chef has been engaged as executive chef in the restaurants 'Red Sky' and '55' in the five star hotel 'Centara Grand' in Bangkok before he came to the Osteria TRE. Besides enjoying outstanding food, guests appreciate the wide selection of wines awarded by Wine Spectator for many years. Buon divertimento!


Poached Egg with Jerusalem artichoke and Perigord truffle



10g Perigord truffle

1g Maldon sea salt


Poached eggs

4 eggs

1l water

10ml vinegar


Cream Soup

20g butter

20g onion

15g celery root

20g leek, white

250g Jerusalem artichoke

700g vegetable stock

100ml cream, full fat 35%


Pepper, white



50g baby spinach

5g butter


Pepper, white

Nutmeg, grated



Poached eggs

Bring the water to boil, then add the vinegar. Open the eggs gently and put each of them in a bowl.

Let the water simmer and drop the eggs softly into the warm water. Poach them for around 90 seconds until the egg is the right consistency.


Cream Soup

Wash the vegetables and cut into small cubes. Glaze the cubes in the butter for a moment. Deglaze with the vegetable stock and boil for half an hour. Blend it into a smooth soup, then strain it through a fine sieve. Season with salt and white pepper to taste.



Fry the spinach in the butter, season with salt and white pepper as you like.


To Serve

Put the spinach into a medium sized soup dish and put the poached egg on top. Mix the Jerusalem artichoke soup and add 5 soup spoons around the egg. Shave the truffle with a truffle shaver or grate it with a microplane. Put on top of the egg and add some salt flakes.




Osteria TRE

Bad Bubendorf Hotel

Kantonsstrasse 3

4416 Bubendorf

+41 61 935 55 55