The people of Zurzach apparently call their little town the 'Flecken' and the very traditional 'Gasthaus zum Schlüssel' (Inn to the Key) on the Hauptgasse (main street) also 'Fleckenbeizli'.There is a big golden painted key above the entrance of this simple looking, traditional building and in summer there are some tables and chairs on the sidewalk. Inside it is a typical Swiss 'Wirtsstube', a local tavern-style pub with wooden beams on the ceiling and the round 'Stammtisch' (regular's table) in a corner. In the back there is even a 'Fumoir', a separate room for smokers.We had read that the place is famous for its liver and this is what we ordered. My wife had 'Leberli mit Steinpilzen' (Porcini mushrooms), while I went for the 'Leberli an Calvados mit Apfelstücken' (Small cuts of liver with apple pieces and Calvados, the famous Norman apple brandy). As a garnish we both ordered 'Rösti' (the very Swiss way of preparing potatoes - a bit like Hash Browns). All was phantastic and we thoroughly enjoyed the lunch.The dishes came on preheated plates, which were put on top of a big wooden plate. With it we drank the local Zurzach mineralwater, since we were after all in one of Switzerland's best-known spas. Service was impeccable too by a lady, who told us, when asked, that she is originally from Romania, although with a very good knowledge of German. We also appreciated the fact that the chef himself passed by to wish us a 'Bon Appetit'.
