Locations
About us
Yardbird is the name and chicken is our game. Back in September 2017 the trio Thomas, Stephan & Kirtanya von Matt opened the doors to a cult restaurant. Before they opened, they spent time traveling the South of the US – aka the “Mecca” for fried chicken; it’s a staple, a way of life, a cuisine that brings people together. They had a massive respect for the art of making real good fried chicken, so it was important to learn how to do it well.
The Yardbird Process: the meat is brined for 24h in a salt bath and double-fried with a crispy buttermilk crust. All chicken options can be ordered as wings or half a chicken. Most of the dishes can be ordered as a vegetarian or vegan option with tempura fried seasonal veggies. Did we mention that our chicken is also completely gluten-free?!
At Yardbird, the chicken is 100% locally sourced in Switzerland.. Our philosophy is simple – to work with regional products as much as possible.
The Chicken Trip
The Chicken Trip
We started out in Atlanta, and it was there that we learned how to make mouth-watering fried chicken. As we continued the journey, we quickly realized that each region represents some vastly different styles and flavours: Atlanta is known for its incredibly tender Buttermilk Fried Chicken, Nashville for its hot-hot-heat!, and St. Louis for its juicy home brines. This level of diversity inspired us to create the menu you see today.
At Yardbird, we’ve got a pretty laid back approach – the scene is lively, warm, and has a touch of Southern Hospitality. Our favourite kind of space is somewhere you can go on a date, which can also double for a big night out with your crew.
