More than a restaurant: Der Rote Delfin connects regional cuisine, design, and social encounters. Chilis harvested on the Gold Coast, cherries pickled from Fricktal, and playful lessons about seasonality – whether at Jass tournaments or analog dating events. The monochrome blue space with red accents, homemade toast bread, and collaborations with Zurich labels turn the project into a holistic experience between gastronomy and culture.