"Accommodation" Restaurants in Canton Zurich
The first surprise comes right at the welcome: Stefan Heile-mann has hired a new host for Zurich's "Widder Restaurant". And what a host. Ansgar Fischer worked for a long time at the legendary three-star "Schwarzwaldstube" in Baiers-bronn, including several years together with Stefan Heilemann. Heilemann made a real stroke of luck with Fischer: There has perhaps never been a more nonchalant accompaniment to a menu. We were also impressed by the wine pairing from Connor Münster, who is also new to the "Widder Restaurant". Especially as he wasn't even there, but his team represented him more than worthily and conveyed his ideas perfectly. An absolute highlight: the Schoenenbourg Grand Cru from Trapet with Gambero Rosso di Mazara on lettuce, Thai salsa and kaffir lime. It couldn't be better, only different. Just like the Heilemann classic to set the mood beforehand: Bao Bun with French free-range duck, duck liver and crispy skin. Tasty white asparagus with morels, peas and Périgord truffle is followed by perfectly cooked red mullet with mussels from the Algarve, artichoke, rouille sauce and sherry vinegar escabèche. We often find meat courses superfluous. However, we would have liked a second helping of Heilemann's Swiss Wagyu beef with cauliflower, beef marrow and lovage. Then pâtissier André Siedl is on top form: Strawberries from Schlattgut Herrliberg with Felchlin Opus Blanc chocolate, wheat grass and hay milk. That too: next "ram" level!
This top restaurant in the five-star hotel, The Dolder Grand, impresses all round, with the view over the city, the elegant ambience, the extremely attentive service, the select drinks menu and the fine creations from the pen of top chef Heiko Nieder.
In a stylish yacht club atmosphere with a view of the lake, Mediterranean-Italian finesse meets laid-back elegance: open kitchen, green tiles, leather lounge and a unique wine list - relaxed, sophisticated, perfect for that Nice feeling on Lake Zurich.
Fine dining with a difference: at IGNIV in Zurich, everything is on the sharing table - small courses, big themes, next-level finger food. Lovingly prepared, surprising in flavour and without etiquette. Those who share are rewarded with gastronomic delights and a pinch of playfulness.
The intimacy of the location - only eight guests can be accommodated here - and the craftsmanship of sushi master Atsushi Hiraoka make a visit to the Omakase suite an exclusive experience. Omakase is based on the chef's intuition and dialogue with the guests.
Milan's Michelin-starred chef Antonio Guida sets new standards for the finest Italian cuisine at Orsini. Excellent ingredients and a fantastic feel for flavours and textures make Orsini the place for fine dining in Zurich. Great wines by the glass.
In venerable parlours with a view of the Limmat, the cuisine is based on craftsmanship and provenance. The sauces have depth, the cooking points are just right and the service is attentive. If you get a table on the terrace, you will experience Zurich at its best.
In the gourmet restaurant at Gasthof Löwen, guests can savour contemporary, slightly Mediterranean cuisine. At lunchtime, it is served in the form of a three-course meal, while in the evening you can choose between four, five or six courses - accompanied by one of the many good bottles of wine on offer.
The cuisine in the beautiful vaulted dining room refines regional products with Mediterranean sophistication. Seasonal ingredients, fine flavours and attentive details create a gastronomic experience that elegantly combines history and indulgence.
Epsom lettuce with pickled mirabelle plums and hazelnuts in a vinaigrette. Gently smoked char with radishes, horseradish and herb oil. Quince ceviche with flamed kingfish and kohlrabi. What a smooth texture this kingfish pickled in vinegar and marinated in oil has! A pleasantly light-footed start to dinner: this is the new way to dine at the Herrliberg "Buech". A facelift is good manners on Zurich's Gold Coast from a certain age. The plastic surgeon at the "Buech": Andreas Caminada. He has done a great job. He dusted off the popular huts, gave the patina a worthy stage and refreshed the menu. The charm is back. As with the "Casa Caminada", Caminada proves that he is not only a master of fine dining. With Nicolas Schröder, who most recently worked at Zurich's "Igniv", he is once again giving a chef from his own ranks the chance to prove himself as head chef. Hostess Fabiola Reimund is supported in the background by Ines Triebenbacher, who is known as the "Igniv" hostess in Zurich: Top wine list, which includes everything from regional Pinot Noir to rare vintner's champagne, fair pricing. Pike-perch with sauerkraut, caramelized grapes and beurre blanc. Served with mashed potatoes and nut butter - a real treat. The caramelized apple with cinnamon waffle, apple butter ice cream and apple broth for dessert emphasizes once again: no fine dining, but creative compositions that you simply have to love. If you want to experience a dinner at the "Buech", you have to plan well - at the moment, almost every evening is fully booked over a month in advance!
Love, desire and passion - this is what Thomas Huber and Monika Jans epitomise. Huber is the 13th generation of chefs at the Krone Sihlbrugg and combines classic French cuisine with Asian flavours. He also has a love of baking bread and sourdough.
Surprising new interpretations of traditional Swiss cuisine are created in the stylish parlour. Vegetables from the market, lovingly homemade desserts and regional freshness combine to create hearty moments of pleasure, accompanied by selected wines from the region.
Patricia and Caesar Meyer are responsible for the warm welcome. They are the second generation to run the business and seek out the finest local produce for their guests. The fish, for example, swam in Lake Zurich and the deer lived in the Stäfner forests before being hunted.
Everything is stylish in this brasserie: furnishings, service and menu. The emphasis is on classics and these are perfectly realised. In keeping with the spirit of the times, there are also vegetarian and vegan dishes that are well worth trying.
There is hardly a more beautiful place to eat in Zurich: on the edge of the forest, between vegetable patches and fruit trees. blooms in the garden of The Dolder Grand only opens its "doors" when the weather is fine in summer. Vegan fine dining is served, and some of the ingredients are home-grown.
The Krone sits enthroned within historic walls in the medieval upper town of Regensberg. Regional ingredients meet modern interpretations, inspired by classic French cuisine with subtle Asian touches. A gourmet destination with a panoramic view.
All the dishes for which we love the south so much are perfectly prepared at Marguita. Fritto misto and bouillabaisse are just as popular as the pasta. A touch of the sea and dolce vita right on Lake Zurich. Very fairly priced wine selection.
Anyone who works in this kitchen must have green fingers and, ideally, a head for heights. There is actually a large herb garden on the roof of the Park Hyatt in the centre of Zurich. Another highlight: over 3000 items on the wine list.
Up here you can look out over Zurich: the view is breathtaking! Modern design meets regional cuisine - with creative ideas and an elegant touch. From early to late, there are treasures on the plate here. Great all round. Especially recommended: Fleischvogel, a classic at Saltz.
On the ground floor of the Mandarin Oriental Savoy Zurich, the Brasserie Savoy combines European classics such as Wienerschnitzel with Far Eastern accents. This creative blend is served in the elegant dining room or on the stylish terrace - urban flair included.