"Accommodation" Restaurants in 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.
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.
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.
Following Vreni Giger's departure, a new team has been cooking since January 2025. The view is still fantastic and the cuisine is rooted in the region and creatively interpreted. The "Züriberg Beizli" is available at lunchtime and in the early evening, while "Comfort Fine Dining" is served in the evening.
Above the rooftops of Bahnhofstrasse, in the elegant Beletage, Chef Martin Fencz and his team interpret classic French cuisine with an exciting Zurich twist. Fish, meat or vegetarian dishes - everything fresh, to the point and with discreet service.
Helvetia brings cosmopolitan flair to the centre of Zurich. The cuisine is modern and cosmopolitan without denying its Swiss roots. The elegant, calm ambience creates a place that stands for uncomplicated yet sophisticated enjoyment.
The ambience is unique and has been enchanting guests since 1844. A highlight is the traditional afternoon tea with many delicacies on the etagere. Whether it's tea or a glass of Champagne, Le Hall offers the perfect setting for a little escape from everyday life.
A breath of fresh air at "Silk", the restaurant in Zurich's "Hotel Ambassador" just behind the Opera House: you can immediately tell that the new restaurant manager Manuela Ellmaier is keen to offer guests a good time. "Would you like to start with a drink at the bar or can I take you straight to your table?" Cordial and confident, as we appreciate. The trained sommelier previously worked in various large establishments, including "La Réserve Eden au Lac" in Zurich. Head chef Patrick Ansorge demonstrates his mastery of his craft right at the start of the evening: the highlight of the poultry velouté with spring vegetables and chive oil is the tender, intense poultry praline. The sashimi of Lostallo salmon is a little on the good side: carrot dressing, wild garlic mayonnaise, radish, baby lettuce, tapioca chips - it lacks acidity or perhaps even a little spiciness. More courage, please. Courage that Ansorge then clearly demonstrates with the vegetarian main course: Half a cauliflower, marinated and seasoned in an oriental-Mediterranean style, sits enthroned on a cauliflower puree, which finally has more bite than the cauliflower so often cooked to death that is usually served in this country. A little tip on the side: the wine list has one or two mature gems waiting for connoisseurs at a bargain price. Tarte Tatin with vanilla ice cream for dessert - it always works. Although we would rather have the ice cream scoop next to the apple pie than on top of it. A business dinner in a stylish ambience? Two nice dishes before an opera performance? A fine bottle of wine on a Monday evening? Then definitely go to the "Silk".
In this bistro, the focus is on fine meat. This comes from the restaurant's partner farms or other selected suppliers. The menu includes classics such as tartare, meatloaf and sausage, as well as kidneys, liver and pork loin for adventurous eaters.
Guests have been spoilt with Thai cuisine here since 1991. The entire team comes from the land of smiles and therefore creates an unforgettable atmosphere. Rumour has it that the White Elefant is one of the best Thai restaurants in Zurich.