"Barrier-free" Restaurants in Canton Zurich
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.
Earthy, honest and narrative - that's how things are done in this restaurant. Between four and six courses are served in the evening, with vegetarian and even vegan options available on request. Whether employee, guest or producer, the team always endeavours to ensure everyone's well-being.
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.
At Gamper, Marius Frehner skilfully pays tribute to the best - often biodynamic - ingredients in Switzerland. Four-course dishes with precise flavours, a great deal of skill and no frills. Only ingredients that make sense are used on the puristically presented plates.
Gandria in Zurich's Seefeld district stands for creative Italian cuisine that rethinks tradition. Seasonal produce is used to create original combinations that are surprising yet familiar. The extensive wine list focuses almost entirely on wines from Italy.
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.
On Lake Zurich in Wollishofen, Wöschi shows just how relaxed fine dining can be. Innovative surprise menus are served, precisely cooked and imaginatively realised. The glass front and lakeside terrace make it one of the best places to enjoy Zurich by the water.
What counts here is what the region has to offer: fresh, seasonal, unadorned and almost everything Demeter. The dishes at Rosa Pulver are clever and not overloaded. For full enjoyment: the menu brings all facets of this authentic, creative cuisine to the table.
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!
Host Anna Zimmermann hits the pulse of the times with Lotti. Meat tigers and vegetable fans get their money's worth here. The food is cooked on the large wood-fired grill. The dishes to share make the evening an uncomplicated pleasure. Exciting wine selection.
"One day I want to have a simple restaurant and cook good but uncomplicated food there." Said by many top chefs, kept by very few. A twist here, a decoration there, a little foam there. Most star chefs fail when it comes to "uncomplicated". Antonio Colaianni does not. In the trattoria of the "Restaurant Freilager", self-realization is not on the agenda, but rather lots of Italian fun for everyone. The four of us share a pizza to start - it's one of the best in town. Host Marco Però, who like Chef Colaianni has his roots in Puglia, is in a good mood and fills the round table with prosciutto di Parma freshly sliced on the Berkel machine, burrata with braised eggplant, olives and other nibbles. The vitello tonnato is just as good as it was when Colaianni was still a star chef at "Gustav" and later at "Ornellaia". Be sure to order: Maccheroni with squid ragù. It's worth the trip to Zurich-Altstetten just for this. It gets quiet at the table. Everyone is happily occupied with their main course: Wild-caught gamberoni on racy bisque, osso bucco with gremolata on perfectly sloppy saffron risotto, beef brasato. Show time at the end: the tiramisù is skillfully prepared at the table. The crispy sfogliatella with vanilla filling tastes even better. And if you still want the gourmet experience: The back room offers fine dining from Thursday to Saturday evening - including the legendary hand-rolled orecchini hand-rolled orecchiette from Mamma Colaianni.
Just outside the city centre, Da Angela conjures up authentic Italian cuisine with great attention to detail and good produce. Guests are warmly welcomed both inside the beautiful restaurant and on the marvellous terrace.
Ornellaia scores with its ambience: modern Tuscan flair in a listed building. Plus classic Italian cuisine. The wine list rounds it all off solidly, with quite remarkable bottles. A convincing combination. Always a safe bet in a class of its own.
The wine list lists 5000 items, making the Wunderbrunnen restaurant a land of milk and honey for wine aficionados. On the plate, guests will find dishes with a Mediterranean-Asian flavour, created from exquisite products that respect nature.
The chic new restaurant has a modern interior with lots of wood. In the open kitchen at the back, the chefs work quietly, cutting fish, meat and vegetables and shaping sushi. Seam" - the name is pronounced in English and means "seam" - is the first restaurant in Switzerland to offer Japanese kappo cuisine, which means "cut and cook". Here, everything is prepared in front of the guest. The dishes themselves are varied, ranging from wagyu katsu sando - a sandwich with wagyu schnitzel - to sashimi, sushi and light summer dishes to noodle soup. The dishes are usually small, with three to four recommended per person - so we try our way through the menu. We start with crispy, juicy wagyu in a panko crust between two slices of milk bread toast. It tastes delicious, as does the deep-fried sushi with bluefin tuna tartare. A highlight for us in a sequence of around ten invariably good dishes was the sashimi of the day, which surprised us with its special textures. There was flamed scallop, red snapper, which gained bite by maturing overnight between two kombu leaves and was flavored with yuzu, and slices of bluefin tuna belly, which was wonderfully marbled. It was served with seaweed cooked in soy sauce and fresh wasabi. We were also impressed by the rice from a Japanese donabe copper pot. We particularly enjoyed the vegetarian version with egg sponges and tofu skin. The service was attentive and explained the dishes very well. For fans of fine Japanese cuisine, a visit to "Seam" is a must!
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.
Above the rooftops of Zurich, sophisticated grill cuisine meets a casual lounge vibe. At the Penthouse, you can savour high-quality drinks and perfectly grilled steaks - de luxe, urban and right next to the casino. Skyliner cuisine in a cool atmosphere.
Located directly on Paradeplatz, the Carlton Restaurant & Bar combines timeless classics such as Filet Wellington, Wiener Schnitzel and flambéed Crêpes Suzette with a wine cellar that will make Romanée-Conti fans go into raptures. This is where tradition meets style in the centre of Zurich.
Zizi Hattab combines Spanish-Moroccan roots for her purely plant-based dishes. Crispy oyster mushrooms, aromatic spices and baklava with yoghurt ice cream meet a modern, cosy ambience that invites you to share and linger.