"Beer Selection" Restaurants in Canton Zurich
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.
In the Pratum, you sit upstairs where the hayloft used to be. The kitchen brings garden, forest and meadow to the plate, complemented by cleverly selected ingredients from all over the world. Great seasonal tasting menus change regularly. The view sweeps over the vines and Irchel.
The former bank now serves coffee and prosecco instead of money. From morning to evening, there's something for everyone. Most of the dishes are inspired by the Middle East, with plated dishes such as shawarma or mezze to share, such as koftas and falafel.
The Spitz team describes its cuisine as creative and down-to-earth. The focus is on seasonal ingredients from the Alpine region, which are transformed into honest and powerful dishes. The European wines are an excellent accompaniment to the food and are sure to make guests feel good.
The Albishaus is not a favourite excursion destination for people from near and far for nothing. Not only does it offer a wonderful ambience and a breathtaking view, but also tasty classic cuisine, sometimes enhanced by a creative touch.
Il Casale brings the Italian way of life to Wetzikon. The cuisine focuses on homemade pasta, classic recipes and seasonal ingredients, carefully prepared. The historic farmhouse offers a cosy atmosphere for cooking and family-style service.
Urban gardening is not just an empty phrase here - the restaurant team looks after one themselves. Accordingly, the dishes are made with wholesome, natural and fresh ingredients. Dining takes place under lush hanging plants, from brunch in the morning to a sophisticated dinner.
This sophisticated pub in Zurich's dandy style, not far from Bahnhofstrasse, serves an impeccable business lunch at lunchtime. In the evening, there is a choice of various juicy burgers. In gastronomic terms, the usual standards of an Irish pub are more than fulfilled.
There are no additives here. Instead, there is plenty of traditional and seasonal Swiss food. The team carefully selects ingredients from the region and processes everything freshly and carefully. The game is purchased from local hunting organisations.
At Bebek, you can stop for a bite to eat all day long. From breakfast to dinner, you can enjoy home-made oriental dishes in the modern dining room or on the large garden terrace, accompanied by selected drinks.
ArteChiara brings a piece of Naples to Dietikon. The dough is left to rest for 72 hours, topped with DOP products and baked in a 500-degree oven. The restaurant is simple, the service warm. Anyone who hears the cornicione crunching knows that it's the craftsmanship that counts here, not the hype.
The organic beers are produced here themselves. Hosts Bianca and Georg Schiegl know exactly which dishes go well with it: Mistkratzerli, pizza, burgers or rösti. Once guests are seated in the beer garden with their food and drinks, they won't want to leave in a hurry.