"Breakfast" Restaurants in Canton Zurich
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.
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.
The whole of Zurich is looking at the new concept in the former "Brasserie Süd". The "Brasserie" is now simply crossed out on the logo - an honest statement from the founders Valentin Diem and Nenad Mlinarevic. The old concept didn't work. But does the new one work? The location remains spectacular, the tables are still covered in white cloths. The service is professional and cordial, but could be a little more present in places. Perhaps the elegant glass panes are to blame, which provide a pleasant level of privacy but make it difficult for the staff to keep an eye on things. Instead of shrimp cocktail with butter brioche, there are now antipasti, primi and secondi. New chef Andrea Vailati's food is Italian with a few international twists. Everything is served to share in the middle, typical 2025. In the antipasti, the vitello tonnato impresses with its own twist: a strong veal jus. The beef tartare with dried tomatoes, hazelnuts and Jerusalem artichoke potato chips seems a little over-composed to us. The dish would have benefited from a little more purism. The homemade pasta, on the other hand, is a highlight and perfectly al dente. The conchiglie al ragù are solid, the trombette - dyed green from the kale - with egg yolk, buffalo ricotta and chilli is simply magnificent. This is followed by a delicious veal Milanese rib eye with tartar sauce. We would have liked to see a sweet component in the pepperoni in balsamic vinegar for a little more balance. All in all, the new "SÜD" has many dishes with great potential - even so soon after opening.
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.
The Adlisberg lies above Zurich, on the edge of the forest. There are Zürcher Geschnetzeltes, meatloaf, cordon bleu, all home-made. The ingredients often come from the neighbouring farms. In summer, meals are served on the terrace, otherwise in the parlour with a view of the countryside.
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.
The wonderful view of the lake should not hide the fact that the food here is also excellent. There is contemporary Italian cuisine, prepared with the best ingredients and a lot of love.
Is this what tomorrow's gastronomy will look like? Perhaps, because the urban ambience also hosts all kinds of events such as the Champagne brunch. Ceviche, Züri Geschnetzeltes and tiramisu attract Zurich locals and expats alike, who also appreciate Champagne, cocktails and mature red wines.
Here you will find the best brunch and the oldest gelateria in Zurich. The Stoller team offers high-quality, traditional Swiss cuisine with attention to detail. From Vacherin ravioli to pink roast beef and veal schnitzel: everything is on the well-curated menu.