"Child friendly" Restaurants in Zurich
"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.
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.
Guests can enjoy the view of Lake Zurich, the city and the vineyard from the terrace of the Sonnenberg restaurant. A three-course menu is offered on Sundays and a green-egg grill is available. The menu combines Swiss traditions and international cuisine.
The Ziegelhütte offers quality and regionality. Whole animals, which they prefer to buy from neighbours, are processed themselves. The restaurant has its own vegetable garden and the team collects edible produce from the forest and meadows. In winter, it smells of wood-fired bread.
Perched high above Zurich, the Obere Triemli has been a place to eat, drink and swap stories with a view of the city for decades - cult status included. Everyone meets here, from hikers to night owls, and people rarely go home after just one glass.
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.
Right on the shores of Lake Zurich, Fischer's Fritz serves fresh fish from the house fisherman and delights diners with classics such as Fischchnusperli. On the terrace, a glass of rosé under the white parasol almost feels like a holiday in Provence.
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.
Cucina Bernoulli on Hardturmstrasse serves pizza like in bella Italia: crispy, thin and with fresh ingredients. Pasta, risotto and dolci round off the menu. The wine list is solid, the service friendly - the perfect neighbourhood pub with a holiday feeling.
You don't have to travel to western Switzerland to enjoy a fondue. At the Fribourger Fonduestübli, you can enjoy genuine Western Swiss cheese specialities in the middle of Zurich. Whether it's a creamy fondue moitié-moitié or one with pure Vacherin - here you can enjoy a classic stir-fry and a cosy feast.
Fairness, and not just when it comes to menu prices, is important to the team at the restaurant in the Rote Fabrik. The spaghetti Napoli is famous throughout the city and five freshly cooked dishes are offered daily during the week, with extensive breakfasts served at the weekend.