"Ethnic Cuisine" Restaurants in Canton Zurich
The Pavillon, designed by star architect Pierre-Yves Rochon, is worth a visit not only because of its location in the park of the Baur au Lac. Top chef Laurent Eperon's cuisine combines classic French and modern elements to create an elegant and contemporary whole.
With a view of the rooftops of the Limmat city, chef Stefan Jäckel beguiles with classic dishes with a sophisticated twist. His great love of the sea is infectious and is reflected in the menu, but local ingredients such as in-house city honey also find their place.
You'll find as much Italianità at Gandria in only a few other places in Zurich. No wonder, after all, the entire kitchen brigade comes from the "bel paese". Adriano Peroncini's cuisine is classically Italian, with some modern elements. The wine list is also exciting.
The cooking at Rechberg is brutally local, using only ingredients that were already available in Zurich in 1837. Dried shavings become seasoning components, forgotten vegetables become the star of the evening, and the wine treasure list includes one or two Swiss trouvaille.
The Sala of Tokyo is considered the oldest Japanese restaurant in Switzerland. Since 1981, traditional dishes from the land of the setting sun have been served here, in the heart of Zurich. Whether shabu shabu, sushi, sashimi or tempura, everything tastes authentic and good here.
LaSalle in the Schiffbau presents itself as a modern glass cube in the middle of the historic shipbuilding hall. Here, guests enjoy French and Italian dishes and fine wines. The bar is the meeting place before and after theatre performances and concerts.
At Bianchi, the fish is always fresh - no wonder, since the fishmonger behind it is Bianchi, who runs the restaurant together with Bindella. In the elegant restaurant on the Limmat, Italian Lucio Paiano cooks top-class Mediterranean fish cuisine.
The Bordone brothers have taken over the management of Ristorante Ornellaia in the spring of 2023. Gino is in the kitchen, Antonio acts as host. The restaurant continues to serve refined Italian cuisine, albeit somewhat simpler than before. The wine list is still terrific.
Gregor Smolinsky knows how to reduce dishes to their essentials like few others. His cuisine is classic; legendary dishes include the Ravioli al brasato with Périgord truffle sauce or the Kalbskopfbäggli with Barolojus. And all this in an intimate, elegant ambience in the countryside.
The Wystube Isebähnli is a traditional restaurant with a history of over 200 years. In the 800-year-old wine cellar, treasures are stored that would delight any wine connoisseur. In addition, there is an elegant menu without chichi from local ingredients with Mediterranean influences.
At the cozy Lotti, it's quite possible to forget the hustle and bustle of downtown Zurich for a moment. Warm hosts, delicious coffee, a small lunch menu, and meat and vegetables from the wood-fired grill in the evening. Enjoyment can be this simple and delicious.
The menu at Du Théâtre knows no boundaries. Here, ingredients and cooking techniques come from all over, with dishes from Italy, Thailand and Spain mixed in. The wine list features wines from all over the world, but the focus is on German Riesling.
At the centre of Ginger, two masters of their craft have been standing behind a wooden counter for 23 years, preparing sushi from selected fish according to all the rules of the art. Guests can use the silent conveyor belt to their heart's content and enjoy a sensual experience.
At Gül, the friendly crew creates authentic Turkish cuisine. Indispensable: always order at least two Lahmacun for brunch and dinner. Tempting in summer: the idyllic garden terrace in the inner courtyard with midnight gelati from Tellhof.
The interior of Hato is stylish and dark, making the unique plates all the more colourful and refined. Top notch, wonderfully crafted Asian-inspired gastronomic delights are featured here, equally delicious at lunch as in the evening.
In the old flour mill, cooking is done with a great sense of tradition, but the dishes are modern. Much of the produce comes from the surrounding area - meat from the local farmer, fish from Lake Zurich, Swiss crayfish - and a few others from the Mediterranean region.
The Bürgli in Wollishofen is an institution. The robust house was built in 1864, and Regula Gloor Belide and Catharina Joss have been running the restaurant since 2003. A colourful cuisine made from fresh produce is served on the terrace with a far-reaching view, and in the beautiful guest room.
A classic among Zurich restaurants is the Conti. The Italian dishes here are prepared in the traditional way with great effort. Special highlights are the spaghetti all'astice with large pieces of lobster and the ravioli with roast stuffing.
Even if the view clearly proves that you are in Zurich, you sometimes feel like you are in Italy at Sonnenberg. Luigi Serpe's kitchen team serves excellently prepared specialties from the "bel paese," accompanied by fine Italian wines.