The Best Restaurants in 8001 Zurich
The first surprise comes right at the welcome: Stefan Heile-mann has hired a new host for Zurich's "Widder Restaurant". And what a host. Ansgar Fischer worked for a long time at the legendary three-star "Schwarzwaldstube" in Baiers-bronn, including several years together with Stefan Heilemann. Heilemann made a real stroke of luck with Fischer: There has perhaps never been a more nonchalant accompaniment to a menu. We were also impressed by the wine pairing from Connor Münster, who is also new to the "Widder Restaurant". Especially as he wasn't even there, but his team represented him more than worthily and conveyed his ideas perfectly. An absolute highlight: the Schoenenbourg Grand Cru from Trapet with Gambero Rosso di Mazara on lettuce, Thai salsa and kaffir lime. It couldn't be better, only different. Just like the Heilemann classic to set the mood beforehand: Bao Bun with French free-range duck, duck liver and crispy skin. Tasty white asparagus with morels, peas and Périgord truffle is followed by perfectly cooked red mullet with mussels from the Algarve, artichoke, rouille sauce and sherry vinegar escabèche. We often find meat courses superfluous. However, we would have liked a second helping of Heilemann's Swiss Wagyu beef with cauliflower, beef marrow and lovage. Then pâtissier André Siedl is on top form: Strawberries from Schlattgut Herrliberg with Felchlin Opus Blanc chocolate, wheat grass and hay milk. That too: next "ram" level!
Mitja and Florentina Birlo's top restaurant has just 23 seats. All guests are seated at the chef's table with a view of the show kitchen, where Birlo's team prepares an exquisite menu. Pescetarians and vegetarians will also be overjoyed on request.
Fine dining with a difference: at IGNIV in Zurich, everything is on the sharing table - small courses, big themes, next-level finger food. Lovingly prepared, surprising in flavour and without etiquette. Those who share are rewarded with gastronomic delights and a pinch of playfulness.
Milan's Michelin-starred chef Antonio Guida sets new standards for the finest Italian cuisine at Orsini. Excellent ingredients and a fantastic feel for flavours and textures make Orsini the place for fine dining in Zurich. Great wines by the glass.
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.
What a successful fusion of Franconian specialities (the delicacies from Sebastian Rösch's homeland), Swiss traditions (cordon bleu) and creative, contemporary gourmet cuisine with lots of fresh ingredients from the Alpine region! The picnic to go is a hit.
For an intimate, elegant and unforgettable dinner, guests go to Shin. Asian fusion is paired with tradition here. One of the highlights is the omakase menu with seasonal, hand-picked ingredients and exciting stories. This turns the meal into an experience.
The Bauernschänke is located in the centre of the Rindermarkt. Instead of classics, original dishes such as king mackerel with radicchio or the famous pork belly gröstl in lettuce are served - all to share or in the five-course surprise menu. The wine list includes many natural wines.
The Rechberg is located in a house dating back to 1837 - before industrialisation. The focus is on ingredients as they were back then: local, seasonal, unprocessed. The kitchen ferments, smokes and preserves. Surprise menu, plus a treasure trove of natural wines from Swiss cellars.
The Neue Taverne is a hotspot for lovers of plant-based cuisine. The cuisine here is so refined and flavoursome that even carnivores will be amazed. The restaurant in Zurich's old town combines tradition and modern design. Innovative range of drinks.
Everything is stylish in this brasserie: furnishings, service and menu. The emphasis is on classics and these are perfectly realised. In keeping with the spirit of the times, there are also vegetarian and vegan dishes that are well worth trying.
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.
All the dishes for which we love the south so much are perfectly prepared at Marguita. Fritto misto and bouillabaisse are just as popular as the pasta. A touch of the sea and dolce vita right on Lake Zurich. Very fairly priced wine selection.
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 food here is cooked the way it tastes: hearty home cooking meets Mediterranean lightness at Rosaly's. The wine list surprises with rare Swiss wines. No fuss, just pure enjoyment. A real gem for connoisseurs who value solid and refined flavours.
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.
The kitchen team is guided by the seasonal and regional market offerings. To guarantee freshness, the passionate chef personally goes to the market. The name of the restaurant is no coincidence: the diverse wine cellar is unrivalled.
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!
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.
This historic guild house has been serving food since 1636. The view of the Münsterhof complements the bourgeois but not dusty restaurant perfectly. The menu features Zurich classics and creative new creations by Wojciech Grzejszczyk.