The Best Restaurants in Canton 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!

This top restaurant in the five-star hotel, The Dolder Grand, impresses all round, with the view over the city, the elegant ambience, the extremely attentive service, the select drinks menu and the fine creations from the pen of top chef Heiko Nieder.

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.

At this lively place in Küsnacht, Swiss and Mediterranean flavours unfold in refined three- to eight-course menus. The wine list? Swiss and French wines are well represented. Terrace flair meets an artfully cosy dining room.

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.

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.

The intimacy of the location - only eight guests can be accommodated here - and the craftsmanship of sushi master Atsushi Hiraoka make a visit to the Omakase suite an exclusive experience. Omakase is based on the chef's intuition and dialogue with the guests.

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.

At EquiTable, Julian Marti cooks with fair-trade, regional and organic ingredients. The surprise menus with four to seven courses are excellently composed. A small, stylish room, relaxed service and a wine pairing with recognisable character.

Earthy, honest and narrative - that's how things are done in this restaurant. Between four and six courses are served in the evening, with vegetarian and even vegan options available on request. Whether employee, guest or producer, the team always endeavours to ensure everyone's well-being.

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.

In the gourmet restaurant at Gasthof Löwen, guests can savour contemporary, slightly Mediterranean cuisine. At lunchtime, it is served in the form of a three-course meal, while in the evening you can choose between four, five or six courses - accompanied by one of the many good bottles of wine on offer.

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.

Not far from Winterthur, a family-run business offers ambitious cuisine: French-influenced, seasonal, but without dogma. Classicism and creativity are in balance. The service is skilful, the ambience simple - the cuisine speaks for itself.

At Gamper, Marius Frehner skilfully pays tribute to the best - often biodynamic - ingredients in Switzerland. Four-course dishes with precise flavours, a great deal of skill and no frills. Only ingredients that make sense are used on the puristically presented plates.

Gandria in Zurich's Seefeld district stands for creative Italian cuisine that rethinks tradition. Seasonal produce is used to create original combinations that are surprising yet familiar. The extensive wine list focuses almost entirely on wines from Italy.

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 ambitious kitchen team is only too happy to fulfil your desire for home-made ravioli, veal scaloppini or the award-winning meatloaf. The gastronomic experience also takes place in a harmonious ambience: The restaurant is located in a beautiful timber-framed building.

The cuisine in the beautiful vaulted dining room refines regional products with Mediterranean sophistication. Seasonal ingredients, fine flavours and attentive details create a gastronomic experience that elegantly combines history and indulgence.

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.