Accommodation – restaurants in Canton Zürich
The creations that Heiko Nieder presents to his guests are characterized by an impressive spectrum of aromas. He finds the ingredients and inspiration for his six- or eight-course tasting menu all over the world. Of course, the wine list is also spectacular.
In one of the city's most outstanding gourmet restaurants, contemporary elegant design meets gastronomic art at the highest level. Stefan Heilemann's culinary art captivates with high-quality produce, exotic flavours and a great willingness to experiment.
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.
At Hotel Marktgasse, Andreas Caminada designs a new Igniv with tried-and-true elements: historic atmosphere, classic bar, and, as usual, a sharing menu. Chef Zeindlhofer cooks with his own signature; accessible but refined.
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.
The Regensberg "Krone" is a stylish gourmet restaurant with an impressive view of the Zurich Unterland. At the stove Ale Mordasini shines with precise and sophisticated creations, he manages the wonderful balancing act between tradition and modernity.
At parkhuus in the Park Hyatt Hotel, sustainability is close to chef Tarik Lange's heart. He mainly uses ingredients from local forests, meadows and waters, even herbs from his own roof garden. His creative dishes nevertheless retain a down-to-earth feel.
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.
High enjoyment in the countryside probably describes Gasthof Sternen in Wangen best. Perfectly coordinated taste creations from market-fresh ingredients meet an outstanding wine list and a host couple with great host quality.
Thomas Huber is the 13th generation to host the Krone Sihlbrugg, with Monika Jans for 16 years. In the kitchen, Huber combines tradition and modernity, mostly cooking with local produce and often in the wood-fired oven. In the wine cellar, there are great tipples to go with it!
Baur's combines classic elegance with refined cuisine: tradition and innovation in harmony. The menu offers classic brasserie dishes as well as creative vegetarian and vegan reinterpretations. Timeless excellence for connoisseurs.
The terrace of Rigiblick on the edge of the forest above the city offers a wonderful view. Host Vreni Giger and her team provide a harmonious ambience and cook modern yet down-to-earth cuisine. This is accompanied by a large selection of Swiss wines.
A cozy restaurant, a terrace with lake view and a large selection of fish dishes are available at the Sonne. Chef Caesar Meyer's grandfather was a professional fisherman, so there is always fresh Lake Zurich fish here, but also otherwise the focus is mainly on local.
The Miggiano couple have been spoiling their guests at Gasthof Löwen with passion, heart and soul for 20 years. Their uncomplicated manner quickly makes you feel at home. Whether it be homemade pasta, Eglifilet or a fine wine from the cellar - here it tastes good!
In the former manor house, the Landgasthof Hirschen, seasonal, regional country cuisine is celebrated in a magnificent timber-framed building. Whether it be tender cut beef loin, refined fish creations or down-to-earth desserts, enjoyment is a top priority here.
The Blau in the Hotel Greulich sees itself as a neighbourhood restaurant. But that does not mean that the cooking is not elaborate. Here, only the best ingredients go into the cooking pot, whether for breakfast, lunch, aperitif or dinner, where a modern, creative seasonal cuisine is served.
Saltz offers unusual design and all-day dining. The décor was designed by artist Rolf Sachs and, in contrast, Julian Mai cooks no-frills urban dishes using mainly regional ingredients, sometimes spiced up with luxury products.
Here you will find a wonderful lake view and a delicious selection of no-frills dishes prepared by an experienced kitchen team from the best ingredients. A highlight is the Catch of the Day, delivered by fisherman Adrian - fresh from Lake Zurich.
The Bienengarten in Dielsdorf fascinates with tasty down-to-earthness. The regional cuisine bears witness to craftsmanship and loving preparation. A place where enjoyment is celebrated in its most honest form. Tip: the Metzgete and the game menu.
During the day and in the evening, locals and day trippers alike can expect authentic Swiss bistro art with a magnificent location directly on the Rhine. Whether crispy tarte flambée or an exquisite glass of wine in between - at the Hirschen every moment becomes a feast for the senses.