Accommodation – restaurants in 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.
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.
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.
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.
Zurich's stunning rooftop restaurant, La Muña at La Réserve Eden au Lac, offers spectacular views of the city, lake, and mountains. Palate pleasers like ceviche, black cod with miso, and hamachi carpaccio take you on a gastronomic world tour above the clouds.
Directly at Zurich's main train station, guests can expect the highest level of enjoyment in an elegant ambience. At La Soupière, chef Martin Fencz conjures up regional and French delicacies, including grilled meats and delicious fish dishes. A feast for the palate.
At Boucherie AuGust in the Widder, Chef Tino Staub's kitchen team processes whole cattle from the partner farm in the Jura, but also buys fine cuts abroad. Here, everything revolves around meat. Whether dried, as sausage, boiled meat or steak, the quality is outstanding.
Heart of conviviality and top cuisine – the Helvetia restaurant, just a few steps away from Stauffacher. Cuisine du marché is served: global sophistication with Swiss down-to-earthness. Meatloaf, Zurich Geschnetzeltes, Mediterranean delights – masterpieces by the team.
As the "living room of Zurich" steeped in history, Le Hall in the heart of the Baur au Lac has been inviting guests to linger since 1844. Whether for a coffee break, a relaxed lunch or an aperitif, a visit is always worthwhile, especially if the in-house patisserie can be sampled.
The restaurant in the Hotel Kindli is one of the most traditional establishments in the city. Today, in a sophisticated atmosphere, there is not only the famous Zurich Geschnetzeltes or liver with rösti, but also dishes from the Asian or Mediterranean region.
Italian hospitality is celebrated at Gattopardo. Just as typically Italian is the menu, which is divided into homemade antipasti, paste, pesci, carni and dolci. Somewhat more exotic is the wine list, which includes Italian as well as Spanish drops.
Hotel Five's Maiden Shanghai serves modern Chinese dishes under the expert direction of chef Luo Bing. Traditional recipes are reinterpreted here and accompanied by the magnificent view over the Zurich skyline.