The 10 best modern restaurants in Zurich
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.
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!
The IGNIV Bar in the restaurant of the same name shows just how exciting the craft of cocktails can be. The menu features cutting-edge creations alongside perfectly executed classics. As befits an IGNIV, there are also drinks to share. The spectacular Champagne selection is also highly recommended.
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.
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.
Standing still means falling behind? Nonsense! David Heimer was certainly the more creative, bolder chef than Lukas Zehnder is. But does that mean people are less likely to go to “Josef” now? Definitely not. The restaurant right next to Zurich’s infamous Langstrasse is and remains a cult favorite. It’s a wild place—quite dark, sometimes a bit loud—and the bar in the middle of the restaurant adds to the lively atmosphere. Precisely because “Josef” is already so flamboyant, it doesn’t need a cuisine that requires an introduction or explanation. White asparagus with confit king crab and shellfish bisque. Morel and Parmesan tart with a braised onion beurre blanc. Charcoal-grilled guinea fowl with mustard sauce, herb-infused oyster mushrooms, and parsley. It’s all somewhere between good bistro cuisine and fine dining. Great ingredients, cooked with precision, generous portions. The dishes aren’t overly challenging, yet they’re exciting. No pretentiousness. The five-course meal costs just 97 francs—what a bargain! The service is laid-back; the wine list ranges from bold natural wines to Burgundy Grand Cru. Or how about an equally excellent Negroni? To the left, a date night with a dog; to the right, a group in business attire; right behind them, four young women enjoying a very fun evening. And in the corner, a Swiss winemaker—not entirely unknown—who’s sharing an above-average amount of wine with his colleagues at the table. Later, he bridges the gap to the next table and invites the couple there to join in. And us? We order another morel and Parmesan tart for dessert. That’s “Josef” for you.
Natural wines, transparent production - here, only wines whose values are shared by the Silex team are served on the plate and in the glass. A tasting menu is served in the evening. Those with a smaller appetite can order à la carte. And the wine list leaves nothing to be desired.