The best wine bistros in Zurich

Owner Zizi Hattab has created a monument to her Catalan homeland in Zurich with the COR. The cosy bar offers a fine selection of organic wines from Europe, accompanied by delicious pintxos and tapas. What's special is that they are all vegan.

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.

At Baur's, the Grand Hotel bar shows how aperitif culture works today: signature drinks from all over the world, precisely mixed highballs in Japanese glasses and elegant nightcaps. Non-alcoholic creations also impress. Precision, quality and a touch of extravagance make every drink here a statement.

Chez Smith combines everything the aperitif heart desires: fresh tapas, cocktails and long drinks. These are accompanied by selected wines from the more than 60-page menu, to be enjoyed at the bar, at the chef's table with a view of the kitchen or on the leafy terrace.

The Nordic-style interior has remained the same, but a breath of fresh air has been blowing through "Frisk Fisk" since August. Owner Matteo Trivisano has entrusted the management of his Zurich fish restaurant to a new host couple. Rony Weiss is now at the stove, while his partner Emelie Brandin looks after the guests and the wine cellar. Brandin herself is Swedish and the couple have already worked together in Norway, so they know what Nordic cuisine is all about. The menu offers an exciting mix of Scandinavian and French influences. The main focus is on the excellent fish and seafood caught in the wild, which Frisk Fisk imports mainly from Norway. We start with a glass of Champagne and slices of warm bread with whipped brown butter. Shortly afterwards, we get a "handful of shrimps", half of which are smoked and the other half boiled. They are so good that we almost completely ignore the aioli - although we also really like it. We continue with a fine salmon tartare, served in small bites in a snail pan. For the main course, we opt for halibut, which is countered in an airy hollandaise flavoured with shellfish. We also order buttery dill potatoes and a tartare of smoked beetroot with tarragon and egg. For dessert, we stick to the refreshing and get a scoop each of sea buckthorn sorbet, liquorice ice cream and vanilla ice cream - made from smoked vanilla - delicious! We also really like the wine list with wines from small, artisan producers. We will be back!.

This enoteca and restaurant is an insider tip for oenophiles. High-calibre, rare and select wines are stored in the cellar, with a special focus on wines from Italy. Modern Mediterranean cuisine is also served. The terrace is particularly lovely in summer.

At YAMAS, Greek hospitality is lived out in the centre of Zurich. Mezze to share, grilled dishes and fresh fish characterise the menu, accompanied by a fine selection of wines from Hellas. The atmosphere is lively and warm - almost like being on holiday in the Mediterranean.

At Ojo de Agua Weinkontor, Argentinian wines are stacked next to the best beef, cheese and fine colonial goods. Malbec in the glass, tartare and entrecôte on the plate, plus sardinellas and pan con tomate - Zurich feels like Buenos Aires for a moment here.

The Kunsthaus Bar on Heimplatz is the place to finish off after the exhibition. There are carefully selected wines in the glass and uncomplicated dishes on the plates. Anyone sitting here has a view of the hustle and bustle on the square and is close to Zurich's cultural pulse.