"Dogs allowed" Restaurants in Canton Zurich
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.
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.
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.
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.
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 Marktküche is considered a pioneer of plant-based cuisine in Zurich. Here, imaginative menus are created that put vegetables in the leading roles and also impress meat eaters. As popular as ever - if you come in the evening without a reservation, you'll need a lot of luck.
The Trübli will remain at its usual address until March 2026, when the team plans to move to a new location. Until then, there will be the usual multi-course surprise menu, including vegetarian options. The wine list is carefully curated and makes the restaurant a firm favourite.
On Lake Zurich in Wollishofen, Wöschi shows just how relaxed fine dining can be. Innovative surprise menus are served, precisely cooked and imaginatively realised. The glass front and lakeside terrace make it one of the best places to enjoy Zurich by the water.
What counts here is what the region has to offer: fresh, seasonal, unadorned and almost everything Demeter. The dishes at Rosa Pulver are clever and not overloaded. For full enjoyment: the menu brings all facets of this authentic, creative cuisine to the table.
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.
Love, desire and passion - this is what Thomas Huber and Monika Jans epitomise. Huber is the 13th generation of chefs at the Krone Sihlbrugg and combines classic French cuisine with Asian flavours. He also has a love of baking bread and sourdough.
Patricia and Caesar Meyer are responsible for the warm welcome. They are the second generation to run the business and seek out the finest local produce for their guests. The fish, for example, swam in Lake Zurich and the deer lived in the Stäfner forests before being hunted.
Didi's Frieden has long been a Zurich institution. The handwritten menu changes daily, and in the evening you can choose from three- to five-course menus or à la carte. The kitchen serves classic dishes with finesse - no show cooking, but consistent quality.
A new flame has recently been lit in Zurich-Wiedikon: the "Char", a restaurant that plays with fire, smoke and roasted aromas. The smell is in the air as soon as you enter. There is an old pizza oven in the open kitchen, inherited from the previous owners. A real stroke of luck that now forms the heart of the concept. Flatbreads come out of it, sometimes topped with kimchi or pork belly, sometimes plain with smoked olive oil. On the recommendation of host George Kazantzis, these are dipped in tarama, an airy mousse made from fish roe and refined with leek ash. A dish with the signature of Dimitris Alexoudis, the hotel's Greek culinary virtuoso. Together with Tristan Jaensch and George Kazantzis, he forms the trio behind the "Char". The small menu is divided into Sea, Land and Garden. One dish per person is recommended from each category, perfect for sharing and discovering. As an aperitif, the spicy cardamom espresso martini sets the mood for a fiery evening. Then try your way through the menu. The Alabama wings with BBQ mayo, chili and lemon are cheeky and fiery, the octopus with grilled leek and oregano brings Mediterranean smoke, and the broccoli with tahini dressing and crunchy granola shows how much flavor there is in vegetables when you give them attention. No less impressive: the croquettes with braised pork cheek filling and basil cream. The ragout simmers for 24 hours and literally melts in the mouth. It goes well with Denavolo Dinavolino, an orange wine from Emilia-Romagna; fruity, edgy and with character. For dessert, the "Char" stays true to its line: the smokey tart with caramel and crème fraîche is classically smoky. We are on fire!
Host Anna Zimmermann hits the pulse of the times with Lotti. Meat tigers and vegetable fans get their money's worth here. The food is cooked on the large wood-fired grill. The dishes to share make the evening an uncomplicated pleasure. Exciting wine selection.
"One day I want to have a simple restaurant and cook good but uncomplicated food there." Said by many top chefs, kept by very few. A twist here, a decoration there, a little foam there. Most star chefs fail when it comes to "uncomplicated". Antonio Colaianni does not. In the trattoria of the "Restaurant Freilager", self-realization is not on the agenda, but rather lots of Italian fun for everyone. The four of us share a pizza to start - it's one of the best in town. Host Marco Però, who like Chef Colaianni has his roots in Puglia, is in a good mood and fills the round table with prosciutto di Parma freshly sliced on the Berkel machine, burrata with braised eggplant, olives and other nibbles. The vitello tonnato is just as good as it was when Colaianni was still a star chef at "Gustav" and later at "Ornellaia". Be sure to order: Maccheroni with squid ragù. It's worth the trip to Zurich-Altstetten just for this. It gets quiet at the table. Everyone is happily occupied with their main course: Wild-caught gamberoni on racy bisque, osso bucco with gremolata on perfectly sloppy saffron risotto, beef brasato. Show time at the end: the tiramisù is skillfully prepared at the table. The crispy sfogliatella with vanilla filling tastes even better. And if you still want the gourmet experience: The back room offers fine dining from Thursday to Saturday evening - including the legendary hand-rolled orecchini hand-rolled orecchiette from Mamma Colaianni.
Plant-based cuisine at a high level, characterised by Zizi Hattab's clear signature. In the small, quiet room, menus are created that PLAY with textures and flavours and show how exciting vegan food can be - without dogma, but with a great deal of artisanal finesse.
Casa Ferlin - that's tried and tested Italian comfort. City-famous, excellent home-made ravioli, veal fillet refined with citrus and meltingly heavenly chocolate mousse. Elegance and reliability characterise this family kitchen with tradition.