"Smoking Allowed" Restaurants in Switzerland
The Segreto is no longer an insider tip. In this beautiful restaurant in the industrial area, Martin Benninger and his team serve excellent, Mediterranean-influenced cuisine with a classic base. It is accompanied by exquisite wines, including rare and grown-up ones.
Epsom lettuce with pickled mirabelle plums and hazelnuts in a vinaigrette. Gently smoked char with radishes, horseradish and herb oil. Quince ceviche with flamed kingfish and kohlrabi. What a smooth texture this kingfish pickled in vinegar and marinated in oil has! A pleasantly light-footed start to dinner: this is the new way to dine at the Herrliberg "Buech". A facelift is good manners on Zurich's Gold Coast from a certain age. The plastic surgeon at the "Buech": Andreas Caminada. He has done a great job. He dusted off the popular huts, gave the patina a worthy stage and refreshed the menu. The charm is back. As with the "Casa Caminada", Caminada proves that he is not only a master of fine dining. With Nicolas Schröder, who most recently worked at Zurich's "Igniv", he is once again giving a chef from his own ranks the chance to prove himself as head chef. Hostess Fabiola Reimund is supported in the background by Ines Triebenbacher, who is known as the "Igniv" hostess in Zurich: Top wine list, which includes everything from regional Pinot Noir to rare vintner's champagne, fair pricing. Pike-perch with sauerkraut, caramelized grapes and beurre blanc. Served with mashed potatoes and nut butter - a real treat. The caramelized apple with cinnamon waffle, apple butter ice cream and apple broth for dessert emphasizes once again: no fine dining, but creative compositions that you simply have to love. If you want to experience a dinner at the "Buech", you have to plan well - at the moment, almost every evening is fully booked over a month in advance!
The name lives up to the restaurant's name: it is beautiful and green around the "Schöngrün". We start with a greeting from Alexis Jauregui's kitchen. The salmon appetizer is topped with yuzu sesame and finely chopped herbs. The starter follows soon after: a gazpacho of yellow tomatoes, smoked labneh and basil sorbet. Perfect for the summer month of July. The companion is also happy with the French toast with tomatoes, Freiburger mozzarella and sunflower seeds. Although the kitchen is understaffed - when we arrive, two cooks are working to feed the whole restaurant - we are served an intermediate course: a cool cucumber and melon aguachile and summery pepperoni gnocchi. Both bites are terrific. Our companion finds the veggie main course - falafel made from Swiss lentils - a little dry, but still delicious when dipped in courgette sauce and pico de gallo. The brioche burger is elegantly small and accurately presented: The plucked Duroc pork goes well with the blackberry BBQ sauce, rocket, pickles and cabbage. Then a predessert: Jauregui loves tea, which is why she has turned an iced tea into a dessert. It goes like this: peach compote and sorbet, Earl Grey panna cotta, lemon and thyme gel and mint fritters. Creative, refreshing and good. Two childhood memories come together for dessert: picking cherries from the tree in summer and munching on cinnamon rice pudding in winter. The rice is topped with sugar and flamed, the fruit - halved and as coulis - are literally the cherries on the cake.
In the idyllic wine village of Fläsch, the Adler restaurant serves seasonal French cuisine with a modern twist. The wine list with over 600 labels perfectly complements the creative dishes made from regional products in the cosy, wood-panelled dining rooms.
The elegant Schlössli is a traditional restaurant, but not without finesse. The menu features regional specialities and dishes from further afield. The wine cellar is stocked with special trouvailles from all regions of Switzerland and abroad.
All that's missing is the fresh sea breeze, otherwise you'll feel like you're on holiday on the Côte d'Azur here at the Seerose. French-Mediterranean cuisine, white décor and blue summer umbrellas - the Seerose invites you to linger for several hours. An absolute hotspot in summer.
The pretty Riegelhaus between the Thur river and vineyards serves classic cuisine, but the menu occasionally has surprises such as Thai curry. These can also be found on the wine list, which includes regional and international wines - including many grown-up wines.
Above or at least in the cloud, the freedom must be boundless - or at least the view over Zurich and the lake. On the 35th floor, Mediterranean dishes are served at the highest level and accompanied by an extensive cocktail menu and exciting wines.
Located on Bleicherweg, just off Paradeplatz, Coco Grill & Bar is discreet and charming, like an old ship floating cosily above the hustle and bustle. The grill is the stage for marvellous cuts of meat. You can choose your own wines from the stunning wine cellar.
At the Maloja Pass, food is cooked with two souls in its chest: the mountain world comes to the fore in the dishes as well as a selection of refined fish dishes. A passion that has been indulged in since 1995: Mussels and freshly caught fish travel from Milan to the mountains.
The Hiltl roof terrace shows just how versatile vegetarian cuisine can be. An urban setting above the rooftops of Zurich meets internationally inspired creative dishes. A place that combines relaxed dining with a touch of big city flair.