"Sunday Opening" Restaurants in Canton Zurich
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.
In venerable parlours with a view of the Limmat, the cuisine is based on craftsmanship and provenance. The sauces have depth, the cooking points are just right and the service is attentive. If you get a table on the terrace, you will experience Zurich at its best.
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!
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.
Everything is stylish in this brasserie: furnishings, service and menu. The emphasis is on classics and these are perfectly realised. In keeping with the spirit of the times, there are also vegetarian and vegan dishes that are well worth trying.
There is hardly a more beautiful place to eat in Zurich: on the edge of the forest, between vegetable patches and fruit trees. blooms in the garden of The Dolder Grand only opens its "doors" when the weather is fine in summer. Vegan fine dining is served, and some of the ingredients are home-grown.
All the dishes for which we love the south so much are perfectly prepared at Marguita. Fritto misto and bouillabaisse are just as popular as the pasta. A touch of the sea and dolce vita right on Lake Zurich. Very fairly priced wine selection.
The food here is cooked the way it tastes: hearty home cooking meets Mediterranean lightness at Rosaly's. The wine list surprises with rare Swiss wines. No fuss, just pure enjoyment. A real gem for connoisseurs who value solid and refined flavours.
The whole of Zurich is looking at the new concept in the former "Brasserie Süd". The "Brasserie" is now simply crossed out on the logo - an honest statement from the founders Valentin Diem and Nenad Mlinarevic. The old concept didn't work. But does the new one work? The location remains spectacular, the tables are still covered in white cloths. The service is professional and cordial, but could be a little more present in places. Perhaps the elegant glass panes are to blame, which provide a pleasant level of privacy but make it difficult for the staff to keep an eye on things. Instead of shrimp cocktail with butter brioche, there are now antipasti, primi and secondi. New chef Andrea Vailati's food is Italian with a few international twists. Everything is served to share in the middle, typical 2025. In the antipasti, the vitello tonnato impresses with its own twist: a strong veal jus. The beef tartare with dried tomatoes, hazelnuts and Jerusalem artichoke potato chips seems a little over-composed to us. The dish would have benefited from a little more purism. The homemade pasta, on the other hand, is a highlight and perfectly al dente. The conchiglie al ragù are solid, the trombette - dyed green from the kale - with egg yolk, buffalo ricotta and chilli is simply magnificent. This is followed by a delicious veal Milanese rib eye with tartar sauce. We would have liked to see a sweet component in the pepperoni in balsamic vinegar for a little more balance. All in all, the new "SÜD" has many dishes with great potential - even so soon after opening.
In a charming Biedermeier setting above Lake Zurich, light, top-quality French cuisine meets urban flair. Summer garden, cosy parlour or modern conservatory - the ambience is impressive. Sustainable, down-to-earth and stylish: this is hospitality at its best!
The restaurant, run by cult chef Elif Oskan, serves aromatic and colourful dishes to share. Here, authentic Turkish cuisine is combined with a metropolitan flair. Thanks to the hospitality, you will not only be full, but also happy.
Located directly on the Limmat, the Hönggerhof offers Italian cuisine with seasonal ingredients and classics from all regions. Guests can choose the right wine from the restaurant's own cellar. The food is cooked and served in a relaxed atmosphere and with a personal touch.
In the Pratum, you sit upstairs where the hayloft used to be. The kitchen brings garden, forest and meadow to the plate, complemented by cleverly selected ingredients from all over the world. Great seasonal tasting menus change regularly. The view sweeps over the vines and Irchel.
The Adlisberg lies above Zurich, on the edge of the forest. There are Zürcher Geschnetzeltes, meatloaf, cordon bleu, all home-made. The ingredients often come from the neighbouring farms. In summer, meals are served on the terrace, otherwise in the parlour with a view of the countryside.
The Bodega Española in the old town is lively and sociable downstairs, with long wooden tables serving tapas and sangria. One staircase up, in the Sala Morisca, Moorish elegance unfolds - a room for parties, conversations and long evenings with wine. A dream bodega!
When in Zurich, fans of fish and seafood can't go past Bianchi. Freshly caught fish in a cosy atmosphere. Served with selected wines. Dry-aged fish or a classic such as lukewarm lobster salad, with a view over the Limmat. Great!
Conti epitomises old-world Italian luxury. Directly behind the opera house, you can expect exquisitely handmade pasta, masterfully sliced salumi on the Berkel and the highlight: a silver trolley parading precious pieces. La vita è bella at Conti!.
Sablier offers deceleration in the midst of airport chaos. The cuisine shines with technical perfection. First-class ingredients, fresh and seasonal, are refined into complex flavour experiences. The wine list offers rare gems that skilfully accompany the dishes.
Up here you can look out over Zurich: the view is breathtaking! Modern design meets regional cuisine - with creative ideas and an elegant touch. From early to late, there are treasures on the plate here. Great all round. Especially recommended: Fleischvogel, a classic at Saltz.
On the ground floor of the Mandarin Oriental Savoy Zurich, the Brasserie Savoy combines European classics such as Wienerschnitzel with Far Eastern accents. This creative blend is served in the elegant dining room or on the stylish terrace - urban flair included.