The Best Restaurants in 8008 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.

Gandria in Zurich's Seefeld district stands for creative Italian cuisine that rethinks tradition. Seasonal produce is used to create original combinations that are surprising yet familiar. The extensive wine list focuses almost entirely on wines from Italy.

Following the takeover by the established gastro entrepreneur Daniel Kehl, his wife Ivona Kehl-Perkovic, Markus Stöckle from the restaurant "Rosi" and his former sous chef and "Capri" head chef Charlie Aggett, the "Capri" shines in new splendor. The interior is elegant and sophisticated, with selected works of art hanging on the walls that radiate a relaxed atmosphere. The clientele is mixed, from young, trendy diners to guests who have already enjoyed visiting "Capri 1.0". The menu features classic dishes with a contemporary twist. The young service staff serve oysters with rhubarb and morita chili - refreshing - and the Spanish toast classic bikini, filled with Manchego and jamon, served with a sweet dip. The starters consist of a colorful mix of different influences, especially from the Mediterranean region: tuna crudo, cecina de León with gremolata and sinfully good grilled gamberi rossi. But there is no shortage of vegetables either, with crudités and pickles on ice, lettuce, asparagus with sorrel and more. After a tasty pasta intermezzo, the main courses are served. From wonderfully nutty "grenobloise" lemon sole to the classic fillet of beef with pepper sauce, everything tastes exactly as it should. Another highlight is the chicken schnitzel with lettuce and anchovies - crispy and not too greasy. After all these dishes, you might be tempted to skip the desserts. But you shouldn't, because they are excellent. Aggett's English layered dessert trifle in particular is worth every sin!

The finest sushi is served at Ginger - in the centre of Seefeld. Fresh specialities roll past at the round table, modern Japanese cuisine shines in the à la carte area and fine wines await at the sake bar for the perfect sip with every bite.

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!.

The Blaue Ente is located in the Tiefenbrunnen mill on the outskirts of the city - with sandstone, industrial charm and modern elegance. The restaurant is constantly reinventing itself in gastronomic terms, focussing on seasonal ideas and products from the lake region. The menu changes noticeably often.

In Zurich's Seefeld district, Italian cuisine meets a big city feel: La Zagra serves fresh pasta and antipasti with a clear focus - no show, no excesses. The clientele is mixed, the service professional, the tone relaxed. A neighbourhood favourite with high standards.

This Bindella spot brings real Amalfi Coast energy with it. Solid southern Italian classics such as octopus salad, veal chops and veal liver with saffron risotto are the main protagonists here. The wine list shines with exclusively Campanian wines.

In the beautiful Seefeld district, Enoteca Riviera serves modern Italian cuisine in an elegant, cosmopolitan ambience. The wine selection can be enjoyed on the terrace - with finesse, variety and a view. Down-to-earth, charming and simply round.

Razzia is located in Seefeldstrasse, in a converted cinema hall with high ceilings and historically richly decorated walls. In the centre: an open grill on which dishes are refined with fine smoke. A walk-in wine cellar holds over 150 wines.

A breath of fresh air at "Silk", the restaurant in Zurich's "Hotel Ambassador" just behind the Opera House: you can immediately tell that the new restaurant manager Manuela Ellmaier is keen to offer guests a good time. "Would you like to start with a drink at the bar or can I take you straight to your table?" Cordial and confident, as we appreciate. The trained sommelier previously worked in various large establishments, including "La Réserve Eden au Lac" in Zurich. Head chef Patrick Ansorge demonstrates his mastery of his craft right at the start of the evening: the highlight of the poultry velouté with spring vegetables and chive oil is the tender, intense poultry praline. The sashimi of Lostallo salmon is a little on the good side: carrot dressing, wild garlic mayonnaise, radish, baby lettuce, tapioca chips - it lacks acidity or perhaps even a little spiciness. More courage, please. Courage that Ansorge then clearly demonstrates with the vegetarian main course: Half a cauliflower, marinated and seasoned in an oriental-Mediterranean style, sits enthroned on a cauliflower puree, which finally has more bite than the cauliflower so often cooked to death that is usually served in this country. A little tip on the side: the wine list has one or two mature gems waiting for connoisseurs at a bargain price. Tarte Tatin with vanilla ice cream for dessert - it always works. Although we would rather have the ice cream scoop next to the apple pie than on top of it. A business dinner in a stylish ambience? Two nice dishes before an opera performance? A fine bottle of wine on a Monday evening? Then definitely go to the "Silk".

For years, Bimi has been considered one of the best Japanese restaurants in Zurich. The food here is authentic without any chichi. The selection is quite large and ranges from expertly prepared sushi and soups to the popular shabu shabu - Japanese hot pot.

At Kenichi Arimura (aha, the last two syllables make up the restaurant's name!), the guest has to categorise himself. In the evening, the chef serves omakase according to market offerings, from sashimi to wagyu. If you just want a taster, come at lunchtime and try the Bentō box.

Here you dine as if an Italian nonna were actually in the kitchen. Homemade pasta, tasty meat dishes or a daily changing fish dish are prepared here with passion. Of course, the right wine is also guaranteed.

The sad news first: a person called William Butcher does not exist. But the restaurant is alive and kicking! At Hegibachplatz in Zurich, you can choose your meat - perhaps Black Angus - at the butcher's counter. Happy news at the end: there is Mendoza wine.

Is this what tomorrow's gastronomy will look like? Perhaps, because the urban ambience also hosts all kinds of events such as the Champagne brunch. Ceviche, Züri Geschnetzeltes and tiramisu attract Zurich locals and expats alike, who also appreciate Champagne, cocktails and mature red wines.

A large selection of antipasti, risotto and pasta, 13 different pizzas, a nice selection of meat dishes and dolci to finish - an Italian dream comes true at Totò. At the weekend, the menu is shorter but no less varied.

You can feel it as soon as you enter: authentic Chinese cuisine is served here. The restaurant is frequented by many Asians - the best sign of quality. Wok creations, dim sum and hot pot - the choice is huge. The hot pot? A poem! Real cuisine for connoisseurs.

The food served on Lake Zurich is unpretentious: Mediterranean dishes, sushi, seafood. Nothing complicated, but well done. The terrace juts out directly over the water and the view sometimes distracts from the plate. It doesn't matter - the place thrives on the whole, not the detail.

A neo-bistrot with Italian roots and Asian flavours. This is an idiosyncratic concept, especially in combination with the name, which is reminiscent of Latin America. The result is relaxed, invites you to share and includes pasta as well as ceviche and tagliata.