"Vegetarian Options" Restaurants in Canton Zurich
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.
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.
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.
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.
Zizi Hattab combines Spanish-Moroccan roots for her purely plant-based dishes. Crispy oyster mushrooms, aromatic spices and baklava with yoghurt ice cream meet a modern, cosy ambience that invites you to share and linger.
High above Winterthur, the Taggenberg serves garden-fresh food with a guaranteed view. Vegetables play first fiddle here, with meat and fish playing only a supporting role. Small menu, big ideas - and a terrace that is one of the most beautiful in Switzerland.
You can taste the south in the Globus roof garden. French classics with a Mediterranean twist, accompanied by selected wines and innovative drinks. The height above the rooftops creates a special lightness - a short gastronomic holiday with a skyline panorama.
This is the place to meet for fine cocktails and international, contemporary cuisine before heading out into Zurich's nightlife. If you have the time, savour the butter-tender beef feather steak cooked on the bone. On Saturdays, a sumptuous brunch beckons.
To be or not to be? At Ars Culinaria, they have opted for the former and are not content with the usual for a second. The chef here is called Head of Culinary Arts and amazes with plant-based menus that are as creative as they are exciting. Cool wines and drinks.
ArteChiara brings a piece of Naples to Dietikon. The dough is left to rest for 72 hours, topped with DOP products and baked in a 500-degree oven. The restaurant is simple, the service warm. Anyone who hears the cornicione crunching knows that it's the craftsmanship that counts here, not the hype.