Head chef Urs Blättler and his brigade offer a down-to-earth menu. The choice is particularly difficult for meat lovers, with classics such as Züri-Gschnetzeltes and sausage specialities such as Schüblig. The menu is accompanied by the restaurant's own Zeughauskeller beer.
43/50 Food
17/20 Service
16/20 Beverage
9/10 Style
85
Falstaff Online CH Nr. 3/2023
The Zeughauskeller is a Zurich institution. Here, in the middle of the old town, old and young, tourists and residents meet for sausage, rösti, Zürcher Geschnetzeltes and other Swiss specialities. The atmosphere is loud and lively.