The 10 best traditional restaurants in Zurich
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.
Perched high above Zurich, the Obere Triemli has been a place to eat, drink and swap stories with a view of the city for decades - cult status included. Everyone meets here, from hikers to night owls, and people rarely go home after just one glass.
In the centre of Kreis 4, the Eichhörnli serves hearty Swiss cuisine of a high standard. Rösti, veal liver or entrecôte "Café de Paris" are classics, prepared with care and good products. Casual neighbourhood charm meets precise, handcrafted cuisine.
The Alpenrose has been one of the city's favourite addresses for traditional Swiss cuisine for over thirty years. The house specialities are Rösli's meatloaf and "Suure Mocke", but there are also more contemporary options - including vegan ones - which taste wonderful.
The pub is considered to be the oldest continuously operating restaurant in the city. On the first floor, you can savour delicious food with charming service, while the ground floor serves delicious delicacies. In summer, guests can look out over the magnificent Münsterhof courtyard from the terrace.
You don't have to travel to western Switzerland to enjoy a fondue. At the Fribourger Fonduestübli, you can enjoy genuine Western Swiss cheese specialities in the middle of Zurich. Whether it's a creamy fondue moitié-moitié or one with pure Vacherin - here you can enjoy a classic stir-fry and a cosy feast.
The Rosengarten surprises with regional classics and global accents. Whether inside or outside on the terrace, Gian and Nico Gross put their heart and soul into looking after you. Cuisine with soul and a feel-good atmosphere - typically Swiss with a twist.
Italianità meets Zurich tradition. At the Zunfthaus zur Haue, the crew cooks home-style dishes using traditional methods. Generous portions are prepared with flair and accompanied by wines from Spain, France and Switzerland.
The Raclette Stube on Zähringerstrasse feels as cosy as a chalet in the middle of the city. Raclette à discrétion or fondue in variations such as "Moitié-Moitié" or "Pure Vacherin". The service is always friendly, even if the restaurant is always full.
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.