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UTO KULM Contemporary Swiss Enjoy the magnificent sunrise and sunset views high above the Zurich skyline. Exquisite dishes are prepared fresh daily, with the utmost attention to detail. The highly professional staff serves a wide selection of Swiss cuisine, from creative to traditional. There's something for every palate, including prime quality, air dried Beef and Ham, personally selected from a famous grison butcher, Vegetable Dumplings with hazelnuts with creamy curly cabbage, and Zurich-style sliced Veal served with golden brown Swiss-Rösti. Meals are complemented with an impressive selection of more than 800 wines. |
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WIDDER French Discover the new in the old at Widder, set inside an elegantly restored historic townhouse. The modern design is harmoniously blended with original architecture to create a cozy ambience, rich in character. Awarded 15 Gault Millau points for the exquisite gastronomic delights of French basics with world-wide influences. The highly professional staff serves a menu that changes seasonally. An international list of wines, with mostly Swiss and European selections. The popular Widder Bar plays live jazz during the evenings. |
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ZEUGHAUSKELLER Traditional Swiss Originally an old armoury (Zeughaus) on the Paradeplatz in the heart of Zurich, converted into a beer restaurant in 1927, retaining its original columns and wooden beamed ceiling. The Zeughauskeller is now famous locally and internationally for its fine, traditional Swiss cooking. Dishes are often based on old recipes, including the fresh Sausages, whole Pork Shank, and Zürich Geschnetzeltes (pan-fried Sliced Veal and mushrooms in a delicious creamy white-wine sauce). Large table seating contributes to a sociable atmosphere, where conversations turn strangers into new acquaintances. |
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ZUNFTHAUS ZUR ZIMMERLEUTEN Swiss Ancient beams, stone walls and flickering candles create a romantic ambience at this elegant restaurant on the Limmat River. The chef honors Swiss tradition with local freshwater fish, rabbit and especially the deer prepared "grandmother style," with glazed chestnuts, crisp bacon and tangy red cabbage. Tender veal calves' liver, kidneys and sweetbreads sautéed in butter, is a true culinary delight. Summertime casual dining is served in the beautiful outdoor garden. |