New This Month
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ADLER SWISS CHUCHI Swiss The Swiss Chuchi is famous for traditional Swiss classics such as Fondue and Raclette in many different variations, along with other dishes from various Swiss cantons. The Cheese Fondue is a local favorite here. Specialties include sliced Calf's Liver with herbs, or sliced Veal with mushroom sauce, both served with Rösti. Most of the Wines are Swiss. Located in the heart of the Old Town, perfect for people watching. |
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ALDEN RESTAURANT Swiss Located in the 5-star Alden Hotel in the heart of Zurich's financial district, the Alden Restaurant features a seasonal menu of modern innovations on traditional Swiss cuisine with a touch of Mediterrean. An expansive list of fine wines. The elegant ambience makes it perfect for a business lunch or sophisticated dinner. During the warmer months, dine "al fresco" on the white terrace. |
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À L'OPÉRA Swiss Romanticism and art is so distinctly perceptible at à l'Opéra. The artist, Tatjana Tiziana, has transformed the restaurant into a surrealistic-baroque work of art, with motifs depicting various opera scenes. Preference is given to local and regional producers. The WWF label, "Goût Mieux", and the "Golden Fish" distinction of quality bear witness to the first-class origins and impeccable preparation of the raw products. Also recognized by the Guide bleu for its outstanding cuisine. Try the sliced tender "Zurich style" Veal in cream sauce with fresh mushrooms. Wide variety of Swiss and international wines. |
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GLOGGE EGGE Traditional Swiss This cozy restaurant serves traditional Swiss and international food, just a short walk from the main station and the lake in the centre of Zurich. Worth a visit are the specialties including “Zürcher Geschnetzeltes”, Wienerschnitzelm, and the Lemon Ravioli. During the warm months, their outdoor garden is regarded as one of the most picturesque in town. The wine list offers a wide variety of Swiss and international selections. |
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HEUGÜMPER Swiss / International |
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LE DÉZALEY Swiss n the French speaking region on the sunny side of Lake Geneva, you will find Le Dézaley. A warm and welcoming atmosphere greets you within the cozy interior under ancient rustic vaults. The "Pinte vaudoise" is a traditional Swiss restaurant, serving a seasonal, classic menu of Vaud favorites such as Sausage Vaudois, fillet of Perch prepared in butter, Cheese or Meat fondue, and sliced Veal “Zurich style” with Rösti. In the summertime, the backgarden is an enjoyable place to dine under the cool shadow of the pergola. Swiss wine from the canton vaudois complements the regional menu. |
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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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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. |