Following my post about fine dining in Zurich city, it is time for the best fine-dining restaurants in the Zurich area too. And again, I present you such restaurants I first visited in 2023 and 2024. As to places I dined at in the past, have a look here. It concerns three restaurants which are all aimed at fine dining. At the same time, I would consider all of them as ones with a casual ambiance. In addition, you can reach them either by train or car within 30 minutes from Zurich city. Plus, they are all listed in the Michelin and the Gault Millau guides. Two of them even have Michelin stars!

I start with the highest awarded restaurant.

1. Restaurant Skin’s in Lenzburg

modern two-star Michelin restaurant with excellent innovative cuisine in favorable location just by the train station not far from Zurich 

Skin’s is a phenomenon. It was opened end of May 2022, and four months later it already gained two Michelin stars! This restaurant is the work of Felix Bertram, the owner and founder of Skinmed, a clinic for dermatology and plastic surgery, and chef Kevin Romes.

The entrepreneur met the young cook at Restaurant Einstein in Saint Gallen. And he immediately knew that this was the man for his dining-spot project. Skin’s is located just by Lenzburg’s train station, in a former industrial site. From Zurich’s main train station, you can reach it in a 19-minute ride plus a five-minute walk. Restaurant Skin’s is an uncompromisingly modern place. What I find impressive is the very large open cuisine where you can watch the chefs working.

The food is equally uncompromising as the interior, contemporary and creative. It is ingenious without being over the top so. I liked best the really fantastic sauces.

On my first occasion here – there was a second one, a champagne dinner – , they were often poured tableside. All and of them were different from each other, rich in taste and multifaceted. The atmosphere at Skin’s is relaxed and you are in contact with the chefs who appear at your table every now and then. Not only Michelin is full of praise for this dining spot but also Gault Millau. This guide gives 16 points and attests a form curve that is rising steeply upwards.

As to pricing, there is a sole tasting menu. Contrary to my first visit, there is now a six-course menu on offer costing 220 SFR/US$ (before seven courses for 225 SFR/US$). If you wish, you can add a surprise dish for 35 SFR/US$.

In case you want more information about one of the best fine-dining restaurants in the Zurich area, I have already done a post about the place after my first visit.

2. Restaurant Fahr in Kuenten (Künten)

delicious contemporary cuisine awarded one-star Michelin in relaxed ambiance located in idyllic rural surroundings

This is another Michelin starred restaurant in the same Swiss canton as Skin’s (Aargau). As to reachability by public transport from Zurich city, it is not that favorable. Yet you can get to it by car in less than 30 minutes. And when doing so, you come to another world. Fahr is a pure idyll, a stand-alone building on the edge of a nature reserve. Dining here is especially pleasant on a hot summer evening, when you can do this in the beautiful outdoor area. And it is child-friendly too with an associated playground.

Yet also the dining-room is a jewel.

The ambiance at Fahr – at least if you dine outside – is  very casual. On our visit, one of the guests even was dressed in bicycle gear!

When it comes to food, it is a seriously good affair. 

The young chef Manuel Steigmeier

started in Kuenten in 2017 at the age of 22 and got his first Michelin star in 2022. In addition, he has 17 Gault Millau points. And imagine he has not worked with any famous chefs before but “only” at a local dining spot with a solid but not exceptional cuisine. Yet he scores with outstanding, puristically served dishes. He does this in such a convincing way that you can count Fahr among the best fine-dining restaurants in the Zurich area. Service on our dinner was cordial however a bit slow between courses. As to the latter, you get a tasting menu here, either with fish/meat or vegetarian. Five courses cost 160 SFR/US$, six 175 SFR/US$.

3. Restaurant Die Rose in Rueschlikon (Rüschlikon)

UPDATE: the restaurant goes out of business end of September 2024

Michelin gives it a Bib Gourmand, Gault Millau has not reviewed it to date (but will do so in 2024). Service is warm at this casual place.

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Eating out at Zurich’s (casual) fine-dining restaurants is not a new thing for me, quite the opposite. I have been doing this on a regular basis for years – see my posts about it. Yet there are still lots of great (casual) gourmet (Michelin) restaurants in Zurich that are either new in town or I have not dined at so far. So it is time for an update as to Zurich’s flourishing culinary scene. I have visited all the places I am going to write about in the years of 2023 and 2024, and this usually for the first time. In addition, it is exclusively about restaurants geared to fine dining. And it does not matter whether they feature a casual ambiance or a sophisticated one. Plus, almost all of them are listed in the Michelin and the Gault Millau Guides.

Find below short descriptions of seven of Zurich’s best gourmet restaurants. They fall into two categories: casual fine dining and fancy fine dining. In a post to come, I will also go into such dining spots in Zurich’s surroundings. I start with the ones offering a relaxed setting however serving high-quality food nevertheless.

4 of the best casual fine-dining restaurants in Zurich

The first one on this list is the dining spot longest in business, the last one being the newest in town.

1. Restaurant Maison Manesse (district 3)

UPDATE: Maison Manesse closes its door at this location end of 2024

highly creative & surprising Michelin-starred cuisine in a perfectly relaxed setting

Maison Manesse, a pioneer in the field of casual fine dining in Zurich, opened its door in 2013. And this at a location a bit away from the center. At the time, chef Fabian Spiquel and host Miguel Ledesma were in the lead. In the meantime, chef Benjamin Plsek and host Raymond Fuerer have taken over. They brought in some new blood yet otherwise pursued the combination of experimental cuisine in an informal setting, although in a weakened form. A surprise menu is on offer at this unpretentious former neighborhood restaurant. It is available in a vegetarian, plant based or “everything” version. You can order either four courses (125 SFR/US$ without meat and fish, 135 SFR/US$ for “everything”) or six (165 SFR/US$ without meat and fish, 175 SFR/US$ for “everything”).

Alternatively to the menu, you can choose from an à la carte menu. Mains cost between 34 and 42 SFR/US$, cheese in two sizes (18 or 24 SFR/US$). Desserts range from 10 (sweet bites) to 21 SFR/US$.

When it comes to awards, Maison Manesse got a Michelin star in the second year of business, which it holds to this day. Gault Millau gives 16 points. As to the food, inspirations for the refined and well-balanced creations come from all over the world. The chef knows how to do subtle and unusual combinations of flavors and textures. As far as ingredients are concerned, the dining spot stays local. In terms of wines, Raymond Fuerer is very proficient in this field. The interiors are young and funky. And in summer, you can dine in the pleasant outdoor area too!

2. Restaurant Gül (district 4)

Turkish comfort food, sometimes also with creative touches, in an informal, vibrant setting

At Gül Restoran it is about Turkish cuisine, although with dishes not copied “one to one” from the originals. Rather, Elif Oskan, the woman behind Gül, brings in her own philosophy at this fun place. She is Turkish, brought up in Zurich, and partners up here with boyfriend Markus Stöckle (Rosi) and culinary entrepreneur Valentin Diem (Brasserie Süd). At the center of Gül is an open kitchen. The most important equipment items here are a charcoal grill and a wood oven. From those come the grilled Alpstein chicken or the home made bread just as the Pide or the Lahmacun. The oriental dessert classic of Baklava comes with almond frangipani and ice cream.

The atmosphere at this spacious restaurant (90 seats) is relaxed and lively.

In addition, there is a nice outdoor area as well.

When Gül is fully booked, the staff – who is otherwise friendly and accommodative – might be struggling with the demands of the guests. The calming force in here – when things are a bit hectic – is Elif Oskan’s father, “Baba”. On our two visits, my family opted for the Gülty Menü Sürpriz, the surprise menu for 80/85 SFR/US$ reflects the best what the kitchen has to offer. And it was both times a good choice! If you like champagne, it makes a perfect combination – and they have some excellent ones on the wine list.

You can also order from a comprehensive à la carte menu: snacks from 3 to 8 SFR/US$, cold starters between 6.50 and 16.50 SFR/US$, items from the wood oven from 2 to 18.50 SFR/US$, warm starters between 6 and 18.50 SFR/US$, grilled mains at 38 and 39.50 SFR/US$ as well as desserts at 12.50 and 22 SFR/US$. The latter is the mentioned Baklava and serves (at least) two persons. When it comes to how the food is, I am no expert in Turkish cuisine. From some online comments I read, it does not seem to be authentic all the time. Yet Elif Oskan does not pretend to be. I for one liked what we got, which was often hearty yet sometimes also imaginative! Gül, opened in 2019, has a Michelin Bib Gourmand and 15 Gault Millau points.

3. Restaurant Kle (district 3)

refined Michelin-starred vegan cuisine at Zurich’s female culinary shooting star

Kle is one of the hottest dining spots in town! The vegan restaurant, opened in 2020, took the hearts of many foodies from near and far by storm.

And among them are lots of “carnivores” too. Zineb “Zizi” Hattab, the woman behind the restaurant, has made an amazing career. Actually, she is a software engineer from Spain with Moroccan roots. Yet she developed a flair for cooking and worked for several known names in the business (for instance Andreas Caminada). And now she has become Switzerland’s vegan queen with her inventive and elaborate dishes!

Is is difficult to get a table at Kle, despite their offering two dinner seatings. The restaurant, a former neighborhood dining spot, is rather small.

In case you are not successful at securing a reservation here, give Zizi Hattab’s second restaurant, Dar,

a try. It is bigger, more down to earth and family style (see my post). Or go for drinks and snacks to the wine bar Cor,

her third spot. And her latest project was it to move her Kle during five weeks to Saint Moritz to the prestigious Hotel Badrutt’s Palace! She really keeps herself busy.

Busy is a good key word when it comes to dining at Kle. It is a well organized affair, yet sometimes you feel as guest like being in a steady assembly line operation. And the pleasant staff seems to be overwhelmed at times. If you happen to be in the first shift, people already queue for the second one long before the designated time. And this might make you – and the servers – a bit jumpy, especially in case you are seated outside. But the most important thing, a high food quality, was still granted on my visit on a hot Saturday evening. Dining at Zurich’s top shot chef is really worth it. There is a surprise menu only, either in five or six courses (120/134 SFR/US$).

Kle has a Michelin star and 15 Gault Millau points.

4. Restaurant Chicería Cantina (district 4)

hearty Peruvian food at Restaurant Barranco’s little sister

Cantina is the smaller sister of Restaurant Barranco (see my post).

And this is literally meant. Everything is a bit simpler and more down to earth than at the much beloved Barranco. The leader crew is the same, Christina Tobler Orbegoso, a half Peruvian, as manager and chef José Severino. You get hearty Peruvian food home-cooking style at this former neighborhood restaurant.

As to the food offerings, they serve two kinds of ceviche – of course –

and other rather rustic dishes, yet sometimes with a twist. On my visit not long after the opening in late 2022, it was a traditional starter-main-dessert structure. Now the food is meant for sharing as it is the case at its sister property. Whereas the selection of hot items was a bit underwhelming at the time, this obviously has changed in the meantime. There seem to be more intriguing options on the menu lately. Specifically, there are ten plates to share between 12 and 36 SFR/US$. Plus, you find three side dishes from 4 to 10 SFR/US$ and two desserts at 16 and 17 SFR/US$.

As to how it is at Cantina, the setting is nice albeit the tables are tightly packed. I liked the decor with lots of multi-colored South American cushions and doilies.

Food was fine, especially the ceviches and the desserts. The hot dishes were good yet not really exciting. The staff was friendly enough yet a bit taciturn – probably due to lacking language skills. Overall, going through my dinner at the Cantina in early 2023, I thought they still needed to step up their game a bit.

After these four restaurants with ambitious cuisine yet a rather relaxed ambiance, now to three more conventional fine dining establishments.

3 of the best fancy fine-dining restaurants in Zurich

The first dining spot I am going into is not exactly a new discovery in Zurich. Yet I have not dined here for quite some time – and have not mentioned it on my blog so far. Plus, it is quite a unique place in Zurich. So, I thought that I should it include here. The other two however are newly (re-)opened restaurants. And I am sure we will hear a lot more about them in the time to come.

1. Restaurant Bianchi (district 1)

for sure the freshest and probably the best fish restaurant in town

Bianchi is a local fixture.

The restaurant is a joint venture between the most known Swiss fish dealer Bianchi and Bindella. The latter is a family owned company in the wine and gastronomy business. It goes almost without saying, you get fish and seafood at Bianchi, and the possibly best in town. It is about classics here. Many of the dishes have been on the menu since the beginnings in 2008. Think of freshly caught pikeperch, sea bass or tuna, prepared in various ways. And imagine, fish is delivered twice daily!

When dining at Bianchi, you look in vain for meat dishes on the menu. Instead you can make your choice out of several starters (from 18 to 44 SFR/US$), pasta and risotto (29 to 68 SFR/US$), freshwater fish (54 and 56 SFR/US$) and sea fish (49 to 68 SFR/US$). In addition, there is a variety of grilled fish and seafood. King prawns, scallops and king scampis cost per unit (8.50 to 12.50 SFR/US$). A seafood selection from the grill amounts to 78 SFR/US$.

As you might have noticed, dining at Bianchi is no inexpensive affair. Yet the portions are generous and the kitchen helmed by Lucio Paiano, knows how to prepare the delicate fish and seafood. From what I read, there are exclusively Italian chefs at work at Bianchi. This is evident in the desserts with lots of Italian options (from 12 to 16 SFR/US$). Service under the lead of Paulo Alexandre, a born Portuguese, is old school, polite and efficient. The restaurant, set on the water (Limmat river), is elegant and very close to the main train station. As to awards, Bianchi is Michelin listed and has 14 Gault Millau points.

2. Restaurant Orsini by Mandarin Oriental (district 1)

refined high-end Italian cuisine at one of Zurich’s chicest restaurants

Restaurant Orsini used to be one of Zurich’s fine-dining fixtures (see my post). And now it has reopened under a new management, hosted by Mandarin Oriental Savoy, end of 2023. And this hotel group has big plans with its flagship restaurant in Zurich. The “old” Orsini was a high-end Italian restaurant and the same is true for the “new”. But there is a difference, now it is about modern Italian cuisine, while in the past there was an emphasis on a traditional one.

When entering the premises, you soon notice that not one stone is left on another. Said that, the entrance gate remained, however the art nouveau lamps lining the entrance area had to give way to more contemporary ones.

I liked the modern interior design, kept in light beige tones and with striped columns, wooden floors and panelings.

And the staff led by Anaïs Boutin suited the chic space. It was professional, obliging and smooth. But of course, my husband and I together with good friends came first of all for the substance, not for the style. And that is of course the food (four-/six-course menu 155/175 SFR/US$, à la carte from 20 to 95 SFR/US$).

What can I say? I was delighted by what they had in store for us. The dining experience at the new Orsini restaurant was nothing short of fantastic, both in terms of appearance and taste. The six-course tasting menu was a series of highlights.

Among others it featured a fabulous lukewarm mackerel with almond almond milk, two best-of pasta dishes or a succulent blue lobster.

And the sweet dishes were out-of-this-world amazing! Here, the highly talented Andy Vorbusch – Restaurant Memories (see my post) – is at work. As to the chef, it is about Dario Moresco. He was appointed by two-star Michelin chef Antonio Guida (Mandarin Oriental Milan), who also acts as a supervisor at the new Orsini. I am sure the first Michelin star will be awarded soon! There is just one downer, the wine list with overpriced wines too young to drink.

3. Restaurant AN Fine Dining (District 1)

UPDATE: Oscar de Matos leaves end of June 2024

new worlds of taste at stylish restaurant headed by brilliant chef who learned his craft at El Bulli

And yet another highly talented chef pitches his tent in Zurich! It is about Oscar de Matos who took over the fine dining restaurant at Restaurant AN as from February 2024. He does this in cooperation with Marcus G. Lindner, a top shot in Switzerland’s culinary scene. The whole thing takes place at Restaurant AN, which was opened end of 2023 just a short walk from the main train station. In a first step, only the casual dining spot on the ground floor started the business. Here you get Chinese-European cuisine with a special focus on dumplings.

The thing with the dumplings is not just a coincidence. Behind AN is Yifei Li Ledermann, a Chinese-born ex-model. Since some time, she has been working in the hospitality industry and now established AN – her nickname, it means calm – together with her husband, entrepreneur Marc Ledermann. It was her dream to create a place where East and West meet in a culinary experience. And this in a cozy, refined atmosphere. While this involves a cool, chic place in red and black on the ground floor, it is about an intimate one on the upper floor. AN Fine Dining caters for a maximum of 22 guests only and is kept in subtle rose and blue hues.

Whereas chef Oscar de Matos – known as Lucerne’s culinary star at Restaurant Maihöfli where he earned a Michelin star – works in the kitchen, his partner Nadine Baumgartner is responsible for the front of the house. And she does this in an amiable, competent way. Yet also the chef was very visible on the evening my family and I dined at AN, which was not busy (Sechseläuten-weekend). He placed all the plates of the five-course meal (185 SFR/US$) – can be expanded by three more courses – in front of us and explained them.

And the food, it was a culinary revelation! The chef really has a knack for fermentation! He creates dishes that are unparalleled in terms of taste. It is mind blowing what he does with supposedly ordinary ingredients that he combines with unusual ones from foreign cuisines just as the Japanese or the Mexican ones. While I loved everything I ate here, I was absolutely blown away by the first course “Kohlrabi”, paired with salted caramel chipotle, buttermilk vinaigrette and chili oil.

What an intense taste sensation! Michelin stars are just a matter of time …

Outlook on what is to come as to fine-dining restaurants in Switzerland

As announced earlier, this is not all I have to offer when it comes to (casual) fine dining in Zurich.

There is more outside of town. It is about three Michelin (starred) restaurants to reach from Zurich city in less than half an hour, either by car or train. Later on, I will also blog on three gourmet dining-spots in Basel that I visited in 2023 and 2024 for the first time.

Date of visits: March 2023 – April 2024

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My previous two posts were dedicated to some of the best restaurants in Zurich city (fine dining and casual fine dining). Now it is up to the same in the Zurich area. Please note that I mostly cover the left bank of Lake Zurich as my son lives here. So, there will be no recommendations as to other areas around Zurich. And this despite the fact there must be plenty of good dining spots there too. But I cannot be everywhere. One exception to this is Zurich Airport in Zurich’s north where I happen to dine out every now and then. Hence, expect some advice with regard to (casual) fine dining in the Zurich area plus a few addresses worth trying out (where I have not dined yet). And note that I will not make a difference between (fancy) fine dining and casual fine dining. Yet I will let you know in the text what it is about.

I will start with three restaurants on the left bank of Lake Zurich before going into more dining spots in the area that sound promising. The end will make an eatery in The Circle, the new district at Zurich Airport. And I will indicate the driving time by car from Zurich city too.

1. Belvoir Restaurant & Grill Rueschlikon (12 minutes by car)

tasty European cuisine in contemporary restaurant with stunning views of Lake Zurich & lake towns

Belvoir Restaurant & Grill in Rueschlikon is beautifully located high above the Lake Zurich with stunning views of it. This is certainly one of the venue’s best assets, but there is much more. It is at Hotel Belvoir, a four-star superior establishment, where I have stayed one night (see my post). While this accommodation has made a name for itself with being a place for business travelers and for special occasions (for instance weddings), it is also suitable for staying and dining in style.

Since chef Pascal Kleber has started here in 2018, Belvoir Restaurant & Grill is also a foodies place (14 points Gault Millau). It offers European cuisine made with local and seasonal produce whenever possible. There is quite a range of dishes, from more elaborate ones to simpler from the grill. On the menu you find starters from 16 to 25 SFR/US$,

intermediate courses from 19 to 24 SFR/US$ and mains from 34 to 56 SFR/US$. In addition, there are char grilled options (mains) from 53 to 63 SFR/US$. They come with two side dishes and one sauce that you can choose from a selection. Desserts are available between 4.50 and 21 SFR/US$. And if you prefer small bites, there is also a bistro menu.

Belvoir Restaurant & Grill boasts great views – I have mentioned it – of Lake Zurich and also on the lakeside towns. Big picture windows allow a panorama vista of the area.

The dining spot’ interiors are kept modern. It is an open space with generous spacing between tables for more privacy and personal space. Service on our visit (during the first Corona wave) was a bit awkward but you cannot blame them. Who knew at the time what this was all about? I definitely have to return to experience under normal conditions. And to deliver on my promise to indicate whether it is (fancy) fine dining or casual fine dining, I would say it is somewhere in the middle of both.

2. Restaurant Sihlhalde Gattikon (13 minutes by car)

an rural idyll with immaculate classic cuisine & gorgeous outdoor area

If you are looking for an picturesquely located fine dining restaurant with superb classic cuisine not too far from Zurich city, do not look further! Restaurant Sihlhalde in Gattikon/Thalwil is it! You are here at a beautiful timber-framed house with a gorgeous outdoor area, and this in the midst of cow pastures. It is a rural idyll!

When I had lunch here with a friend, the weather was ideal for eating outdoors. It was so peaceful to sit on the gravel terrace under the big chestnut trees!

The interiors are kept traditional with white tablecloths, carpeted floor as well as wood paneled walls and ceiling. I would call it a typical rural fine dining establishment.

In charge here is Gregor “Smoly” Smolinsky who celebrates haute cuisine by the book (1 star Michelin, 16 points Gault Millau). He had learned with Phillipe Rochat at Switzerland’s culinary institution of L’Hôtel de Ville in Crissier (see my post). And you note this well! Everything you get is immaculately prepared and arranged though not overly inventive. You find here classic dishes

but also such ones that already his father used to do here. Think in this context of Brasato Ravioli or Meat Loaf (according to Gault Millau the best far and wide).

On offer here is a small lunch menu

and for dinner you can choose among two menus. You can either dine à la carte (starters from 18 to 39 SFR/US$, mains from 54 to 66 SFR/US$ and desserts from 12 to 19 SFR/US$) or opt for the multi-course menu. Here you either take the first three courses (116 SFR/US$) or go for all six courses (146 SFR/US$). At lunch time, there is a two-course offer (48 SFR/US$ in 2020). And you can add dessert or cheese (16 SFR/US$). As to the ambiance, there are lots of regulars who call the staff by its first name. Service on our visit was courteous and professional.

3. Restaurant Alex Thalwil (12 minutes by car)

UPDATE: chef Michael Schuler left and started at Restaurant Krone in Regensberg in March 2024

Hotel Alex Lake Zurich, casual fine dining at Alex, directly on Lake Zurich

Restaurant Alex is yet another dining spot at a hotel. It is at the five-star Hotel Alex Lake Zuerich, a property of The Living Circle group.

I mentioned two others in my post about fine dining in the city of Zurich (Storchen Zuerich and Widder Zuerich), both with their Michelin star awarded restaurants. Some time ago, I had a two-night stay (my post) at Hotel Alex Lake. Since my being here their dining offer changed. At the time there was only one restaurant called Restaurant Alex. Tino Staub was at the helm featuring an Asian inspired cuisine. In November 2021, a new chef started at Restaurant Alex, Michael Schuler, the former sous chef of Restaurant Widder Zurich (see my post).

On offer at the Alex is international fare,

and this in a relaxed ambiance with modernly styled interiors. Starters are available from 10 to 32 SFR/US$, mains from 28 to 68 SFR/US$ and desserts from 6 to 18 SFR/US$.

There is also a menu for small bites. At the Aqua you can enjoy high-end cuisine in an elegant yet contemporary setting. Michael Schuler combines modern European food with Asian (especially Thai) one (1 star Michelin, 15 points Gault Millau). And the restaurant has this stunning lake view that you have either indoors through big picture windows or on the splendid terrace.

While I cannot judge the new chef’s performance, I think that having been sous chef at Restaurant Widder Zurich should actually guarantee for a successful dining experience. On my stay, service was correct yet a bit stressed at times (staff had to wait both the interiors and the terrace).

4. Other dining spots on the left bank of Lake Zurich worth a try

When my son moved in the area of the left bank of Lake Zurich, I made a list with fine dining restaurants I wanted to visit in the time to come. While at the beginning we were able to chase down the one or other, later on we met mainly in Zurich city (much easier to reach for my husband and me). So, there are some left on my bucket list. I would like to dine at following ones, first and foremost.

4.1. Restaurant Die Rose Rueschlikon (10 minutes by car)

UPDATE: the restaurant goes out of business end of September 2024

You get here two dining spots in one that offer both an upscale dining experience. On the one hand, there is the more casual Taverna Rosa on the ground floor where you get Italian fare and other classics (Michelin Bib Gourmand). Here they serve a tavolata (family style dinner), in three to four courses (82 to 95 SFR/US$). Yet there is also an à la carte menu (starters from 11.50 to 21.50SFR/US$, pasta from 12.50 to 32 SFR/US$, mains from 28 to 52 SFR/US$ and desserts from 4.50 to 19.50 SFR/US$).

On the other hand, there is the more sophisticated  The Restaurant on the first floor (1 star Michelin, 16 points Gault Millau). Here chef Tobias Buholzer celebrates his five-course vegetarian snack menu (130 SFR/US$). You can add a cheese and/or dessert from a cart (28 SFR/US$ each). If you care for additional fish or meat, the chef has correspondent propositions. And he offers a vegan option as well. At the moment, this venue is closed as the necessary serving staff is not available. Therefore, you receive Tobias Buholzer’s creations at the Taverna Rosa for the time being (starters from 23 to 26 SFR/US$, mains from 35 to 39 SFR/US$ and desserts rom 17 to 18 SFR/US$).

4.2. Restaurant Eder’s Eichmühle Waedenswil (20 minutes by car)

This is yet another restaurant in an urban idyll (see Sihlhalde above), this time in Waedenswil. And again here is the son in charge, having taking over from his father. His name is Oliver Eder, continuing his father’s classic French cuisine (16 points Gault Millau). The venerable house that houses the dining spot was built 400 years ago and has been an eatery for more than 100 years.

When dining here, you can choose the location to do so. You may either decide on one of the two “Stuebli”, small traditionally furnished dining rooms. Alternatively, there is the contemporarily styled winter garden with views of Lake Zurich. As mentioned, you get here classics. Three menus are available (from 95 to 165 SFR/US$), and you can have most of their courses as single dishes too (28 to 58 SFR/US$). Plus there are some specialities (55 to 68 SFR/US$). Desserts range from 9.50 to 38 SFR/US$.

5. Restaurant Babel Kloten (Zurich airport, The Circle, 13 minutes by car)

In case you are stranded at Zurich’s airport and wondering where to go for a fine meal in a relaxed ambiance, I have a recommendation for you. Especially, if you like Middle Eastern food too. It is about Restaurant Babel at The Circle, a complex with restaurants, hotels, shops and more adjacent to the airport (opened in June 2021).

The chef here is Max Burkhalter who can look back on a long career in the Middle East and Asia. Specialty chef Mahmud Rahal, a Jordan and familiar with traditional Middle Eastern cuisine, assists him in his work.

The restaurant, located at the Hyatt Regency Zurich Airport The Circle, is an impressive sight with its modern design coming with oriental touches. Also the large open kitchen is an eye-catcher.

For warmer days, there is also an outdoor area overlooking a newly created park. The eatery’s atmosphere on our visit was busy. There was much activity going on, be it in the dining room or in the kitchen. And it made the impression ob being somewhat uncoordinated. This meant some waiting, for the menu or the check. Yet staff turned out being friendly, once available.

As to food offerings, there is a wide choice of Middle Eastern dishes, sometimes also with a Swiss touch. There are salads (15 to 18 SFR/US$), Babel specials (14 to 42 SFR/US$), mezze (12 to 16 SFR/US$), food from the Josper grill/oven (20 to 62 SFR/US$),

sides (6 to 8 SFR/US$) and desserts (6 to 18 SFR/US$). It is not easy to find your way through the menu. Our party of four settled for flatbread for all plus a salad, fish or meat from the Josper and a dessert each. Everything was tasty and came in big portions (the mains in particular).

Looking back and forward

This overview about where to dine in style in the Zurich area (in particular left bank Lake Zurich) is the last post of my mini-series about the city’s upscale culinary scene. My wrap up contains all the (casual) fine dining establishments that I have visited for the first time in the last two and half years in the region. It started with the FINE dining spots in Zurich city where you get high-end cuisine in a chic ambiance. The same followed for CASUAL fine dining venues where the atmosphere is more laid-back and food concepts often on the modern side (shared plates, vegetarian or vegan food, sometimes ethnic cuisines too).

In case you should be interested in the restaurant offer in my home area (Olten Aarau region in Switzerland’s northwest) too, I have recently done some posts about it (overview, Olten town, Aarau town, Olten-Aarau region). And what is next on my blog in terms of dining in style in Switzerland? I plan to do similar posts as I just did about other cities, towns or areas. The start probably will made the city of Basel, Switzerland’s third largest one. If you care about information where to go here for serious good food, come back later to check it out!

Dates of visits: May 2020 – May 2021

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The post (Casual) fine dining (Michelin) restaurants OUTSIDE OF Zurich/Switzerland first appeared on Swiss Traveler

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After outpointing some of the best fancy Michelin restaurants in Zurich, now the same for casual fine dining. And note well that the most prominent thing that distinguishes the more informal places from the fancy ones, is the setting. The standards concerning used products, their preparation and partly also their arrangement are more or less the same. It may be that casual fine dining is a bit more on the modern side. You are likely to encounter contemporary concepts just as family style dining (shared plates) and dining spots only offering vegetarian or even vegan food. Also it is often about world food. And in some cases, you will find that prices are a bit lower than at the more formal places. This may also be related to the fact that they are often in areas which are not considered as particularly posh.

Now that you know what to expect when heading for casual fine dining (Michelin) in Zurich, here are some of the most desirable hip spots in town. In case you should be interested in fine dining in Zurich’s surroundings as well, my next post will go into this topic.

1. Restaurant Josef (district 5)

urban hip restaurant with modern European cuisine, served as shared plates in small portions

My son and I enjoyed a delicious lunch at this trendy restaurant at the end of the previous year. From what I read on their website, they stopped offering lunch as from May 2022. But I am confident that their dinner will persuade as well! When doing so, you can make your choice out of a menu of about ten savory (21 to 24 SFR/US$) and three sweet dishes (12 to 14 FR/US$) plus cheese (16.50 FR/US$) and ice cream (7 FR/US$ per scoop). They are all shared plates in small portions and with no recognizable difference between starters and mains.

While I cannot judge about the individual dishes, they all sound exciting. David Heimer, a young Swedish, has been in charge here since spring 2020. For him it was a return to his former place of work as he already had been sous chef at Josef some years ago. On offer at this eatery is modern European food (Michelin listed, 15 points Gault Millau).

As to the ambiance at this dining spot, it has an urban hip vibe. One wall is full of black-and-white portrait photos, another one is wood–paneled in black plus decorated with mirrored tiles, alternating with colored ones. This is quite a sight.

The restaurant is rather large, there are about 100 seats at tightly packed tables. Service on our visit was friendly and attentive.

2. Restaurant Pueente (district 5)

cool eatery with contemporary Peruvian food, yet a bit too loud and smelly (Grill!)

Already when climbing the steps to this modern, vibrant eatery you smell the coal heated grill.

And your first gaze falls on the open kitchen where the husband-and-wife team is at work.

Before coming to Zurich, Paulo Timoteo und Lorena Olmo were at the famous three-star Michelin restaurant DiverXO in Madrid. Since summer 2020, you can enjoy their exciting Peruvian food at this informal restaurant not far from the city’s main train station.

While the menu is designed that the dishes are shared, you do not have to. And so our party of four decided on a starter and a main with a side dish each. For dessert we shared one among two persons. The ideal dish to begin your meal is one of the ceviches (18 to 23 SFR/US$), which were great.

Yet the other appetizers sound good too (19 SFR/US$). One of our party had Dim Sum and raved about it. To continue your meal (32 to 36 SFR/US$), good choices are either the grilled half chicken or the grilled octopus. Add rice or bread, and you are all set! When it comes to desserts, there is only one, Pai de Lucuma, a fruit that is native to South America, paired with meringue.

Overall, we enjoyed our dinner at Pueente, which offered an exotic mix of sights, flavors, sounds and smells. Although the latter two were a bit overpowering. Staff was pretty good yet did not really leave a lasting impression.

3. Restaurant Dar (district 5)

flavorful Moroccan comfort food in relaxed ambiance

Restaurant Dar is the second restaurant of Zineb “Zizi” Hattab. The first one is Kle, serving upscale vegan cuisine inspired by the Moroccan roots of the former software engineer and the Mexican cuisine. Although it was only opened at the beginning of 2020, she did not shy away from another project. After all, Kle became one of the city’s most desirable addresses for foodies (Michelin one star, 15 points Gault Millau). And so, she opened Dar in late summer 2021 (Michelin Bib Gourmand, 13 points Gault Millau). Here she celebrates the cuisine of her Moroccan parents, simple comfort food and again vegan only.

When I saw the the place, I was astonished to see how large it is. The restaurant already used to be a Moroccan one (Maison Blunt) before Zizi Hattab has taken over, and it definitely has something of a riad. Yet there is also the vibe of a neighborhood restaurant with its simple wooden tables and artfully mismatched chairs.

And the outdoor area, where we had reserved a table, is a green oasis!

The pleasant and helpful staff explained the eatery’s dining concept to us. We got to knew that the menu was created with the purpose of sharing. You can compose your meal out of a range of starters (from 12 to 18 SFR/US$), mains (18 to 32 SFR/US$, sides (4 to 6 SFR/US$) and desserts (12 to 16 SFR/US$). Or you may opt for the chef’s choice, costing 68 SFR/US$ per person, what we did. And this was a full success! You get to know a good cross section from what the cuisine has to offer, food that is bursting with flavor, zing and spices!

4. Restaurant Rosi (district 4)

refined Bavarian inspired cuisine that surprises at every turn

When getting here from the nearby tram station, I was taken aback a bit. Of course I had known about Zurich’s forth district, the nightlife quarter. Yet I found the Rosi’s immediate neighborhood a bit on the more undesirable side. However, this impression does not hold true for the restaurant itself. It occupies a block’s corner house and features a nice outdoor area, where our party of four had a table.

On our visit on a hot Sunday summer evening, it was not overly busy so that only a part of the surface was set for dining. Precisely, we were planned in for one of the long wooden benches with backrest on one side only. Luckily, my husband and I were here with our son and his girlfriend so that they sacrificed themselves for the “bad” side. By the way, the interiors look nice (and a bit more comfortable).

Hence, we came here not for a short meal but for a tasting menu. We wanted to try out the refined Bavarian inspired cuisine of chef Markus Stoeckle, a Bavarian himself (Michelin listed, 16 points Gault Millau). Yet do not expect plain Weisswurst sausages or so. After all, the chef had been working several years for Heston Blumenthal in London. Our party went for the middle menu. It consists of eight courses (140 SFR/US$).

The small one is the classic version with rather traditional dishes (seven courses for 75 SFR/US$). The big one has ten courses (180 SFR/US$). Both, the small and the big one feature more sophisticated creations. Alternatively, you may opt for à la carte. Here you get starters from 8 to 26 SFR/US$, mains from 38.50 to 64.50 SFR/US$ and desserts from 14.50 to 18.50 SFR/US$.

Dining at Rosi is an out of the box experience. The chef has some really crazy ideas! For example there are the Magic Mushrooms which are fluorescent when illuminated (torches are provided).

Or I also think of the Stamperl in Latex, a balloon with helium and schnapps (you swallow it bit by bit, and of course your voice becomes like the one of Donald Duck). It is a fun affair yet the food quality and preparation persuade too. And the young service is hospitable and informative.

5. Restaurant Barranco (district 4)

amazing Peruvian food in unpretentious place with colorful South-American graffiti

This is supposed to be Zurich’s best Peruvian restaurant! Barranco is quite a small eatery with a neighborhood feeling. Its location is nice, just by a traffic restricted square (Bullingerplatz), where it occupies a block’s corner house.

Thanks to its colorful graffiti – done by the Peruvian street artist Entes – its interiors have received a South-American touch.

And the outdoor area is presentable too! The dining spot is a project of the half Peruvian Christina Tobler Orbegoso, launched in fall 2018. For this purpose she teamed up with the Peruvian chef José Severino. He prepares delightful modern Peruvian food inspired by this country’s street food (Michelin Bib Gourmand, 15 points Gault Millau).

The menu is small, divided into four sections: from the coast, the mountains, the city and also sweet things. You can choose among two to four dishes in each category. Of course, you find here ceviche, yet also lots of other Peruvian specialties. Prices range from 15/16 SFR/US$ (desserts) to 28 SFR/US$ (seafood/meat). They recommend ordering six to seven plates (without dessert) for two persons to share. On our visit (there were the three of us), we sampled all the dishes on the menu.

And it was a greatest-hits album indeed! All the nine plates were amazing, we savored each and every bite! Not only were the products of good quality but everything was masterly done and presented. Plus the food was also inventive, what I had not necessarily expected!

As to the atmosphere at Barranco, it is laid-back with tables that are rather tightly packed. Staff is young, gracious and informative. And I think that everyone has a Latin background. I would gladly return here as soon as possible! After dining here, I do understand why this Peruvian eatery is one of the hottest reservations in town!

Date of visits: November 2021 – October 2022

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The post CASUAL fine dining (Michelin) restaurants in Zurich/Switzerland first appeared on Swiss Traveler

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It has been a while since I last wrote about Zurich’s culinary scene. That does not mean that I have not dined here any more. Quite the opposite, I have headed to my home country largest city pretty often looking for a fine meal at one of its many (Michelin) fine dining restaurants. And this must be no surprise as Zurich really has dressed up in this respect in the last decade or so.

All the restaurants I am going to mention are such ones that I have gone to in the course of the past two and a half years. And I have visited them all for the first time. While some of them are fine dining venues with everything that goes with it, others are more casual. Yet every one of them offers high-quality cuisine.

For a better understanding, I will make three categories. These are the following ones: first “FINE dining in Zurich city”, second “CASUAL fine dining in Zurich city” and third “(casual) fine dining OUTSIDE OF Zurich”. I am not going to make a difference with the latter as to being more formal or informal, but I will mention it in the text. And there will be three blogposts to cover all the venues I visited, one for each category.

One more remark before I start with the establishments that fall in the first category, “FINE dining in Zurich city”. Should you be interested in the fine dining scene in the Olten and Aarau area, my home region, I have recently made some posts about it (overview, Olten town, Aarau town, Olten-Aarau region).

1. Restaurant Marktkueche (district 4)

vegan cuisine in stylish however laid-back atmosphere

Since 2014, the young chef, Tobias Hoesli, has been serving his vegan creations in Zurich’s district 4, the city’s nightlife quarter. What began as a bistro with light cuisine has blossomed into an upscale fine dining venue with one of the best vegan cuisine in town.

The food is not only well prepared, of great quality and carefully done, but also nicely arranged.

As to the ambiance at Marktkueche, it is a whitetable restaurant, however it has a pleasant, relaxed feel.

Staff is amiable, knowledgeable and eager to give you more information on the dishes by request.

On offer here is a tasting menu only, from four (79 SFR/US$)  to eight courses (139 SFR). In terms of accolades, the dining spot has been awarded a Michelin Bib Gourmand and 15 Gault Millau points.

2. Restaurant Sala of Tokyo (district 1)

traditional Japanese cuisine in prime location

This is Switzerland’s oldest Japanese restaurant and probably also one of the country’s best. It was established in 1981 and has been led by Lorenz Muster, who lived and cooked in Tokyo for two years, since 2013. In 2018, the dining spot moved to its current location, which cannot be better, just off Bahnhofstrasse and only one minute away from Zurich’s main station.

When I dined here, the weather was fine enough for having been seated in the outdoor area.

So, I could not get a feeling for the venue’s ambiance. However, I liked the decor, which is typical Japanese with lots of pale wood. Though, it is a bit more playful (original pendent lamp).

The service here is friendly yet subtle (they do not overpower you), it is like the Japanese usually do it.

You get here authentic traditional Japanese fare although a bit modernized.

This especially when it comes to certain cooking techniques (sous vide) or European products used for desserts. In terms of food offerings, you can make your choice out of three options. There is the kaiseki menu based on a strictly regulated meal sequence. Furthermore, you get here nabemono hotpots, where all diners cook and eat from the same pot. Or you dine here “izakaya-like”, you order a number of dishes and eat it family style, preferably.

Sala of Tokyo is listed in the Michelin Guide and has 16 points in the Gault Millau one. Dining here does not come inexpensive. Yet consider in this context the cost of high quality produce, the chefs from Japan and the prime location. The kaiseki option is 150 SFR in the least expensive version. The hotpots cost 79 SFR per person, also with the less expensive meat. And single dishes are available from 5 to 195 SFR. Desserts are available from 4 SFR (one mochi) to 16 SFR.

Our party of three opted for the kaiseki menu, and we thought it to be an excellent choice. Everything we had was of prime quality, carefully done and attractively presented.

3. Restaurant La Rôtisserie (district 1)

modern French dining with best views (river, city & Alps)

This is one of several restaurants that are part of The Living Circle group. In my mini series about Zurich’s restaurant scene I am going into two others as well (Restaurant Widder and Restaurant Alex Thalwil). La Rôtisserie is located at the historic luxury Hotel Storchen Zurich, directly on the river Limmat.

Chef Stefan Jaeckel is in charge here at this awarded fine dining spot (one star Michelin and 17 points Gault Millau). Its setting is very nice indeed, featuring views of the river, the Grossmuenster church and the Alps. The interiors are a feast for the eyes with a high ceiling and large picture windows.

The food is a feast as well, optically and for the stomach. On offer here is a modernized French cuisine with multiple influences from Asia and elsewhere.

You can choose either from an à la carte menu or go for the tasting menu. As to the latter, there are four to seven courses costing from 160 to 205 SFR/US$. Regarding the former, starters are available between 32 and 44 SFR/US$, mains between 62 and 110 SFR/US$ and desserts/cheese between 18 and 26 SFR/US$.

The ambiance inhere is upscale but not too much on the posh side. You feel at ease here. Service on my visit was friendly and accommodative, maybe a bit too rushed at the beginning. That might have been because our party of four was the first onsite. Bottom line: we spent a pleasant evening at this restaurant, where the food was the real star along with the prime location.

4. Ristorante Ornellaia (district 1)

UPDATE: new management as from May 2023 (Antonio Colaianni left end of April 2023)

upscale Italian cuisine, centrally located at beautiful venue

This is a place to impress your dinner companions! The elegant and sophisticated dining spot is just off Bahnhofstrasse, located at a stately building that used to house a bank (Volksbank). The same is true for its interiors, which I found beautiful. The place boasts a large open cuisine, separated by a glass pane. You can see all the action inhere, and this from almost every table. There are splendid stone walls where the windows lost their original purpose yet were thoughtfully embedded in the overall design. Having said that, the room is quite long and narrow, and the tables seem a bit too tightly packed.

The chef and manager here is Antonio Colaianni whom I knew from his former Restaurant Gustav (my post). He is a locals’ darling when it comes to high-end Italian cuisine. After persuading his guests with high quality food at Restaurant Gustav, he delivers at Ornellaia too (one star Michelin, 17 points Gault Millau).

Apropos the name Ornellaia, this is about one of Italy’s most known wineries. And this famous Tuscan wine estate and the Zurich restaurant group Bindella teamed up to start this dining spot, as the Bindella family’s showpiece.

Although Ristorante Ornellaia is a chic place, the staff is not stiff at all. Quite the opposite, our server was relaxed and ready to joke. Also chef and manager Antonio Colaianni

made the round at the restaurant after the service to great his guests and to ask whether they liked it. He lent a hand at the kitchen as well, where he is not the actual boss. Antonino Alampi, chef de cuisine, is in charge, a longtime companion of Antonio Colaianni.

As to the food offerings, you can opt for the Menu Sorpresa, the Surprise Menu. Here you can decide on the number of courses (four to seven, from 135 to 190 SFR/US$). The vegetarian option is available from 120 to 175 SFR/US$. If you go for this menu, you get a glass of Ornellaia wine with the main course. The alternative to that is the à la carte menu. Starters here cost between 29 and 44 SFR/US$, mains between 46 (pasta) and 72 SFR/US$ and desserts/cheese between 17 and 25 SFR/US$.

5. Baur Au Lac Terrace (district 1, only in summer time)

very expensive international cuisine at traditional luxury hotel with the city’s most desirable garden (lake front)

The Baur Au Lac Hotel is without doubt Zurich’s is most traditional luxury hotel. It is known in town for an impeccable service and for its terrace, where the rich and beautiful meet. The emblematic hotel is located just off Bahnhofstrasse, right by the lake, as its name says it. A friend of mine had suggested to have lunch here to get a look at the newly designed premises. And I had liked the idea! While Restaurant Pavillon (two stars Michelin, 18 points Gault Millau / UPDATE: will be closed end of 2023/concept change) is the Baur au Lac’s signature place in terms of culinary delights, the Baur au Lac Terrace had been an unknown entity to me in terms of food quality.

Of course, I had checked the offer and the prices before coming here. As expected, it was top end budget wise. You get here dishes to share  from 15 to 58 SFR/US$. In case you want to be really decadent, you can also order French caviar for 230 SFR/US$ or Beluga caviar for 510 SFR/US$ … There is also a “raw section” (18 to 48 SFR/US$). Plus you find a few dishes from the garden in the range from 16 to 38 SFR/US$. Mains are available between 34 and 54 SFR/US$. If you want to have your meal accompanied by a side dish (you should), you have to shell out another 8 to 16 SFR/US$.

To end the meal, you can either go for the pastry display (4 to 12 SFR/US$) or opt for the dessert menu (7 to 23 SFR/US$).

And how was it? Admittedly, the Baur Au Lac Terrace’s setting is truly breathtaking! This must be Zurich’s most beautiful hotel garden with a large stretch of lawn, stunning old trees and lake views!

As to the newly designed terrace, it is nice too, although the big parasol hinders you looking at these stunning trees. Food was good, however we only got a super tiny portion of seabass. After removing the skin, I could have eaten it in three bites! Having lunch here comes with a hefty price tag! Service was kind and professional, the clientele is mixed, business people, seemingly affluent locals and international travelers.

6. Restaurant Widder (district 1)

This is the second restaurant of The Living Circle group I am writing about (first: La Rôtisserie). At helm here is Stefan Heilemann, a highly awarded chef (two stars Michelin, 18 points Gault Millau). And he has been doing so since summer 2020 (before Restaurant Ecco at Hotel Atlantis, now Hotel Five Zurich). As it is the case with La Rôtisserie, Restaurant Widder is at a luxury hotel, Widder Zurich.

It is located not far from Bahnhofstrasse in the city’s splendid old town. In contrast to its “sibling”, it is housed in several historic buildings, one of which is the home of the restaurant in question.

The chef is indeed a skillful one! He knows how to combine masterfully traditional French techniques with Asian influences. He especially has a preference for Thai cuisine.

On offer at his place is a tasting menu with four to six courses (240 to 300 SFR/US$). There is also list of supplements that can be added to the menu. On it you find for example pig ears “Thai style” or a Scottish grouse.

The premises are nice. There is an open cuisine with a chef’s table plus two dining rooms. The original historical style was retained yet spiced up with contemporary touches.

While dining at the Widder is a sophisticated affair, there is no stiff atmosphere here. You feel comfortable, cared for by attentive and warm staff.

Date of visits: July 2020 – October 2022

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The Lake Zurich area is not exactly a vacation spot for leisure travelers. Yet it is a lovely patch of earth not far from the city of Zurich. When I heard of the existence of the luxury Hotel Alex Lake Zurich just at the lake shore, I put it on my bucket list for a future stay. Later on – when it became part of The Living Circle group – , I was even more eager to go here because of its “dine around” options at some of the best Michelin starred dining-spots in Zurich.

In need of a getaway in these Corona times, my husband and I together with friends booked a short stay at Hotel Alex Lake Zurich. In this context, you have to know that in Switzerland you could only dine at hotel restaurants (indoors) at the time of our visit. And this was solely possible for hotel guests. Of course this made us opt for staycations every now and then of late. We also had been in Lucerne, a post follows in the time to come.

Back to Hotel Alex Lake Zurich, I want to let you know a few facts about it before coming to the details of my stay.

Some background info on Hotel Alex Lake Zurich

The “Alex” is the one and only five-star hotel that is directly located – not separated by a road – on Lake Zurich. In fact there is only one other premium accommodation here that has such an asset. And this is Romantik Seehotel Sonne Kuesnacht, a four-star hotel. For me this location advantage was per se a reason to think about staying at Hotel Alex Lake Zurich. Of course, there are lots of other causes to do so but before going into them, first a few words to the hotel’s eventful past.

History of Hotel Alex Lake Zurich

The hotel is not a historic one, albeit this is different for the site that was here before. On this very spot, there used to be a shooting club. After the training, the club members had drinks at the associated Restaurant Schuetzenhaus (Restaurant House of the Shooters). Its construction goes back to the year of 1589. A long time afterwards – the shooters had already moved on – , in 1952, the restaurant had to be torn down due to dilapidation. And not much later – in 1958 – , Hotel Alex’s journey began, and this as Hotel Alexander.

The hotel was constructed at the exact spot of the former shooting club’s restaurant, directly at the lake. Over the years, it saw quite many owners and managers. In the early 2000’s, a building application to the local authorities was submitted. The Alexander had to be enlarged in order to still be economical. After going through a long authorization procedure, the reconstruction was finally approved in 2012.

In 2019 – after four years of remodeling – it was opened under a new name, Hotel Alex, short for Alexander. It was managed by the Campbell Gray hotel group. But as it seems, the relaunch was not necessarily a successful one. Only one year later, the management changed to The Living Circle hotel group.

Find in the following what it is about this luxury hotel group.

About The Living Circle

The Living Circle stands for four hotels – including the Alex Lake – , two farms and two other restaurants (not at a hotel). And the farms’ produce goes to the associated houses.

Following hotels belong to this hotel group, all of them are luxury ones. There is the Castello del Sole in Ascona, where I have stayed several times already.

Find here an overview post on luxury hotels in Ascona where it is mentioned, too. My last visit to this fabulous hotel dates some time back, but I will be at the Castello del Sole again soon. And of course I will write a report about my stay. Further, there are the two city hotels in Zurich, Hotel Widder and Hotel Storchen. And now there also is Hotel Alex Lake on Lake Zurich.

It is a nice collection, as I think. I have not yet stayed at the two city hotels in Zurich, but their two Michelin starred restaurants have had been on my bucket list of dining-spots to go for some time. The Living Circle is privately owned, and this by the Anda and Franz-Buehrle families.

Now a few words to the Zurich hotels of The Living Circle.

The Zurich hotels of The Living Circle

I will not go into much details of the two city hotels in Zurich. Here are just a few selected facts on these five-star accommodations.

First to the Hotel Storchen Zurich.

It is a historic hotel, directly located on the river Limmat. You find 66 rooms at this boutique-style accommodation, all of them recently renovated (2017). The same is true for the rest of the hotel. In terms of gastronomy, I would like to highlight the signature restaurant here, La Rôtisserie. Here you get Stefan Jaeckel’s Michelin one-starred cuisine, who has worked here since May 2019. I had dinner here on my recent stay at Hotel Alex Lake Zurich. More about it later on.

Secondly, to the Hotel Widder.

This is rather a new hotel, opened 1995. However its roots go back to the middle age. Eight historic old town buildings merged to this lodging, featuring 49 rooms, so it is boutique, too. On the culinary side, a special mention deserves here the Michelin two-star Widder Restaurant, where Stefan Heilemann has been in charge since June 2020. It has been on my bucket list ever since, however I consider it as dining-spot for a special occasion – which has not come yet.

As to Hotel Alex Lake Zurich, more to staying and dining in style here in the next paragraphs.

Staying in style at Hotel Alex Lake Zurich

Location

As mentioned, the Alex is directly on Lake Zurich, and this in the town von Thalwil, on the western lake shore. From the Zurich main train station you can reach it in about ten minutes by train plus another ten minutes by foot. I suppose they get you at the train station if desired. And by car you need 20 minutes from the same departure point. And note that there is a busy road just behind the hotel. Yet I think that all the rooms are directed towards the lake.

Ambiance

The Alex Lake is a five-star hotel, which you do not immediately grasp because if feels rather relaxed. On our arrival, we were properly welcomed, however the reception area is a bit special. There are only two office desks with chairs you could not use – probably due to the pandemic, and this in cramped spaces.

Staff was friendly and hospitable, yet a bit overwhelmed at certain times. We had to inquiry about our luggage that was not delivered to our room in due time. Then it immediately came and the doorman was very apologetic. At the restaurant, the servers had to wait not only the tables indoors but also the ones at the outdoor restaurant, and both were relatively packed. You have to know in this regard that at the time, you could dine in the restaurants’ interiors only as hotel guests, but the exteriors were open to external ones, too (Corona measures)! So, we had to wave to the waiter for assistance every now and then, but it was nothing too bad.

One more thing, as to the other guests. On our stay, the audience was rather on the younger side. There were quite a number of expats, as I thought. And lots of families with babies. I suppose this is due to the fact that all the rooms have a kitchenette, which comes handy for such a clientele.

Facilities

Together with the two city hotels of The Living Circle – Hotel Storchen and Hotel Widder – Hotel Alex Lake Zurich is a city and lake resort. And as both Hotel Alex and Hotel Storchen have a jetty, it is possible for hotel guests from all three hotels to use the Alex motorboat, be it for having dinner at a sister hotel – as we did – , going shopping in the city or having a swim in the lake.

At Hotel Alex you find a restaurant, a bar

and a residents’ lounge. Furthermore, there is a hammam style spa with steamroom, sauna and vitality pool plus a gym. You also can do watersports just as swimming, stand-up paddling or rowing (a well-known rowing club is just next door).

Our party of four had dinner at the restaurant – more in the separate paragraph – and had a drink at the bar but did not use the spa or other facilities.

Rooms/Pricing

There are 44 contemporary styled rooms, all with a kitchenette as well as a dining- and sitting area. They all have either a balcony, terrace or French windows, depending on the room category. And all of them have lake views. The least expensive category is the Design Double Room (28 sqm), the most expensive is the Penthouse Three Bedroom Suite (120 sqm).

Our party of four opted for two rooms from the second least expensive category, the Studios. Here there are three options, the Lake Level Deluxe Studios (39 sqm), the Garden Deluxe Studios with Patio (28 sqm) and the Lakeview Deluxe Studios with Balcony (32 sqm). These three categories are priced differently, although not much so. We chose the most expensive of these three sub-categories, the Lakeview Deluxe Studio with Balcony.

Let me make some remarks to the other two. While I generally find rooms on the lake level appealing, I do not consider the first mentioned category as especially attractive. This is due to the fact that there is a walkway directly in front of the rooms, which are in addition below the walkway’s level. As to the ones with patio, these are just behind the outdoor restaurant, what I find not particularly ideal.

Before coming to the room (category) we had, there is one more thing to mention in the context of accommodations at Hotel Alex Lake. I mentioned before that you find a kitchenette at every unit. That is because they also address (business) guests in need of longer stays in the Zurich (and Zug) area.

Lakeview Deluxe Studio with Balcony

As to the Lakeview Deluxe Studio with Balcony, they are on the upper floors (third and fifth). Ours was on the fifth, just in the corner of the lower angled building that is set back from the lake and where the terrace restaurant is in front of it. Unfortunately, you have no panorama view of the lake here – and no alps view either – , as the higher (original) building stands in the way. Notwithstanding that, the vista is great, you can even see as far as to the city of Zurich.

I have to point out that we had asked for a twin-bedded room, and we got one of the few they have. And it was a handicapped accessible one! Compared with the regular one our friends had, it featured a larger bathroom but alas without the beautiful chaise longue they had.

As to the decor, the rooms are contemporarily furnished with lots of wooden details and a harmonious color concept. Our bathroom was a bit special as it was suitable for disabled guests, too. It had an oversized open shower and only one (small) sink.

As to the pricing, we paid 485 SFR/US$ per room and night in the shoulder season, and this on a holiday long weekend. As mentioned, it was in Corona times when restaurants were still closed – and hotel restaurants only open to hotel guests. And this rate included breakfast, which was very good. There was no buffet, you could make your selection out of varied menu. I found we had value for money.

After all these details to our hotel stay, now to what it is about dining here.

Dining in style at Hotel Alex Lake Zurich and at Hotel Storchen Zurich

As I already let you know, our party of four had dinner not only at the Alex Lake but also at the sister Hotel Storchen. First to the latter.

Alex Lake boat shuttle to Zurich city

We had booked well in advance the Alex boat shuttle from Thalwil to Zurich city.

Note in this context that the last one from Hotel Alex leaves at 5:30 p.m. If you want to leave later, then you have to inquiry for a private rental of the boat (with driver), which costs you 380 SFR/US$ for one hour. The boat trip lasts about 20 minutes.

And it was such a tremendous ride! We were lucky to have had perfect weather. First, we headed across Lake Zurich towards Zurich and then entered the Limmat river.

After two bridges, we got to the Storchen’s jetty.

What a feeling to arrive by boat attracting all the looks from the people having a drink at the hotel’s riverside bar!

Before going to dinner, we decided to stroll through the picturesque old town streets. And this not without having a look at the other sister hotel, the Widder and its acclaimed Michelin two star restaurant.

Dining at Michelin 1-star Restaurant La Rôtisserie at Hotel Storchen Zurich

As you know by now, Stefan Jaeckel is here in charge at the awarded La Rôtisserie (one star Michelin and 17 points Gault Millau). When renewing Hotel Storchen back in 2017, the signature dining-spot’s beautiful historic premises underwent a soft renovation, too. And it is a feast for the eyes, more than ever!

The view of river, lake, the Grossmuenster church and Alps is breathtaking. If the weather allows it, there also is a wonderful terrace. On our evening, outdoor seating was not not possible, but we got the possibly best table in terms of views indoors.

On offer here is a modernized French cuisine with multiple influences from Asia and elsewhere. If you insist on having the house’s long time classics just as Zurich-style veal stripes, they will do it for you. But a better choice to fully explore the chef’s skills is certainly the tasting menu.

5-course tasting menu at La Rôtisserie

You can choose either from an à la carte menu or go for the tasting menu. As to the latter, there are four to seven courses costing from 145 to 185 SFR/US$. I consider the pricing as adequate. After all it is a Michelin one star establishment and we are in Zurich, one of the world’s most expensive cities. Ourselves, we decided to have five courses from the multi-course menu.

After some inventive snacks

we started with scallop & crab “salad” paired with coconut foam, shiso and avocado. This was a fine dish with a smooth, velvety character.

The next one, Balfego tuna “tataki” in unison with white asparagus, fried onions and crispy pork was promising, too. The high-quality, medium-fatty tuna had an intense flavor and almost melted in the mouth. However, the asparagus tatar was for me a bit too hard in texture.

We proceeded with my favorite course of this evening, “glazed” halibut with Asian vegetables, miso and yellow curry foam. What a perfectly matched composition!

The main course was a highlight as well, summer deer, once roasted pink, the other time as stew. And this came with pointed cabbage, a cherry and a tasty jus. And there was a wonderful dim sum to complement the whole, filled with vegetables and mushrooms.

The sweet end was “iced” rhubarb in combination with rice, anise and lemon grass. That was a beautiful combination of tastes, textures and flavors.

And some petit fours rounded up the dinner.

Staff is cordial, eager to help and attentive. You are here in elegant surroundings yet the staff is not overly formal. We felt well at ease here. There is nothing to fault as to service!

And now to the restaurant of our hotel, the Alex Lake.

Dining at Restaurant Alex at the luxury Hotel Alex Lake Zurich Thalwil

UPDATE 2: chef Michael Schuler left and started at Restaurant Krone in Regensberg in March 2024

UPDATE 1: concept change, gourmet restaurant Aqua integrated in Alex Restaurant, overseen by chef Michael Schuler as from August 2023

I knew the restaurant from an earlier dinner and wanted to return to have more of the refined Asian inspired cuisine by Tino Staub. Before working here, he used to be chef at Restaurant Widder (15 points Gault Millau), at the sister hotel. Upon arrival of top shot Stefan Heilemann, he had to give way and found a new employment at the Alex.

In appearance, Restaurant Alex is an absolute gem of a dining-spot. It looks like a cuboid hovering over the water.

On three sides, there are almost floor-to-ceiling windows.

And there is a protected outdoor terrace dining, too. On our visit, it was not warm enough to dine outside, which was a pity. Because the premises are really nice. So our party of four took a seat inside, and this in rather tight spaces (the tables are rather narrow). The decor is similar to the one in the guest rooms, modern, with lots of wood and harmonious in color.

In terms of food, we could make our choice out of an à la carte offer. There was no multi-course menu available as it was on our last visit. While the selection is not large, we did not have problems to find something that suited us.

I started with a ceviche made with gilthead sea bream, accompanied by avocado, mango and pomegranate seed.

And it was delicious!

For main, I stuck to Asian food, green Thai curry with chicken, Thai eggplant, Thai basil and basmati rice.

And although it was “only” a simple dish, it was immaculately done.

To end the dinner, I stayed true to my today’s style, and ordered a classic, a coffee ice cream.

It was good, its size a bit too big for me. A fellow diner raved about the miso cake. It was served with strawberries, bergamot and sake-tarragon sorbet.

I knew right away that I should have ordered it, too!

As to the restaurant ambiance, you get here fine dining yet is rather an uncomplicated place. Do not expect formal service here.

Overall

Why not vacationing on Lake Zurich? Especially so at the luxury Hotel Alex Lake Zurich, a stylish hotel that almost merges with the lake! You can have a fine Asian inspired meal here in a relaxed atmosphere, either at the gorgeous restaurant or on the fabulous terrace. And if you care for Michelin starred cuisine, take the Alex boat and head to the sister hotels Storchen (one star Michelin La Rotisserie Restaurant) – as I did – or Widder (two stars Michelin Widder Restaurant).

Date of stay: May 2021

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Some time ago, I had the chance to attend a private dinner at chef Heiko Nieder, one of Switzerland’s top chefs. On behalf of BMW Switzerland, the Michelin 2-star chef – normally at The Dolder Grand Hotel in Zurich – prepared a delicious meal in Saint Moritz. After having stayed at The Dolder and having dined at Heiko Nieder’s The Restaurant in the past, I did a post what it is like being a guest at this hotel but I did not go into details about the chef’s cuisine. I would like to catch up on this now, after some information on the BMW event.

Heiko Nieder & BMW Switzerland

Each year, BMW holds an exclusive happening for VIP customers. In 2020, Stéphanie Borge, director brand management at BMW, invited a small number of those to a luxury getaway in Saint Moritz. This included choosing an upper-class BWM for driving to the Grisons Alps, staying at the Badrutt’s Palace Hotel and attending a private dinner at chef Heiko Nieder.

My brother–in–law and my sister–in–law were also among the invited. And as my husband and I were in the right place at the right time – we both drive BMW cars too – , we could join them to the Heiko Nieder dinner. On this occasion, the chef in his function as BWW ambassador did not only cook for his guests but also let them know about fancy food presentation.

Private dinner at Heiko Nieder in Saint Moritz

In pouring rain, private chauffeurs in BMW cars drove up to the Badrutt’s Palace Hotel

to bring the invitees to the Bellavista Hotel in nearby Surlej. In good weather, this would have meant lingering in the hunting lodge’s gardens with view of the Lake Silvaplana. But it should not be. Instead the guest gathered indoors to have an aperitif.

After some words of the hosts, the activities started (wine tasting, food plating and product presentation). The highlight for me was of course chef Heiko Nieder’s instruction how to arrange food on plates in a nice way.

It was interesting to see what tricks the chef has up his sleeve in this regard. And he came across as likable person, too.

What I liked most was to watch Heiko Nieder and his team doing the preparations for the dinner, and this under difficult conditions. After all, it was only a makeshift kitchen in a confined space!

And I was very curious whether he would be able to bring the usual quality on the table!

Then it was time for the dinner that was served at a big communal table.

7-course dinner from Dolder fine dining chef

When my husband and I dined at Heiko Nieder’s The Restaurant at The Dolder Grand Hotel back in 2015, we had opted for a 12-course dinner. And that was simply too much for me to absorb at the time. So, I was pleased to learn that we “only” get seven courses.

Already the first dish was a hit, tuna with egg yolk and mustard.

Also the lobster from Brittany accompanied by melon, fennel, coriander and green curry was persuasive.

And the same is true for everything that followed. Next was some more seafood, Norway lobster paired with cocoa fruit juice, coconut, passionfruit, chili and dill.

Hake with krautsalad juice, bacon and green pepper ended the round of seafood.

The first meat course was venison that came with garden herbs, sunflower seeds and Angostura.

This was followed by braised Wagyu cheeks in combination with green asparagus, wild garlic and bbq sauce.

The sweet end of the meal, white chocolate with cherries, green olives and herbes de Provence,

left a lasting impression, too. And the chocolates were the cherry on the cake!

And my verdict? I was thrilled with what the chef had offered. It was a delightfully balanced series of artfully composed dishes that surprised at every bite. A greatest-hits album, indeed! Also the service under the lead of the sommelier, Lisa Bader, knew to persuade. A big compliment to the sous chef, André Wehrstedt, too, who did a great job coordinating the meal.

And imagine, I liked this dinner even better than the one at the Dolder Grand back in 2015. I felt that it was more to the point compared with the one at the time where I was a bit lost about the complexity of the whole.

Dining at Heiko Nieder at The Dolder Grand Hotel in Zurich

After all this praise, you might be interested in dining at chef Heiko Nieder at his place of work at the The Dolder Grand Hotel in Zurich. As mentioned, I did stay here and dined at The Restaurant in 2015 (my post).

In the meantime, some things might have changed. I myself have noticed that the pricing has lately become steeper than I had it in my mind. This especially is the case in terms of spending the night here. If you want a room with a lake view, which I highly recommend, you have to dig quite deep into your pocket. In case of staying over the weekend, you have to be prepared to spend 1,000 SFR/US$ per room and day.

As to the costs of dining at Heiko Nieder, the 10-course dinner amounts to 298 SFR/US$, the 6-course to 248 SFR/US$. This is expensive yet justifiable compared to other restaurants of the same class in Switzerland. However, I once came upon the price of the wine pairing to the 10-course dinner. This was 348 SFR/US$ per person, which I find far over the top. In this context, I discovered that the wine pairing is not listed anymore on the home page, whatever that may mean.

In any case, a dinner at Heiko Nieder is a must for every fine dining lover coming to Zurich.

Whether you chose to do so with our without staying and wine-pairing, this is up to you. If you do not mind visiting The Restaurant at lunch time, then you have the chance to order the rather reasonably priced Amuse Bouche Menu (112 SFR/US$). Friends of mine have already done this several times. And they were delighted about the cross-section of everything Heiko Nieder’s cuisine has to offer.

Date of visit: August 2020 / we were invited to the private dinner plus transport from and back to the hotel

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Until recently, I was not aware of the existence of an upscale hotel on the the left bank of Lake Zurich. This changed when my son moved in the area and my husband and I decided to pay him a visit. So I came across Hotel Belvoir, a premier hotel on Lake Zurich, our choice of accommodation for this purpose. And it was also my first hotel stay since the Corona pandemic broke out and the so-called “extraordinary situation” still in place. Nonetheless, we had a good time here. Above all, I was thrilled about the tremendous lake views you can enjoy at this wonderfully located hotel! Also the room we had was nice. And the restaurant is a recommended place for gourmets, too. Another plus here is ample chance to take walks in the beautiful surroundings. I will propose one of the classics at the end of my post.

About Zurich & Lake Zurich

Zurich is not only Switzerland’s biggest city but also a mayor center for banking and finance. It is situated in north Switzerland on the north end of Lake Zurich.

It boasts a marvelous old town, idyllic waterfront promenades and great shopping possibilities. Of course, opportunities to stay and dine in style are also plentiful. Find here my reviews of two upscale hotels in Zurich that are great picks: Dolder Grand Hotel, one of the city’s leading houses, and Radisson Blue Hotel, probably Zurich’s best and most convenient airport hotel. For rewarding culinary experiences, have a look at my list of foodies’ places in town.

Lake Zurich is Switzerland’s fifth largest lake and a popular leisure destination, be it for swimming, sailing, boating or shore picnicking. The lake’s right bank (Kuesnacht, Zollikon etc.) is considered the Gold Coast

because it benefits from the evening sun and is the place where rich people live. The left one is called “Sniffle Coast” (“Pfnüselküste”). The reason for this is the topography here, meaning lying in the shadow of its mountains, so there is not much evening sun, especially in winter time.

High-end hotels on Lake Zurich’s left bank

As mentioned, I happened to stay at Hotel Belvoir in Rueschlikon for my first night ever on Lake Zurich’s left bank. More details follow in the next section. But let me mention first that there is another high-end hotel nearby, Hotel Alex Lake Zurich in Thalwil, just five minutes away from my choice of accommodation, directly on the lake. I hope to be staying here in the time to come, too. And it goes without saying that I will report on my experience once the time comes.

Hotel Belvoir in Zurich-Rueschlikon (four star superior)

In short, this is a great place to stay in style close to Zurich city yet with a rural touch. The hotel’s best asset is its stunning view of Lake Zurich. It is popular for conferences and weddings but also suitable for other business and leisure travelers. Hotel Belvoir was opened in 2011 and is housed in a modern building on top of a hill.

Location

As outlined before, Hotel Belvoir is situated on the supposedly less favorable bank, high above Lake Zurich. But my husband and I did not consider it as a disadvantage when staying here mid/end of May on a warm day. And the lake views are truly breathtaking! It is located in quite a posh neighborhood. The only thing that slightly disturbs the quietude is some noise from the street below the hotel. But it was not too bad.

The train station is nearby and you can reach the main train station in Zurich in a 15-minute ride. There are also several bus stops nearby, one of busses brings you directly to Zurich’s city center in less than a quarter of an hour.

Rooms/Pricing

There is a quite a selection when it comes to rooms (60 units). Out of seven room categories we opted for a Panorama Club Junior Suite with Whirlpool and Lake View (41 sqm). It is a corner room with lots of windows, located on the top floor. It features an open-plan layout

with double sinks, a huge tub, a spacious shower and a separate toilet.

And all this in an industrial chic style with these phenomenal views from the good-sized balcony.

Prices are very reasonable for what you get, starting at about 200 SFR/US$ for two persons per day. Our room’s cost were 340 SFR/US$ plus 40 SFR/US$ for two (continental) breakfasts.

Food and drink

1. Belvoir Restaurant & Grill

Since the appointment of chef Pascal Kleber in 2018, the Belvoir Restaurant & Grill is also a gourmet destination. The dining-spot, awarded 15 points Gault-Millau, offers quite a wide range of dishes, from more elaborate options to several grilled items. Its setting is in an open-plan manner, with lots of space, and of course with sweeping views of Lake Zurich.

Our party of four mainly went for langoustine with fennel, tarragon and orange as a starter

and a special from the grill as a main course. And this was a delicious piece from the Iberico pork Pata Negra, called Secreto.

This is one of the best cuts of the Spanish pork, an intensely marbled and aromatic piece of meat. And it fully delivered what it promised! To accompany it, I chose French fries and ratatouille as well as BBQ sauce. A dessert, made of passionfruit cocoa and aerated chocolate, was the right thing to end a very good meal!

2. Other places to eat/drink

Apart from the main restaurant there is an outside terrace and lounge

to soak in the views, a bar and a lobby lounge.

3. Corona restrictions

Due to the “extraordinary situation” in Switzerland due to Corona – although with decreasing new cases at the moment – , there were some restrictions. On the positive side, Belvoir Restaurant & Grill had been opened a week and a half ago after having been closed for almost two months because of the pandemic. However, the bar was still closed, the coffee machine in the lobby lounge was shut down and there was no breakfast buffet. Only a spartan continental breakfast was served and for additional costs you could order some small side dishes (muesli, cold cuts, eggs etc.) from a laminated menu.

In terms of dining, tables at the restaurant were spaced two meters apart. Apart from this, I did not notice many changes from “courant normal”. Sometimes, I would have wished the staff, wearing no face masks, to keep more distance. But of course, they have to serve and clear dishes.

Facilities

As mentioned, Hotel Belvoir is known as a place for seminars and festivities boasting different premises for these purposes. There is also a bowling area onsite as well as a wellness, gym and beauty area (400 sqm) complete with an outdoor jacuzzi whirlpool, a floating bath (1 – 2 persons, additional costs) and a group fitness room, but no swimming-pool. The spa area was closed on our stay, due to the Corona crisis.

Ambiance/Service

Despite of Hotel Belvoir being known as a conference and wedding venue, you also feel at ease here as leisure traveler. I liked the contemporary design of the place with its open-plan layout offering lots of free space.

But the true star here is of course the favorable setting overlooking Lake Zurich.

Service was of high level from start to end. All the employees we got in touch with were kind, helpful and accommodative. The hotel manager came to our table at breakfast to say hello, which was nice. The only thing I felt not wholly comfortable with was the partially missing distance in the dining-room in these Corona times.

Overall

Hotel Belvoir in Rueschlikon on Lake Zurich’s left bank, about a 15-minute train ride from Zurich’s city center, is a favorable choice when looking for an upscale hotel on Lake Zurich. Located in a quiet neighborhood and with the most perfect view of Lake Zurich, it has immaculate facilities including a foodie restaurant at very reasonable prices. The hotel is not a five star but a solid 4 star property offering almost everything a demanding traveler could ask for.

As announced, here my walking recommendation to get to know this area a tad better.

Felsenegg-Uetliberg, Zurich’s most popular “mountain” walk

The Uetliberg, part of the Albis mountain chain, is Zurich’s very own “mountain” (871 m/2,858 ft.) feet,

and by no doubt the most popular destination to view over the rooftops of Zurich. Here you have impressive panoramic vistas not only of the city

but also the lake

and the Alps.

The walk I am going to suggest starts further south in Adliswil, a town adjoining Zurich. Here you find the one and only aerial cableway in the canton of Zurich, Felsenegg (to reach from Hotel Belvoir in a 7-minute-drive or 40-minute-walk). From the bottom station you can either walk up or take the cableway to the top. As we stayed on Lake Zurich in the “extraordinary situation” due to Corona, the mountain railways did not run, so we had to walk (about 30 minutes, very steep, partly with stairs).

Once arrived at the mountain top, take the panoramic footpath leading along the crest of the Albis ridge to the Uetliberg (about 1h40min, 90 meters/295 ft altitude difference). During this easy walk, you will enjoy breathtaking views over Zurich city, Lake Zurich and – when looking back – to the Alps in the distance.

Sometimes you can also have a glimpse of the region of Knonaueramt (“Säuliamt”) in the west. After having admired the views from the top of Uetliberg, you might visit one of Uto Kulm‘s restaurants before heading back.

Instead of climbing down at Felsenegg, you might do so at Balderen (about 1 h from Uetliberg), which is also very steep (but no stairs). This brings you in about 40 minutes to Adliswil where you can take the bus back to Hotel Belvoir (about 15 minutes) or walk there in another 30 minutes.

Date of visit: May 2020

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UPDATE: new chef as from March 2022 (Julian Marti, Fabian Fuchs takes over at Neue Taverne Zurich)

Fine dining that surprises & delights at every turn:

As mentioned, our party of five ended up in Zurich’s Langstrasse,

the city’s nightlife center. Once the red-light district, this neighborhood is now a hub of international restaurants, bars and varied shopping. While the area have been upgraded in the recent past and it is popular with party goers, it is – at least in my view – still a bit grubby in certain spots, but not at the location of Restaurant EquiTable, which seems to be quite okay although not the typical setting for such a classy restaurant.

When traveling by public transport, it can be relatively easily reached from Zurich’s main railway station either by foot (twenty minutes), or by bus/tram in about ten minutes.

The former neighborhood restaurant of Sankt Meinrad

had been through some turbulent times before Restaurant EquiTable was brought to life in 2012. A club comprised of 250 small shareholders established an eatery where faire trade food in combination with seasonal, regional and whenever possible organic produce is used.

The restaurant is not large, the kitchen even more so, there is only room for two chefs. While some elements of the old tavern character were preserved (wooden paneling, tile floor and entrance area), other parts underwent a facelift with contemporary tables, chairs and hanging lamps. A casual fine dining approach with bare wooden tables with leather placemats is featured.

Ambiance/Service

The dinner began – as already outlined – with chips, bread, butter, duck liver pate and two other snacks (whitefish with buckwheat groats paired with a beetroot essence and an omelet filled with herbs, mushrooms, savoy and tomato), a promising start that makes you curious about what follows.

The first course – one of my favorites – was sublime salmon from the Swiss Alps, reared indoor in fresh mountain water, combined with Chinese cabbage, dill and radish.

Another fish dish was next, confit pikeperch from southern Switzerland with onion stock, parsley and carrots.

We proceeded with a vegetarian course – another highlight of mine – blue mountain potatoes from the Swiss Alps with an unbelievably intense flavor married with baked apple, watercress and garlic.

The first meat course came as a bit of a surprise. It was veal, but in the form of offals, crispy baked sweetbread paired with cabbage, Jerusalem artichoke and herbs.

The main course featured Mangalica pig, prized for its high fat marbled meat, sometimes even called Kobe beef of pork. From what I understood, it was seared first, then braised and finally cooked sous-vide for 24 hours. Miso was also part of the dish together with kale and black salsify, which complemented the rich meat just beautifully.

Then it was time for the sweet end to the meal. The main dessert, a subtle blend of cassis wood ice cream, pear, hazelnut and malt

was framed by a pre-dessert (smoked milk with kiwi granite, flavored with lemon grass) and delicate petit fours (I adored the nut praline with a liquid core).

A word to the serving sizes, they were sufficient considering that there was always enough bread to accompany your meal. The main course (pig) was even rather big, whereas I would have liked to see the main dessert a little more substantial in size.

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Gourmet paradise directly by the central train station: 

Location

There are huge development projects under way on different sides of the Zurich main railway station. In one of them, Europaallee, on the southwest, you find the complex where Antonio Colaianni found its current work place, the Gustav complex.

Here a view from Zurich’s highest restaurant, Clouds, formerly headed by Antonio Colaianni, towards the city, dating from a few years back. The neighborhood of Europaallee is located on the right side of the railways’ right side if you follow them further to the left.

Facilities

added two years ago offering sweet and salty treats from the chef’s kitchen, and which looked promising – our party of four settled down for a glass of champagne in the bar

where you can choose from over 120 varieties in every price range before heading to the dining room.

The place is huge – 80 seats are available for a sophisticated fine dining experience –, airy and gives much personal space for the individual tables. Although its size and the fact that that it was fully booked, we never were disturbed by noise as the ceiling is sound-damped. There is also an outdoor restaurant with room for 30 guests.

Ambiance/Service

Food concept/Pricing

Sampled food

although I would normally not order a fish soup, and it was the right thing to do! The server put a plate with a beautiful arrangement of sea food in front of me and poured afterwards a deeply red, silky soup over it. What a blend of flavor and aroma! I can fully understand now why this dish with its complexity both in width and depth is regarded as legendary! By the way, it can also be ordered as main dish.

Other starters of my table companions included crab salad, fried scallop, green apple and crustacean mayonnaise

– which was not only a beauty for the eyes but also for the palate, I was allowed to taste a bite –, or stuffed artichoke bottom with Mediterranean vegetables and herb salad,

a dish that to my eye was just right in terms of portion and composition.

For main course, I went for Irish beef fillet with marrowbone, mushroom cream with potato foam and seasonal vegetables.

While the meat was of good quality, it was a bit too fibrous and not strongly enough seasoned for my taste. However, I was much in favor of the slices of marrowbone that covered the meat, the meat juice and the vegetables. I felt less enthusiastic about the mushroom cream with potato foam, which was a bit slimy in texture.

Two of my fellow dinners chose another meat dish, ragout from Iberico cheeks under puff pastry

paired with chorizo, chickpeas and Madeira foam, an imaginative creation and a very tasty one too as a trial bite proved!

When it came to desserts, I ordered the Millefeuille,

crispy and tasteful puff pastry sheets with a heavenly hazelnut cream accompanied by a refreshing granny smith sorbet. Others opted for the lemon tarte,

an ingenious combination of lemon cream, muscovado-almond crumble, cumquat and blood orange sorbet.

The dinner experience was framed by small bites, from which the wafer-thin slices of raw ham stood out most.

Overall

Antonio Coloianni is one of the hotshots in Zurich’s culinary scene. He is widely famous for signatures dishes just as his Bouillabaisse offering flavor combinations that linger long in the memory. His expertly crafted dishes, which are refined, inspired and original are worth to follow him along renown gourmet restaurants just as Mesa or Clouds. His newest place of work, where he is the culinary director, is Gustav, an impressive building complex and part of the emerging neighborhood of Europaallee next to the Zurich’s main railway station. Despite its enormous dining room, you feel at ease here enjoying culinary fireworks that are surprisingly fairly priced and of unusually good serving sizes.

Date of visit: March 2019

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