"Dogs allowed" Restaurants in Canton Zurich
The creations that Heiko Nieder presents to his guests are characterized by an impressive spectrum of aromas. He finds the ingredients and inspiration for his six- or eight-course tasting menu all over the world. Of course, the wine list is also spectacular.
Rico's in Küsnacht is anything but ordinary, as is its name and host Rico Zandonella. The decoration of the dining room is unusual, art hangs everywhere. A set menu is served here, and the dishes are modern. The wine selection is also excellent.
At EquiTable, sustainable gastronomy is celebrated at the highest level. Almost everything on offer here comes from the region and is sourced directly from the producer. Add to that an exciting wine list and attentive, unobtrusive service - what more could you want?
Maison Manesse stays true to its moto of "Fun Fine Dining." Under chef Benjamin Plsek, seasonal ingredients become works of art on the plate, with surprising twists. Despite the double star, service is casual, informal, and cordial.
At parkhuus in the Park Hyatt Hotel, sustainability is close to chef Tarik Lange's heart. He mainly uses ingredients from local forests, meadows and waters, even herbs from his own roof garden. His creative dishes nevertheless retain a down-to-earth feel.
At the club restaurant in Kreis 5, changing dishes are served on small plates for sharing. Whether homemade ravioli, guinea fowl with fennel carpaccio, or flambéed sturgeon: At Josef, every dish impresses with its balance and flavour.
The Neue Taverne in the Old Town offers a neighbourhood atmosphere and contemporary plant-based cuisine in a sharing menu concept of the highest standard. The nature-based wine list and emphasis on vegetables make the Neue Taverne a delightful experience for all.
The cooking at Rechberg is brutally local, using only ingredients that were already available in Zurich in 1837. Dried shavings become seasoning components, forgotten vegetables become the star of the evening, and the wine treasure list includes one or two Swiss trouvaille.
The Bauernschänke deliberately offers small dishes to share. So you can taste the whole range of cuisine. The dishes are seasonal and complex, yet uncomplicated. There is also an exciting wine list with around 250 labels for every taste.
Both the décor of Gamper Restaurant and Marius Frehner's authentic seasonal cuisine are restrained in the best sense of the word. If you cook like he does, the quality of the ingredients must be right, because they are always the focus of his menus.
Today, the restaurant with its almost 240-year history is run by a young team that is passionate about what it does. A modern "menu surprise" is served here every evening, with ingredients anchored in the region. The wine list is also interesting.
Rosa Pulver brings carefree hospitality and modern cuisine to Winterthur. Michael Dobler cooks seasonal dishes that are creative without being too outlandish. It's best to let the kitchen choose the food and order the Rosa Pulver menu.
The Sala of Tokyo is considered the oldest Japanese restaurant in Switzerland. Since 1981, traditional dishes from the land of the setting sun have been served here, in the heart of Zurich. Whether shabu shabu, sushi, sashimi or tempura, everything tastes authentic and good here.
High enjoyment in the countryside probably describes Gasthof Sternen in Wangen best. Perfectly coordinated taste creations from market-fresh ingredients meet an outstanding wine list and a host couple with great host quality.
Peace reigns at Didi's and his team's - and right in the middle of the city center. Whether in the secluded garden or the elegant dining room, Didi Bruna's Mediterranean-inspired cuisine is worth a visit all year round. The seasonal dishes on the small menu change often.
Thomas Huber is the 13th generation to host the Krone Sihlbrugg, with Monika Jans for 16 years. In the kitchen, Huber combines tradition and modernity, mostly cooking with local produce and often in the wood-fired oven. In the wine cellar, there are great tipples to go with it!
Marktküche has stood for meat-free fine dining in Zurich since 2014. Owner Tobias Hoesli cooks a creative, frequently changing vegan surprise menu using seasonal vegetables, mostly from the region. The wine list also has many exciting items.
LaSalle in the Schiffbau presents itself as a modern glass cube in the middle of the historic shipbuilding hall. Here, guests enjoy French and Italian dishes and fine wines. The bar is the meeting place before and after theatre performances and concerts.