The Swiss city of Zurich is well-known as a global centre of finance and banking, but there is much more to this city than the francs and the FTSE. With quaint lanes and waterfront promenades reflecting its pre-medieval history, it’s a great place for a non-business city break. And for those travellers who enjoy a first-class food experience as part of their holiday, Zurich will not disappoint. Its food scene is emerging as one to watch, as talented Chefs make their mark with new and innovative menus, and here are some of the creme de la creme; those restaurants that have been awarded not just one but two Michelin Stars. Read on to discover more.
With 18 GaultMillau points and two Michelin stars, the reputation of this fine dining venue precedes it. Housed in the hotel by the same name, it’s led by chef Stefan Heilemann whose unique style, experimental techniques and penchant for acidic flavours combine to create something quite electrifying. Book a table to taste the four, five or six-course menu – vegetarian options are available too. And if you’d like to learn more about the food, you can partake in a masterclass with the head chef and his team to pick up some tips that’ll impress everyone back home.
Matching the Widder’s two Michelin stars and 18 points in GaultMillau, this restaurant occupies a stunning position beside Lake Zurich and adjacent to leafy parkland. Here, service is impeccable yet never stuffy. Pavillon serves Haute Cuisine classics with a modern twist, with dishes designed to be as inviting for the eyes as the taste buds; tasting menus of up to nine courses are art on a plate, with optional wine pairings available. The gazebo dining room – designed by Pierre-Yves Rochon – is equally beautiful, with its chandeliers and art deco touches. Dinner service takes place at Restaurant Pavillon from Tuesday to Saturday.
Part of The Dolder Grand hotel, this venue has been awarded 19 GaultMillau points and two Michelin stars – unsurprisingly, this means you’ll need to get your booking in early to be sure of a table. The Restaurant is headed by Heiko Nieder (GaultMillau Chef of the Year 2019), serving a la carte and an amuse-bouche menu at lunchtime (small portions of the diner menus) and six or eight-course menus into the evening. Dishes are eclectic, inspired by Neider’s own travels, with intriguing ingredients skillfully combined, and finished with arty touches such as foams and florals. This is Swiss finesse at its best.