guides
y

  • RESTAURANTS IN ZURICH

  • A city of enthusiastic gourmands, eating in Zürich is a truly hedonistic experience with over 2,000 eateries large and small (one for every 180 people). Add this to an impressive haul of Michelin stars and you have a potent recipe for some excellent dining.

    Zürich's cuisine draws inspiration from the nation's German-, French- and Italian-speaking regions. The majority of restaurants serve from this kitchen, be it old school classics or lighter, more modern interpretations of Swiss cuisine. From asparagus to apricots, pumpkin to game, seasonality is immensely important; it's rare to find a restaurant that doesn't have a seasonal menu, with some smaller outfits changing the offering daily to incorporate market-fresh ingredients.

    With long warm summers and crisp snowy winters, seasonality also plays a huge part in restaurant popularity. In summer all the action moves outside and any restaurant without a terrace only feels the love on chilly days. In winter, cosy wood-panelled restaurants come into their own.

    Restaurant lunching is a popular local pastime, so almost every restaurant offers a keenly-priced prix fixe menu of two or three courses. Booking ahead is essential for both lunch and dinner.

  • design element
    • Café Boy

    • CAFÉ BOY

      • Open: 4pm-12.30am Mon-Fri
      • Kochstrasse 2
      • +41 44 240 40 24
      • www.cafeboy.ch
      • Food: 8, Service: 7, Atmosphere: 7
      • SFR 90

    • A bustling oasis in a working class residential area, approach Café Boy on foot and you’ll be questioning our recommendation. Safely ensconced with a glass of champagne you’ll be feeling pretty pleased with yourself for unearthing this little gem. And as you luxuriate over some fine bubbles, ponder the splendid irony that Café Boy started life as a meeting place for the ‘proletarian youth’, frequented by left wing thinkers of all stripes including Tito and Willy Brandt.

      Current owner / managers Jann Hoffmann (a self-styled ‘kitchen tinkerer’) and Stefan Iselin (self-professed ‘wine freak’) took over the Boy in early 2010 after cutting their teeth in restaurants around Switzerland. The radicalism may have gone but an independent spirit still remains; the scene is laid back and local although it clear that some seriously dedicated foodies are at the helm – the menu is inventive Swiss fusion: interesting and excellent.

      The long, bright room, cleverly divided by a large high table for sharing, is dominated by an impressively anatomical picture of a cow – just in case your wondering exactly where your succulent fillet comes from.

  • design element
  • Book Hotel Coming Soon