Fork First, Ask Later

Marguita, Baur au Lac

Baur au Lac has reinvented its culinary identity. Replacing the former gourmet restaurant ‘Pavillon’, Marguita ­introduces a Mediterranean-inspired concept with modern accessibility. Named after Marguita Kracht, a seventh-­generation member of the holding family and her grandmother, the restaurant signals a contemporary revival of a classic Zurich institution.

Redesigned by Martin Brudnizki, the domed space glows in warm yellow and elegant steel blue, floral motifs and an elegant mosaic floor with a sparkling Genet et Michon chandelier taking centre space. Culinary direction remains with Maximilian Müller, who steers a Mediterranean menu that forgoes gourmet pretension but insists on top-tier ingredients.

A Wagyu croustillant on brioche with horseradish, egg yolk cream and a whisper of caviar starts the journey. Bright highlights follow: a refined ratatouille tart with pistachio pesto and tomato essence; a bouillabaisse with Portuguese rockfish; or mafaldine pasta with crab, bottarga and caviar. For the main course: turbot with fregola sarda, artichokes and a flawlessly executed beurre blanc.

Images left and below: Marguita, Baur au Lac; Mediterranean ease in a new look by star designer Martin Brudnizki: Marguita blends grand hotel flair with contemporary coolness.

The Restaurant, The Dolder Grand

Bathed in natural light, adorned with artwork and overlooking Lake Zurich and the Alps – The Restaurant at The Dolder Grand offers a setting as elevated as its cuisine. Here, Heiko Nieder expresses his distinctive culinary voice.

Breton lobster is crowned with white asparagus in a visually stunning ring, enhanced by the bold yet balanced flavours of coconut, curry and dill. Delicately steamed hake appears with foie gras ice cream, yuzu miso beurre blanc, cashews and lemon balm blossoms. Nieder’s signature dish, sweet and sour langoustine, is pan-seared to buttery perfection and paired Tom Yum-style with a crustacean essence, mango, pumpkin and Thai basil oil. A Nieder classic. Unexpected combinations are his hallmark – like transforming rustic veal shank salad into fine dining by stuffing it into a giant morel, served with peas, chervil and walnuts. The main course features a juicy BBQ-style beef cut accompanied by a refined wild garlic roll with green asparagus and potato foam.

Widder Restaurant, Widder Hotel

Whether nestled in the heart of the Old Town or perched high above the lake, Zurich’s most celebrated dining destinations deliver immersive journeys through culture, creativity and taste.

A unique setting behind the 700-year-old façades of two historic Zurich guild houses, where medieval architecture meets contemporary design in the atmospheric dining rooms of the Widder Restaurant. Guests dine beneath exposed beams of a centuries-old roof structure – ‘A place full of history, which we are privileged to bring to life,’ says Head Chef Stefan Heilemann. His culinary overture is a parade of exquisite amuse-bouches, led by luxurious ‘French Toast’ with sea urchin and Oscietra caviar. The menu often reflects Heilemann’s passion for Thai cuisine, such as seared langoustine with peanut crumble, coconut foam, kaffir lime and Tom Yum notes. Another signature: street-food-inspired creations like his whole Ormalinger suckling pig served in a rich broth redolent of nut butter, soy sauce and a hint of yuzu. The main course features regional young venison with beans, olives and Piment d’Espelette. Dessert is then presented personally by Pastry Chef André Siedl: a panettone interpretation with citrus, almonds and yeast ice cream and a ‘Gute Luise’ pear framed by sorrel, macadamia and rooibos.

La Muña, La Réserve Eden au Lac

In what may be Zurich’s most spectacular rooftop restaurant, Peruvian-­Japanese Nikkei cuisine meets a breathtaking panorama of lake and Alps. Designed by Philippe Starck, the sixth-floor dining space features maritime relics, antique-style furnishings and a historic wood floor. In summer, two lush roof terraces offer some of the city’s finest seats.

Executive Chef Marco Ortolani and Head Chef Sandeep Tamang lead a kitchen that celebrates umami at the highest level. Exemplary freshness and product quality shine, especially in the sushi and sashimi: meltingly tender otoro tuna, salmon, shrimp and even Swiss beef.

Peruvian influences dominate the ‘Ceviches & Crudos’ section – like sea bass with black truffle, lime, coriander and sesame sauce. The chefs also excel in sculptural gyoza filled with chicken and black truffle or serve rich salmon tartare laced with jalapeño heat and crispy fried rice.

Image left: La Muña, La Réserve Eden au Lac; Peruvian and Japanese gastronomy intersect – radiant Nikkei cuisine based on top-quality ingredients, served above the city’s rooftops with stunning views of Lake Zurich.