Sustainable restaurants in Zurich

ANOAH Restaurant & Team

The vegan pop-up restaurant ANOAH has finally found a permanent home at the Rigiblick cable car. There are 32 seats inside and 40 seats outside in the greenery. The young team led by Noah Rechsteiner is extremely creative and changes the menu every two months.

ANOAH Food & Drink

As an omnivore, it's important to mention that I didn't miss a thing. The dishes are perfectly balanced in terms of flavour and contain lots of umami.
You can choose between a 5- or 6-course fine dining menu, optionally accompanied by alcoholic drinks or homemade juices. The Anoah brunch is available at weekends.

♥️ My recommendation

the theatre menu

• The ANOAH is just a 2-minute walk from the "Rigiblick" cable car stop, which leads directly to the Rigiblick theatre.
• The restaurant therefore offers a special theatre menu from Wednesday to Saturday between 5.45pm and 7.15pm.
• 3 courses for CHF 58
• Ideal for all culture lovers and gourmets with a small appetite. 🤗

Zizi Hattab's second restaurant, formerly the Restaurant Maison or Raison Blunt. The cuisine is Spanish / Moroccan, just like the chef's roots. The cooking is purely plant-based with a focus on seasonal and regional ingredients. The dishes are inviting to share. Perfectly suited for larger groups. 

Dinner:
DAR menu to share. Our kitchen team has created a selection of snacks, main courses and desserts with the aim of experiencing the different flavours of our world. 68/person

Brunch:
Selection of sweet and savoury dishes 49./person

"DAR has a beautiful double meaning: in Moroccan it means "Maison", which is our way of paying homage to our new house's 20-year past. In Spanish, on the other hand, DAR means "giving", a reference to the most important value we believe in, next to love. While our culinary influences come from Spain and Morocco, we also like to take inspiration from different corners of the world."

My tip: Menu

Concept at Restaurant Elmira

The fine dining restaurant elmira is located in the old Löwenbräu silo. The lift takes guests to the basement and whisks them away to a unique gourmet concept - right in the kitchen. The restaurant places high demands on sustainability with upscale regional, seasonal cuisine. The team is very welcoming and guests are welcome to pop into the kitchen at any time.

Fine dining at Elmira

Guests can choose between 5 or 7 courses and with or without accompanying drinks. Jean-Luc, the host and sommelier, ensures that the glasses are always well filled and creates exciting non-alcoholic drinks himself. Of course, guests can also choose the classic wine accompaniment.
Using the methods of preserving and fermenting, the kitchen team succeeds in transporting summer products into winter. A unique experience. It's best to watch the video. :)

My tip: Date night with a 7-course menu including accompanying drinks
 

🫶 The EquiTable is a Gault Millau and Michelin restaurant for special occasions. Everything is just right here: the atmosphere, the food, the wine...and above all the attention to detail.

👨‍🍳 Julian Marti has been the new head chef at EquiTable since March 2022. His cousin Cédric Campera accompanies him as sous chef. They cook with the best, seasonally available regional and Fairtrade products.

Max Dullinger & team take care of both the appropriate choice of drinks and the perfectly coordinated service for me.

There are professionals at work here who absolutely understand their craft. Great cinema! 😍🙏

Guests can choose between 4 and 7 course menus, optionally vegetarian and with wine accompaniment.

😋 The Equitable in Kreis 4: My tip for culinary evenings and date nights!

My tip: 7 course menu with wine accompaniment while you're there. :)

❤️️ I like to think back to one special evening. On this evening, I was finally a guest at Zizi Hattab's restaurant KLE. Although I will probably never give up animal products, I find it enriching to dedicate my culinary excursions to vegetarian and, as in this case, vegan cuisine. And I was not disappointed once again: What the native Spaniard and former student of Andreas Caminada, Massimo Bottura, Dan Barber and Enrique Olvera conjures up here on the plates of her guests is truly unique. 

Even today I'm still raving about the pillow bread with aioli and hummus, the tostada with peanut salsa, the caramelized mole with wild broccoli and the absolute icing on the cake - the carrot cake with white chocolate and candied walnuts. Since I wanted to try the entire menu again, we were quite full after 8 dishes and had to decide on only one dessert. 🙈

My tips:
- I would decide in retrospect either for the 3 or 4 course menu (it is even possible that both guests get different dishes) or rather focus on dishes of one flavor. In my case, it was a bit too much switching between Mexican and more local cuisine.
- For date night, be sure to reserve the table just to the right of the entrance. Super cute and undisturbed 😉 .

Our Dishes:
- Pillow bread with aioli and hummus.
- Tostada, peanut salsa macha and grilled seasonal vegetables.
- Smoked carrot tartare, pickled onions and white quinoa.
- Corn tamal and guajillo chili cream topped with nut curd
- Albula potatoes, miso mayo and roasted beetroot ketchup

At Kultur Lokal Rank in Niederdorf, the focus is on local and sustainable products. From this, chef Michaela Frank and her team conjure up a contemporary Zurich cuisine, connected to its roots and yet cosmopolitan. Available as a menu or à la carte. 

Drinking on the Rank: homemade sodas on tap. Exciting drinks in the best company of wine, beer and spirits from the region.

An evening at the Rank: "Vegetables, grains and little meat and fish. From farms, growers and producers we know and love. Honest, fresh and fine."

Toasty: More than a sandwich. A unique take-away straight from the Rank kitchen. 

The music plays at the Rank. In the middle of the Rank is the stage. A home for the local music scene. The pulse of Zurich's music scene up close. 

My tip: the perfect combination: dinner followed by a live concert.

🥕🥦🥒🥬🍅 The restaurant "Neue Taverne - New Tavern" near Rennweg in the old town proves that vegetables can also play the leading role. In the evenings, 12-15 dishes are lovingly composed according to current market offerings and can convince across the board in terms of taste.🥰 Fabian Fuchs (formerly Equitable) has been head chef at the Neue Taverne since 2022.

Recommendation for 2 people: 4-6 dishes (but we had 8 dishes :D). For 100.- per person there is also a surprise menu.

Sample dishes:
- Burrata / ox heart tomato / chive oil.
- Kohlrabi / cream cheese / mussel cream

- Asparagus / potato espuma / crumble
- Caviar of the field / egg yolk / chives / blinis

- Cucumber Kimchi / roasted shrimp powder / kaffir lime oil
- Cauliflower KFC / chili glaze / sesame seeds

- Lemontarte / Cedri lemon / Sansho pepper
- Herb sorbet / Felchlin Edelweiss couverture / raspberries

🍷Wine tip: Rosé Winifred / Blaufränkisch, Zweigelt / Gut Oggau

The Rechberg restaurant is located near Neumarkt in a stately house built in 1837. The cuisine is also inspired by this time, when fresh, local and seasonal ingredients from the market were brought to the table. The dishes feature original vegetables and grains and meat from local animals. The focus is on vegetarian dishes. These ingredients are processed in a refined way using contemporary techniques. Cultural events are held regularly.

My tip: 6-course menu

Compared to other Zurich restaurants, we've been to the Rüsterei more often and spent romantic hours. We are particularly attracted to the elm factory in winter. The open fireplace then radiates a wonderful atmosphere together with the ceiling reaching wine rack, the open kitchen, the attentive service and the industrial Swabby Chic Décor. We also recommend brunch on Sunday.

My tip:Seasonal menu and in autumn/winter the boss thing

New since Nov. 2021 in Zurich at the Schmiede Wiedikon train station. Silex is French and means flint. The three founders Jean-Denis Roger, Julia von Meiss and chef George Tomlin describe their heart project as a 'fluid concept between wine bar and restaurant'. 

My conclusion: absolutely successful and fitting for Zurich. Beautifully realized in terms of design - in the entrance area you can first arrive in peace with a glass of natural wine. Jean-Denis will be happy to advise you. Then climb a few steps and you're in the restaurant, all completely open and connected to the kitchen. The menu is divided into snacks, small plates, large plates and dessert. 

Silex about itself:
We cook food and serve wines whose origins we stand behind. Our wines come from artisan producers who work with minimal intervention and manage their vineyards with respect for nature. Our food follows the same philosophy: we use products, farmers and suppliers that are sustainable and organic, with integrity and transparency. Our regularly changing menu is available both À la carte and tasting menu. 

My tipps:
Baked beets, salted mandarin & whitefish roe
Lamb tartare, dehydrated shio koji egg yolk & allumettes
Pappardelle with ragù of Duroc pork, chicken liver & gochujang
Jerusalem artichoke cooked in beer, roasted yeast & chestnuts
Quince semifreddo, salted caramel & crumble

At 'Wirtschaft im Franz' there is a small menu, no matter if for lunch or in the evening program. The open kitchen connects kitchen and guest room. There's something to cook for; mainly Swiss cuisine with modern twist, preferably in organic quality. However, sustainability, seasonality and regionality are just as important when purchasing the products.

My tip: napkin dumplings

Special name - special concept. At the latest at the entrance to the restaurant, all the unsuspecting are enlightened - the golden bottle (Guttere) floats unmistakably to the left of the entrance. Conclusion: I just like everything about this restaurant ♥️

🙋🏻‍♀️🙋🏼‍♀️ Unfortunately not present during my visit, but you can visibly feel Meret & Linda's vibe. Linda has the sceptre as Chef de Cuisine and Meret is Miss Superhost.
Both met at the hotel management school in Lucerne and at the latest when you go to the toilet you think to yourself - WHAAAT, REALLY?! because there you can hear Meret rapping the Guttere Rap 👊😎 legendary!

The menu changes monthly. There are 7 plates (served in 3 courses), all seasonal/regional, tavolata style for CHF 75, true to mum's motto "You eat what's on the table!".
SUPER FINE, if I didn't have a huge list of restaurants and more time, I would visit every month. 🤩😋. The dessert cart is also a big highlight. 

😍 Fact about Zur Goldige Guttere: We love roast flavours, batter and freshness and put vegetables in the foreground.

My tip:7 courses, dessert and, if still available, the Sälbstbrüner cocktail (Carrot - Charme Brut).