With a focus on new food festivals, Zürich is hot gastronomy. Embracing a more playful approach to cuisine, the famed business district is now filled with spectacular restaurants, bohemian cafes and legions of street food stalls.
Zürich specialty food place
Zürich's signature dish, Zürcher Geschnetzeltes, is something that people go to most often: chunks of veal in a white wine sauce. It's as simple as it sounds, but if you want to see how delicious veal is, take the train from the Römerhof to Saltz, the two-star restaurant in the Dolder Grand hotel.
The trip is worth seeing not only Zürich, but also for the famous art hotel - more than 100 pieces by Damien Hirst, Joan Miró, Salvador Dalí and others leisurely along the corridors. Here, a satisfying saddle of veal beef is served with juice, chanterelles, romaine lettuce and mashed potatoes.
Swiss Chocolate
It's not just the delicious treats that make visiting Max Chocolatier a heavenly experience. Located on a charming cobblestone street in the Old Town, this shop is just a short distance from the picturesque Fraumünster, Marc Chagall's stained glass windows designed when lit.
However, true divinity can be found inside Max's tasting room where the shop's seasonal delicacies make up a kind of sweet tooth shrine. Think chocolate truffles with caramel, sea salt and Grand Cru Rio Humbri 42% couverture; dried passion fruit in milk chocolate; and Tahiti vanilla and fleur de sel caramelplättli (caramel box with Camargue salt).
Swiss Chocolate
It's not just the delicious treats that make visiting Max Chocolatier a heavenly experience. Located on a charming cobblestone street in the Old Town, this shop is just a short distance from the picturesque Fraumünster, Marc Chagall's stained glass windows designed when lit.
However, true divinity can be found inside Max's tasting room where the shop's seasonal delicacies make up a kind of sweet tooth shrine. Think chocolate truffles with caramel, sea salt and Grand Cru Rio Humbri 42% couverture; dried passion fruit in milk chocolate; and Tahiti vanilla and fleur de sel caramelplättli (caramel box with Camargue salt).
The world's first vegetarian restaurant
Most people don't realize we are a vegetarian restaurant,' picked Rolf Hiltl of the Zürich-weighted Hiltl chain (eight addresses and counting). "They ate and left and still don't know." Indeed, there is no signage to indicate that Hilll is meat-free. As much as possible they are justified in flashing the neon light that claims to be the world's first vegetarian restaurant. Since 1898, and there is a Guinness World Records certificate upstairs at the cooking school.
This was a deliberate strategy on Hilll's part. Many regulars don't realize it's vegetarian because of its focus on healthy pleasures - fueled by a self-serve buffet of about 100 dishes and 12 delicious desserts, from blackberry rice pudding to blueberry-hazelnut crumble.
Even alcoholic beverages sound nutritious: basil smash, for example, is actually a cocktail made with Turicum Zürich gin distilled with local pine needles, rose flower and lime blossom. Look for the artificial Gents string water, made from Gentian roots grown in the Jura Mountains, for 100% Zürich G&T.
Frenzy food festival
In 2017, Jelmoli hosted the opening party for the burgeoning Food Zürich festival, with a DJ spinning songs, a chef from a five-star hotel putting together truffle sausage and salmon tartare on a cauliflower rösti, and some fun interactions for diners (think make-it-yourself). pesto station or a roulette wheel wedged next to a meatball stand). The annual food event lasts for 11 days in May and June.
Jelmoli Food Market on Bahnhofstrasse is not an everyday shopping experience. While visiting the upscale department store, this restaurant has a vegetable stand and local shelves of imported Fortnum & Mason produce. Here you'll find Oona Swiss caviar (sustainably made from sturgeon raised in warm natural mountain springs) and Switzerland's first cheese humidor: a giant refrigerated chamber made from local oak, which is home to more than 200 cheeses.
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