The perfect Date Night Restaurants in Zurich 2022

As soon as you hold the hand-written menu in your hands at Restaurant Bürgli, you will be delighted with this warm welcome and the time ahead. The Bürgli offers seasonal cuisine of high quality. The menu also includes various dishes for vegetarians. From time to time there are exhibitions of various artists and Sunday mornings with live bands. An absolute dream is the garden with a view over Lake Zurich.

My tip:  the house speciality Entrecôte Café de Paris & fries, if there is still room order the legendary chocolate cake

Choupette - restaurant and bar concept

A young team led by restaurant manager Dino Schön and chef Jaco Redelinghuys is at work here with new ideas and reinterprets the French brasserie with international influences.
The restaurant is connected to the boutique hotel 'Locke am Platz' and is divided into a bar area and a larger restaurant area. The bar serves classic drinks with a twist.

Choupette - Kitchen Restaurant

Originally from South Africa, chef Jaco puts a modern twist on classic brasserie dishes with Nordic and Asian influences. At lunchtime, there are three dishes (veggie, meat or fish) as a menu with a choice of soup or salad.
In the evening, there is a fine selection of starters, main courses and desserts, with classics and ever-changing dishes.

Choupette - ambience and location restaurant

Choupette is located a stone's throw from Enge railway station and has replaced the long-standing Ascot restaurant. The atmosphere is cosy and elegant at the same time. The perfect combination. 
Events are possible from 30 to 150 people.

My tip at Choupette

I was so pleasantly surprised by the ceviche that I would order it again and again. Then the butter-tender braised beef cheeks 'Joues de boeuf braisées' with truffled mashed potatoes and parsley and chervil salad. A dream.

Concept: The Bistro

The Bistro is a great wine bar in Oerlikon Riedbach and offers a unique concept in Zurich. The kitchen is completely open, the dining room is bright, modern and offers enough space for 42 guests sitting at beautiful wood tables. When the weather is nice, there are a few tables outside in the shade under the trees (seating for 20 people).

The hosts, Marie and Daniel, are very welcoming and after running an online shop for Serbian wines, they have now realised their dream of opening their own bistro. The whole team is passionate about their work.

Food: The bistro

Tommy Walter is the head chef and conjures up international dishes with that certain something. Vitello Tonnato, for example, is served with a tuna and sesame cube, focaccia and herb salad. Where possible, seasonal and regional products are used for the dishes. The food is not just snacks like in some wine bars, but classic starters, main courses and desserts.

The lunch menu is an excerpt from the dinner menu.

Wine: The bistro

The bistro specialises in Serbian wines. It serves 50 different bottles of sparkling, white, orange, red and sweet wines from 10 winemakers. Serbia lies at the same latitude as Tuscany and internationally recognised grape varieties such as Sauvignon Blanc and Shiraz are grown here. The wines not only surprised me positively in terms of flavour, but also visually.

My tip: The bistro

Vitello tonnato, grilled watermelon, veal scaloppine, entrecôte Café de Paris
Wine: Stifflers Mom

🫶 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. :)

Joseph is committed to the abolition of the main course. You can choose between 2 and 7 plates. You can choose between meat, fish or vegetarian dishes with a Mediterranean touch and high-quality, if possible Swiss products. All courses are served in small portions and can be freely combined as you wish. For the normal hunger 3 plates are recommended.

My Tip: Casual evening among friends with all 7 plates to share

"Kantine" concept

Pasta king Raban  (known from the Bar Exer with the concept Rabans Kitchen) and business partner Naomi's latest prank. :) Bom E Belli in the "Kantine" near Hardbrücke in Zurich. Opposite the ZKB, a staircase leads to the upper floor and this is where the action is. A former canteen now serves as an easy restaurant with a disco vibe for the Bom E Belli concept. 

Head chef Raban, who spent several months learning the traditional pasta trade with the so-called Sfoglinas, now enchants guests with his fine creations.
 

"Kantine" food

Lunch: 3 fresh and seasonal lunch menus are offered, each with a leaf salad with roasted seeds or soup of the day. The "Kantine" classic is always on the menu: hand-rolled and homemade lasagne Bolognese.

Evening: On Thursday and Friday evenings there is the Bom E Belli Tavolata di Pasta. The 5-course menu includes hand-rolled pasta, which always focuses on a specific region of Italy. 

Bar: There are free places for walk-ins at the bar, which serves fine cocktails as well as individual dishes from the bar food menu.

Saturday: Every Saturday, the canteen can be hired exclusively for events for up to 100 people.
 

My tip at "Kantine"

Aperitif with mint sour followed by the Tavolata di Pasta

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

The Lindenhofkeller, which reopened at the end of 2022, has been completely renovated, given a new concept and now serves fine bourgeois cuisine. Chef Sebastian Rösch and his team combine the best of fine dining and traditional cuisine - Swiss and Franconian (Sebastian's home) specialities. 

In addition to the beautiful terrace in the inner courtyard, there are two different dining rooms: in the upper part with a cosy tiled stove, you can dine somewhat secluded, while in the lower area with a semi-open kitchen, you can watch the team at work and an exchange between guest and restaurant staff is desired. 

Sommelier and restaurant manager Alexander Schmidt runs the restaurant together with Sebastian and offers excellent service as well as fine cocktail creations. The menu includes a hearty snack with original Franconian pretzels and freshly tapped beer, as well as changing seasonal dishes of a high quality. 😋 In addition to the topic of sustainability, a special focus is also on constant further development and experimentation with new ingredients from the region.

"A loving cuisine that, for all its sophistication, does not forget its roots, is guided by the seasons and reflects the traditions of its culinary origins on the plate." 

Kitchen open
Tuesday to Saturday 18:00 - 22:00 
Wednesday 12:00 - 13:30 

My tip: Chef's choice 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