Liquid pleasures

Even the quality of water in Zürich is exceptional: anyone who is thirsty can simply drink from an outdoor fountain. Indeed, Zürich has 1,200 fountains, more than almost any other city in the world. Another liquid treat comes in the form of Zürich’s wines, the product of a culture that goes back to the time of the Romans, who first introduced vines from the other side of the Alps. Since then, grapes have been efficiently cultivated there, and guests can sample superb wines made from Pinot noir, Riesling Silvaner, Räuschling, Gewürztraminer and Kerner vines grown in the region, some even within the city limits. Many winegrowers offer the chance to get to know Zürich wines through tastings. The history of Zürich beer, meanwhile, is rather more recent – and therefore all the more fun to get to know. Several local breweries are proud to show guests their beers being made.

The finest specialities

The concentration of restaurants in the Zürich region is exceptionally high, and the range of gastronomic experiences available accordingly varied. Sample wines poured for tasting in the cellars of the Old Town or enjoy traditional Zürich specialities served in the guild houses of the historic heart of the city. Cutting-edge cuisine is served in converted factories and warehouses in former industrial districts and lavish gourmet meals are presented in mountainside restaurants or in elegant outdoor surroundings down on the lake shore. This varied blend of setting, atmosphere and regional specialities makes for a uniquely Zürich experience. In the city centre, the Sprüngli pastry shop and café captivates visitors with its legendary Luxemburgerli, delicate macaroons coupled with creamy fillings. In Baden, bakeries are once again serving the Spanischbrödli (little Spanish rolls) – a much-loved pastry with a long tradition. And the Zuger Kirschtorte, layers of crisp almond meringue, kirsch-moistened cake, and kirsch butter cream from Confiserie Speck is legendary. The most famous Zürich dish, however, is Geschnetzeltes with Rösti, creamy shredded veal with crisp, buttery home-fried potatoes, best enjoyed in one of the medieval guild houses. Whether in the city or the countryside, outstanding chefs richly rewarded with GaultMillau points are serving up light, imaginative food that is simply unforgettable.