The city’s signature dish — thinly sliced veal sautéed and simmered in white wine, cream, onions, and stock, typically served with Rösti. Elegant and comforting. ¹⁾

Though a Swiss classic, the Zürich version adds bacon, onions, or cheese for extra indulgence. A crispy, golden potato cake served as a main or side. ²⁾

A lesser-known rustic dish made with local sausages, root vegetables, and beans, slowly stewed and served with crusty bread. ³⁾

Traditional Christmas cookies with intricately carved designs, made from honey, flour, and spices, often depicting Zürich’s skyline, animals, or legends. ⁴⁾

Freshwater perch from Lake Zürich, breaded and fried, served with lemon and tartar sauce — a regional favorite near the water. ⁵⁾

A classic offal dish, where veal head is slow-cooked, then served cold in slices with a zesty vinaigrette. Traditional, bold, and curious! ⁶⁾

Sliced cold beef served with onions, pickles, mustard vinaigrette, and fresh herbs. A refreshing contrast to richer alpine fare. ⁷⁾

A lesser-known but deeply flavorful ragout with veal, red wine, and generous black pepper, often served with spätzli or mashed potatoes. ⁸⁾

Inspired by Alsatian cuisine, this thin crispy dough is topped with local cheeses, bacon, onions, and alpine herbs. A modern bistro favorite. ⁹⁾

Invented in Zürich by Dr. Bircher, this now-world-famous breakfast is made with raw oats, apples, nuts, lemon juice, and yogurt or condensed milk. ¹⁰⁾

A luxurious pastry filled with venison or wild boar, mushrooms, juniper berries, and sometimes dried fruits — a seasonal autumnal delicacy. ¹¹⁾

A simple yet sophisticated dessert, where a soft cow’s cheese is served with spiced stewed plums and sometimes honey or schnapps. ¹²⁾

A Zürich-specific fondue, often blending Sbrinz, Emmental, and local white wine, offering a slightly more delicate flavor than Alpine versions. ¹³⁾

A clear beef or chicken broth served with herbed dumplings or marrow balls, often enjoyed as a starter or comfort food on rainy days. ¹⁴⁾

A savory-sweet tart made with thin dough, apples, local cheese (like Schabziger or Sbrinz), and custard filling — a quirky, delightful contrast of flavors. ¹⁵⁾