Suisse

Que manger : Zurich

Zurich blends traditional Swiss fare with international influences, and its restaurants range from historic taverns to modern bistros. The city’s markets and street stalls make sampling local dishes easy.

Plats locaux à goûter

Zürcher Geschnetzeltes

Thin veal strips in a white wine‑cream sauce, usually served with rösti; a classic lunch or dinner dish.

Rösti

Crispy grated potatoes fried in butter, eaten any time but especially for breakfast or as a side.

Bratwurst with roll

Grilled pork or veal sausage in a crusty roll with mustard, sold at street stands throughout the day.

Zopf

Soft, buttery braided loaf, commonly bought fresh in bakeries for breakfast or snack.

Fondue

Melted cheese pot served with bread cubes; popular in winter evenings at many restaurants.

Raclette

Heated cheese scraped over potatoes, pickles and onions; found in alpine‑style eateries.

Chnöpfli

Small soft dumplings similar to Spätzle, often served with butter or in creamy sauces.

Swiss white wine (Fendant)

Dry white wine from the Valais region, enjoyed with fish or cheese plates in local taverns.

Où manger

1
Niederdorf (Old Town)
Cobblestone lanes filled with bakeries, sausage stalls and casual cafés.
2
Marktgasse & St. Peter’s Market
Daily market offering fresh produce, cheese, breads and ready‑to‑eat Swiss snacks.
3
Bahnhofstrasse side streets
Upscale food halls and gourmet delis near the main train station.

Conseils pour manger au restaurant

Lunch is typically served from 12:00‑14:00 and many places close for a short break in the afternoon.
A 5‑10% service charge is often included; if not, rounding up the bill is customary.
Reservations are recommended for dinner at popular spots, especially on weekends.