“Our wish is to create dishes from local products which were available in Zurich in the early nineteenth century. That’s where the name Rechberg 1837 derives. We work closely with small, organic farmers from the area, who specialize in old breeds of vegetables and animals. With a leaf-to-root approach, a strict no-waste policy, and a selective choice of producers, our team ensures responsible handling of the environment. As part of our cultural programme, there are concerts held at the restaurant every Saturday.”

Barthuhn chicken with couscous, charred lettuce leaf and pickled onions; Brachsme; and pumpkin with sheep’s milk ice cream, pumpkin seed crumble and local juniper berry granite.

Rechberg 1837 is a small restaurant in the heart of Zurich. The team works only with local organic farmers and seeks cooperation with likeminded small, local businesses. For guests, dining here is a fascinating journey – the restaurant celebrates products which where available in the nineteenth century but uses modern techniques and recipes. This, as well as theoutstanding hospitality, will have you coming back for more.