La Rôtisserie
Zurich, Switzerland
⭐1 Star
The Experience
From Michelin Guide
Located on the first floor of the Hotel Storchen, La Rôtisserie is every bit as tastefully decorated as the establishment that houses it – which was first mentioned in the 14C. It has a beautiful dining room with high ceilings, large arched windows and elegant, high-quality furnishings – this is a traditional yet contemporary affair. In the kitchen, the chefs work with precision and great skill to produce their own modern, international take on classic cuisine. In fine weather, be sure to head out onto the fantastic terrace – from this wonderful old-town location you can take in views of the Limmat River and the historical buildings laid out on the other side of the water. Fancy a special experience? Then book the Chef's Table in the centre of the kitchen! Brunch is served on Sundays.
Unique Things
From Visitor Experiences
Fusion of Classic French Techniques with Subtle Asian Influences
Chef Stefan Jäckel uniquely blends traditional French culinary methods with delicate Asian flavors, creating artistic and intensely flavorful dishes that stand out in Zurich's fine dining scene.Elegant Riverside Dining with Panoramic Views
La Rôtisserie is located in the historic Hotel Storchen, offering guests sophisticated dining with breathtaking views over the Limmat River and the Grossmünster church, enhanced by large arched windows and an elevated second-story setting.Tableside Culinary Show and Seasonal Artistic Plating
The dining experience includes a theatrical element with tableside presentations, alongside a menu that changes seasonally to highlight premium, local ingredients presented with artistic flair and intensely flavorful sauces.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Rôtisserie in Zurich include:
Veal: Central to traditional Swiss dishes like the iconic Züri Geschnetzeltes, where tender veal slices are simmered in a rich white wine and cream sauce, showcasing Swiss culinary heritage with finesse.
White Truffle: Used in decadent dishes such as Veal Shank Ravioli with Truffle Sauce and White Truffle Pasta, adding luxurious earthiness and aromatic depth to the cuisine.
Morel Mushrooms: Featured in starters like Gnocchi with Morels and Peas in champagne beurre blanc, providing an earthy, umami flavor that complements the delicate gnocchi and fresh peas.
Seafood (Prawns, Red Mullet, Breton Lobster): Highlighted in various dishes such as Prawn with Black Linguine, Red Mullet with zucchini blossoms and black olive crumble, and Breton Lobster served with crisp salad, emphasizing freshness and maritime elegance.
Asparagus: Used in refined starters like Tortellini with asparagus sauce, reflecting seasonal freshness and balancing creamy textures with vegetal brightness.
These ingredients are carefully selected to balance tradition and modern culinary artistry, emphasizing local Swiss flavors and premium seasonal produce.