The story
Krone, at Oberburg 1 in Dielsdorf, serves modern cuisine in the old town of Regensberg, and Gault&Millau awarded it 15 points in 2026. Chef Michael Schuler cooks here, in a hotel restaurant that also hosts events and private parties.
Schuler's dinner menu runs to five or seven courses. Gault&Millau called his dishes creative and harmonious, handsomely presented and full of class. Guests start with an aperitif and amuse-bouches on the terrace: an oyster with bergamot and finely chopped celery, then an onsen egg on spinach with potato foam and Belper Knolle. A tartare tower on brioche with fermented red onions follows.
Tender kingfish with sea urchin and dill sour cream won early points. So did braised Jerusalem artichoke with a sweet-sour passion fruit foam. The seared tuna in a peanut crust, served with fermented carrot spaghettini, its own tartare and green curry foam, earned the reviewer's unreserved applause. The main course was wagyu beef with fried artichoke hearts, artichoke purée and a shiitake jus decorated with chervil.
The terrace looks far over the Zürcher Unterland, and the restaurant's own motto is "Coming home to friends". Michelin lists Krone as Recommended for 2026. The wine list leans toward Europe and includes several regional crus. The wine pairing, according to Gault&Millau, is skilfully done.
Recognition
Ambience
Details
Instagram
X