The story
IGNIV Zürich by Andreas Caminada, at Marktgasse 17 in Zürich, is a modern cuisine restaurant built around shared fine dining, and it holds two Michelin stars (2026) for excellent cooking. It sits inside the Marktgasse Hotel in the city's old town.
Head chef Daniel Zeindlhofer leads the kitchen, and restaurant manager Manuel Beer runs the room. The IGNIV concept asks the kitchen to send out a long run of small courses in sequence. Gault&Millau (17 points, 2026) noted that the programme arrives at the table with almost no errors, each course precisely prepared and well seasoned.
The large menu includes four snacks, seven starters, five main courses and seven desserts, with three surprise courses available on top. Reviewers singled out mushrooms served in an egg with mushroom dashi and garlic foam, a constructed foie gras of duck and chicken liver with apple and truffle, and langoustine tempura with hazelnuts and salsa verde. Desserts may include a millefeuille with apple and chamomile or a quince and rosehip pairing.
The IGNIV Bar serves cocktails and bar snacks and works well for an aperitif or a nightcap. A champagne focus runs through the menu. At lunchtime, Delish la pinseria offers crisp pinsas, fresh salads and desserts in a more relaxed setting.
Recognition
Ambience
Details
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