The story
Alex in Zürich, at Seestrasse 182 by the lake, runs a Mediterranean kitchen that earned 15 points from Gault&Millau in 2026. The restaurant sits at the heart of the hotel, and its terrace looks out over the water.
Chef Luigi De Gregorio comes from Naples and was pulled out of the banquet kitchen of the Widder hotel to lead this room. The brigade cooks in Italian, and the pasta is shipped from Pastificio Gentile in Naples. Tagliolini al limone di Amalfi is the house classic, and the linguine all'astice with lobster and bisque has won over fellow chefs.
The aperitivi show the kitchen's range, starting with a focaccia Barese topped with San Daniele prosciutto, aged 18 months after the team tasted 22 hams. The branzino comes with a herb crust and a yuzu sauce, while the filetto alla Rossini pairs beef fillet with duck liver. Michelin lists the restaurant as Recommended for 2026.
Recognition
Ambience
Details
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