The story
Baur's sits at Talstrasse 1 in Zürich, inside the Baur au Lac hotel, and serves a French brasserie menu that earned 14 points from Gault&Millau and a 2026 Michelin Recommended listing. The kitchen draws on French and Mediterranean classics with Swiss and Italian touches, and the room has a steady local following as well as hotel guests.
Olivier Rais leads the kitchen as head chef of Baur au Lac. The evergreen plates include a rum-infused beef tartare, sole à la meunière and Chateaubriand. Seasonal dishes have included a spring salad with goat cheese and herb vinaigrette, a hand-cut smoked trout tartare with citrus, and a Milanese piccata served beside saffron risotto.
The brasserie is a reworked version of the classic French brasserie, with contemporary art by Louise Bourgeois, Rashid Johnson, Rodney Graham and Rita Ackermann on display. Guests come for lunch, an aperitif or a digestif. During the warmer months the brasserie pauses, and Baur's Bar carries on with cocktails such as the Edigroni, a twist on the Negroni, and Sgroppino, plus a Wednesday Beef Wellington.
Recognition
Ambience
Details
History
Upscale French-style brasseries are currently trending. This is evident in the success of the stylishly appointed Brasserie Baur’s, which has quickly cultivated a loyal regular clientele through its consistency and elegance. After all, you can always count on the evergreen dishes from “Baur au Lac” head chef Olivier Rais here—the rum-infused beef tartare, sole à la meunière, or Chateaubriand. We were also thrilled by the seasonal menu: crusty bread with salted butter and a delicate spring salad featuring goat cheese and herb vinaigrette. A hand-cut smoked trout tartare with a bright citrus note. Crisp asparagus in hollandaise sauce, accompanied by thinly sliced, generously portioned ham. A superb Milanese piccata, almost upstaged by a wonderfully creamy saffron risotto. And a classic lemon tart with sour cream ice cream to finish. An impressive wine list featuring exciting cru wines available by the glass.
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