Carlton Restaurant & Bar

The story

Carlton Restaurant & Bar, Zürich: Classic Cuisine on Bahnhofstrasse

Carlton Restaurant & Bar stands at Bahnhofstrasse 41 in Zürich, where chef Philipp Heering cooks classic cuisine that earned 15 Gault&Millau points in 2026. The Michelin Guide lists it as Recommended for the same year.

Classics, reworked

The menu draws on well-known dishes from several countries. Veal Wellington, Zürcher Kalbsgeschnetzeltes with rösti (with or without kidneys) and Wiener Schnitzel share the card with beef tartare. Crêpes Suzette are flambéed at the table. Gault&Millau's critic named Heering Zürich's "Schnitzelkönig" for a veal cutlet of 160 grams, about two millimetres thick, under a thin, golden crumb, with lemon juice served from an atomizer.

The tasting menu

The kitchen also cooks beyond tradition. A Gault&Millau review describes cured kingfish with radish, cucumber, lime and a beurre blanc made with fish carcasses. Grilled baby lettuce comes Caesar-style with crisp guanciale. Dessert was braised pineapple with honey crémeux, matcha mousse and a broth of tonka bean, vanilla and ginger.

Wine and bar

The house keeps its own cellar of more than 700 wines. On Monday evenings, sommeliers open and decant bottles you bring yourself, and you pour them over a three-course dinner. The Carlton Bar serves cocktails, aperitifs and coffee. The restaurant is part of the Segmüller Collection and sits in the Zunfthaus St. Niklaus.