The story
Didi's Frieden at Stampfenbachstrasse 32 in Zürich serves classic cuisine and earned a Michelin Bib Gourmand in 2026 for good quality, good value cooking. The room seats around 50, and the dining room suits both weekday lunches and long dinners.
Chef Markus Furtner leads the kitchen, and the starters are where the house takes the most liberties. Gault&Millau (2026, 15 points) describes a goat fresh cheese mousse with Taggiasca olives beside baba ghanouj, served on a tomato and olive oil emulsion with pane carasau. Main courses are more restrained: Baden asparagus with hollandaise, Bündner Rohschinken and chive potatoes, or the cordon bleu made from Zürich pasture-raised veal, served with taglierini.
Dinner comes as 3, 4 or 5 courses, priced at 85, 95 and 105 francs, and guests build their own selection from the options. Tables are not double-booked, so people can stay through the evening. Lunch changes daily and is also available as takeaway between 11:30 and 14:00. Owner Didi Bruna, a self-described wine enthusiast, keeps separate wine lists and a magnum list for larger groups.
Recognition
Ambience
Details
History
good quality, good value cooking
At the "Frieden," a freestyle approach to combining ingredients has long been the norm. For starters, mousse made from Bisisthaler goat fresh cheese with Taggiasca olives meets baba ghanouj on a tomato-olive oil emulsion and pane carasau; however, noting even the decorative basil leaf on the menu is somewhat exaggerated. Also unorthodoxly combined is the tartare ("carne cruda") from Aargau organic beef with a robust oxtail ragout, complete with carrot coulis and (lackluster) Maggia pepper foam. Such dishes go down well with the Zurich crowd – the venue behind the Central, with around 50 seats, is fully booked on a Tuesday evening. Perhaps this is also because owner Didi Bruna does not double-book tables, allowing guests to linger longer? Compared to the starters, the main courses by chef Markus Furtner are more restrained: for instance, Baden asparagus with a light, pleasantly tangy hollandaise, Bündner Rohschinken, and chive potatoes. Or a house classic: cordon bleu from Zurich pasture-raised veal, this time served with green asparagus and well-buttered taglierini. And the desserts? On the table comes a not-too-sweet strawberry tiramisu with wonderfully ripe Thurgau strawberries and elderflower sauce. And secondly, a brownie parfait ice cream with white chocolate, pineapple salad, and piña colada sauce. This is once again rather freely composed, but anything but nonsensical.
Location
Facebook
Instagram
X