Drei Stuben

The story

Drei Stuben Zürich: Mediterranean Restaurant With 14 Gault&Millau Points

Drei Stuben, a Mediterranean restaurant at Beckenhofstrasse 5 in Zürich, earned 14 points from Gault&Millau in 2026. Its wood-paneled rooms still carry the feel of a former neighborhood tavern.

Chef and cooking style

Corin Schmid runs the kitchen here while also cooking at The Artisan in Zürich Wipkingen, a split that Gault&Millau noted in its review. The house describes its approach as honest and produce-led, shaped by respect for traditional handwork and for regional producers who farm in step with the seasons.

Standout dishes

Reviewers singled out a goat cheese, caramelized until golden and set in a ring of beetroot with pickled cornelian cherries. A venison terrine made from game shot in the Zurich hunt came with onion jam and toasted sourdough. During cordon bleu weeks, a herb-pork tomahawk steak stuffed with two cheeses arrived with fries and lingonberries. Dessert included a chocolate hazelnut cremeschnitte with preserved plums.

Rooms and garden

The wood-paneled Stuben can be rented in full for events, with capacity for 80 guests, and groups of up to 10 can order from the à la carte menu. The garden terrace opens only in good weather. Schlemmer Atlas gave the restaurant 2 Kochlöffel in 2026, describing a country-inn kitchen that serves seasonal game and trout, some grown in its own garden.