The story
La Muña is a Peruvian-Japanese restaurant on the sixth floor of La Réserve Eden au Lac, at Utoquai 45 in Zurich. Gault&Millau gave it 16 points in 2026.
Each table chooses between raw (crudo) and warm (caliente) dishes, built for sharing. Head chef Sandeep Tamang cooks alongside Executive Chef Marco Ortolani. The regular menu includes suzuki ceviche, hamachi tiradito, shrimp gyoza and gindara, black cod marinated in miso. Beef entrecôte arrives with a truffle teriyaki sauce.
Specials can stray further. Thurgau suckling pig, fed on apples, appears as sliced belly with green apple. The shoulder and crackling go into a large bao bun with cabbage salad and hoisin.
La Muña takes its name from a Peruvian plant traditionally used against altitude sickness. It is a fitting nod to a restaurant six floors up.
A glass lift from the lobby leads to the dining room under the hotel's dome. Philippe Starck kept the monumental roof structure and exposed the brick and old wooden floors. Skiffs and kayaks hang vertically from the frame, and Ara Starck's stained glass throws light across the beams.
Outside, two rooftops sit under large awnings, with sofas and tables facing the old town, the lake and the distant Alps. One terrace can be reserved entirely for private events.
Recognition
Details
History
We were lucky. To be precise, Thurgau apple-fed pork. Executive Chef Marco Ortolani, always up for bold twists, put it in the oven for a few hours until even the ears turned beautifully crisp. The boss and his new La Muña head chef, Sandeep Tamang, are thrilled with the quality of the pig and prepare the “Suckling Pig from Turgovia” in a way that fits seamlessly into the Peruvian-Japanese La Muña concept: the belly is served elegantly sliced alongside green apple (Sandeep: “After all, the pigs eat apples too.”), while shoulder pieces and crispy crackling are wrapped in a giant bao bun with cabbage salad and hoisin sauce. That’s how it’s done at La Muña on the magical rooftop terrace of La Réserve Zurich. Ortolani aims to outshine the other La Muñas in the Reybier Group, and he’s pulling it off with a fresh kitchen brigade. So where exactly is his star protégé Domenico Zizzi, who previously earned 16 points for the house? In exile, more precisely at the Adula in Flims. He is serving there as executive chef for the first time. The little pig wasn’t the day’s only surprise. A few specials (still) off-menu were added: to start, leche de tigre with Japanese tamago and a fried shiso leaf with Australian black truffle. Followed by a fantastic, chilled cucumber soup with king crab, avocado, lime, lemongrass, and ginger. A detour into the world of sushi: top-tier otoro, nigiri, and gunkan paired with outstandingly good sushi rice. Their handling of carabinero also impressed us: we received the red prawn medallions with Oscietra caviar, accompanied by fried carabinero heads nestled in a thin tempura batter. Ortolani’s wild ride toward fine-dining heaven isn’t really necessary. The classic La Muña menu works just fine too: Suzuki ceviche, hamachi tiradito, shrimp gyoza, grilled chicken with kumquat, coriander, and teriyaki. And naturally, “gindara”—the black cod marinated in miso—is never missing from the offering. Three different business lunches are available at midday.
High quality cooking
Location
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