The story
Marktküche at Feldstrasse 98 in Zürich is a seasonal, fully plant-based restaurant run by chef Tobias Hoesli. Gault&Millau rated it 15 points in 2026.
Hoesli is both host and chef de cuisine. Gault&Millau describes him as a former idealistic career-changer who is now a firmly established name in Zurich's top gastronomy. The guide praises the relaxed room, the attentive service and the wine list. Michelin also lists the restaurant as recommended for 2026.
The reviewers' five-course meal opened with a lightly spicy celery cabbage kimchi, set with harissa mayonnaise, medlar cream, hazelnuts and radish. A young carrot course followed, with carrot-orange sorbet and a morel stuffed with cress cream, finished by a ginger and herb-oil broth poured at the table. Baden asparagus arrived with asparagus cream folded into pasta sheets, wild garlic mayonnaise and salsa verde. Dessert was a rhubarb study with white chocolate, gianduja and crispy barley.
The Marktküche tasting menu runs from four courses at 88 CHF to eight at 148 CHF. A wine flight or a non-alcoholic pairing can be added at every length. Since March 2026 the kitchen has served four evenings a week plus a Saturday matinée with a fixed six-course menu. One Friday a month, a four-course surprise lunch is on offer, and the sun terrace opens when the weather allows.
Recognition
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History
Tobias Hoesli, the talented chef, has long since evolved from an idealistic career-changer into a firmly established figure in Zurich’s top gastronomic scene. At his vegan restaurant near the Bäckeranlage, simply everything is right: the relaxed ambiance, the attentive service, the impressive wine list, and his complex plant-based creations, which win you over through their harmony and perfection. Hoesli’s surprise menu offers four to eight courses; we opt for five. To start, a subtly spicy kimchi made from celery cabbage arrives with harissa mayonnaise, medlar cream, hazelnuts, and radish, presented on a beautifully arranged base of foam and oils. The young carrot variation is executed with skill: a carrot-and-orange sorbet and finely shaved carrots, crowned by a morel stuffed with cress cream, which is then tableside-poured with a ginger- and herb-oil-infused broth. The kitchen also excels with the Baden asparagus, served alongside asparagus cream wrapped in delicate pasta sheets, toasted pine nuts, wild garlic mayonnaise, celery purée, and salsa verde. The fondant potato is equally outstanding, accompanied by a potato gnocco stuffed with braised vegetables, chard parcels, spring onions, and a thyme jus. A creative and cohesive finale rounds out the meal with rhubarb variations featuring white chocolate, gianduja, and crispy barley.
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