The story
Rechberg 1837 is a Swiss kitchen at Chorgasse 20 in Zürich, earning 15 points from Gault&Millau in 2026. The restaurant cooks only with produce from Swiss growers and has done so since it was founded in 2016.
The kitchen avoids industrial food production, so there are no stabilizers or other modern additives. Old varieties grown regeneratively are gently cooked, roasted or fermented. Gault&Millau described the approach as demanding courage and craftsmanship, with a seven-course menu and a carefully chosen wine pairing.
Andi Bolliger has led the kitchen for three years and is now leaving. Mira Luisa Labusch, who was his sous chef, will share the head chef role with Flavia Carina Niederer.
Braised celery on celery purée with asparagus opens the tasting menu in the Gault&Millau account. A lukewarm, hollowed-out beetroot with a lightly smoky yogurt sauce and freshly grated horseradish was singled out as the meal's standout.
The regular menu includes tortelloni with elderflower and fennel, beef with berries and lemon balm, and a homemade tofu version of that dish. Züri Stew, a vegetarian stew with fava beans and an onsen egg, shows the restaurant's local side.
The wine list is Swiss only, drawn from family-run vineyards across the country. Surprise menus come in four or seven courses, with wine pairings or an alcohol-free pairing. Lupins replace coffee here for sustainability reasons. Carrot with dulce de leche and meadowsweet is one of the desserts.
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Restaurant Rechberg 1837 in Zurich is built around a unique and sophisticated concept: it uses exclusively Swiss ingredients, and you will search in vain for modern kitchen additives like stabilizers. Instead, the focus is on primal and pure ingredients—an approach that demands courage and craftsmanship. The kitchen team presented us with a seven-course menu accompanied by a carefully curated wine pairing. We started with a dish that perfectly embodies the restaurant’s philosophy: braised celery served on celery purée with asparagus—simple yet intensely flavorful, thanks to the sweet, earthy notes of the celery and the fresh aroma of the asparagus. This was followed by grilled zander paired with delicately tangy sauerkraut and fresh chervil—a touch more seasoning wouldn’t have gone amiss. The meal’s standout moment came from a lukewarm, hollowed-out beetroot served with a lightly smoky yogurt sauce and freshly grated horseradish. The impressive main course featured a butter-soft beef cheek, accompanied by a light, spiced dumpling and mildly bitter radicchio for a compelling contrast. To finish? A flavor-packed rosemary glaze, served alongside parsnips and lupins. Lupins also serve as a coffee substitute here, due to sustainability, P.S.: After three successful years, Andi Bolliger is leaving the Rechberg. Two young female chefs will take over and share the head chef position: Mira Luisa Labusch and Flavia Carina Niederer. Mira previously served as Bolliger’s sous chef.
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