Rémy

The story

Rémy, Zürich: Modern Cuisine and Surprise Menus on Kalkbreitestrasse

Rémy serves modern cuisine at Kalkbreitestrasse 33 in Zürich, and Gault&Millau rated it 15 points in 2026. Owner and chef de cuisine Simon Müller cooks a surprise menu that leans heavily on vegetables.

A seasonal surprise menu

Guests choose four, five or six courses, and the menus change at regular intervals. The kitchen buys regional products as close to their source as it can. In summer and autumn it also uses whatever the restaurant's garden near Triemli yields. Wines come from the Old World, chosen to suit the food.

On the plate

Gault&Millau praises the sourdough with beurre noisette and snacks such as a profiterol with baba ghanouj. It singles out agnolotti filled with peas and mint in a foamy lemon sauce. The main course it describes is slow-cooked beef brisket with celery three ways and teriyaki sauce. The pre-dessert is apricot sorbet with pistachio crumble and pickled currants, topped with foamed Berliner Luft made from peppermint liqueur. Dessert reworks strawberry and rhubarb as a cheesecake mousse with rhubarb ice cream.

Dark room, busy corner

Dark walls, dark tables and dimmed light soften the traffic outside, where Seebahnstrasse meets Kalkbreitestrasse. The Michelin Guide lists Rémy as Recommended for 2026. The bar team also devises new cocktails every month, so a drink or an apéro works without committing to a full menu.