The story
Sablier is a French restaurant at The Circle 23, 8058 Zürich-Flughafen, and Gault&Millau awarded it 15 points for 2026. The French menu leans on classics and seasonal produce, served in a large room with a rooftop terrace.
Daniel Kirchmeier leads the kitchen as chef de cuisine. An open show kitchen prepares French charcuterie and cold dishes in view of the guests. Gault&Millau praised how well he runs such a large restaurant, and noted that the menu stays varied without overreaching.
Classics stay on the card, among them Huîtres Marennes No. 2, Terrine de Foie Gras d'Oie with brioche, and the Bouillabaisse au Sablier. Main courses include Filet de Bœuf Rossini with duck liver and truffle, and Omble Suisse d'Élevage with mussel beurre blanc. The four-course Menu Dégustation costs CHF 125, or CHF 180 with wine pairing. Desserts include Crème Brûlée and Crêpes Suzette.
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