The story
La Rôtisserie is the restaurant of Storchen Zürich, at Weinplatz 2 in Zürich, where the kitchen holds one Michelin star (2026) for its contemporary cooking. The menu draws on an international repertoire, served in a historic hotel on the River Limmat.
Stefan Jäckel runs the kitchen, and Gault&Millau's 2026 entry (17 points) credits him with moving the house away from classic Zunfthaus cooking. He gives every plate a personal accent. The Zürcher Geschnetzeltes, veal fillet with or without kidney, is the one traditional dish still on the card.
Norwegian scallops rest on chawanmushi with an iced beurre blanc and a generous spoon of N25 hybrid caviar. Atlantic red mullet is cured, warmed briefly under the salamander and served with XO sauce. Pastry chef Christian Kramer closes the meal with wild bilberry sorbet and Felchlin Arriba chocolate with peanut and banana.
Recognition
Ambience
Details
History
High quality cooking
In the little village of Diessbach in the Bernese Seeland, the world is still in order: The pink "Stork" with its cozy dining room feels a bit like a relic of the past. For decades, Monika Holenweger has been managing the warmly rustic service here, while her husband Hans consistently serves three traditional menus for under 80 francs, all of unwavering quality. We begin with a Diessbach wine cream soup served with carrot brunoise, followed by a garden-fresh mixed green salad with French dressing, fried bacon cubes, and egg. Tender are the oven-braised sea bass fillets in a light mustard seed sauce with parboiled rice, but then comes the house specialty once again: wonderfully tender beef brisket cubes "Woronov" in a sauce based on the chef's secret recipe, accompanied by a perfectly golden-brown Rösti. A cream ice cream with Grisons cherry liqueur rounds off a flawless meal.
Facebook
Instagram