The story
Taverne Zum Schäfli in Zürich serves a French-leaning kitchen with Asian accents at Oberdorfstrasse 8, and it holds two Michelin stars (2026).
Christian Kuchler leads the kitchen with a small, settled team and no fixed menu. Guests eat what he cooks, and Gault&Millau gave the house 18 points for it. The meal arrives in themed waves: a Niçoise and a Caesar salad as small bites, then an "Orient" course with carrot and couscous, then a chilled Thai-style soup.
Breton lobster is served with ripe tomatoes and a light sauce built on tomato water. A Norwegian scallop, seared on one side, carries a generous spoon of Oscietra caviar over a herb and pea beurre blanc. Wagyu appears in small portions, as tongue with dill cream tartare, sliced entrecôte in a sour-hot Thai vinaigrette, and braised cheek with kimchi essence. The main à la carte course is panko-crusted turbot strips with parsley potatoes and Frankfurt green sauce.
Sommelier Fabian Mennel, named Gault&Millau Sommelier of the Year 2025, oversees more than 1,000 wine positions. There is no pairing requirement, and ordering from the wine list is encouraged. Pastry chef Daniel Simunic worked alongside Kuchler for 15 years before going independent, and his balanced desserts drew praise. The bar and smokers lounge keeps its own menu, with dishes such as sashimi and Currywurst.
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