The story
Victoria, at Bahnhofplatz 9 in Zürich, runs a classical kitchen that earned 15 points from Gault&Millau in 2026. The tasting menu is served on the terrace of the long-established Hotel Victoria, with a list of selected Swiss wines poured by the glass.
Simon Anderegg trained under two influential chefs, Frédy Girardet in Crissier and Eckart Witzigmann in Munich. He describes that schooling as a lifelong one, and it shows in the technique. The cooking stays classic without feeling dated, with a clear personal hand.
The meal opens with tuna carpaccio served lukewarm, dressed in a soy and citrus vinaigrette that keeps it bright. Ravioli filled with pan-fried duck liver were the reviewers' favourite, with a paper-thin, cleanly sealed pasta and a rich filling. Sole and scallops are the chef's recommendation. The scallops arrive crisp outside and glassy inside, over a red pepper sauce. Dessert is a caramelised tarte Tatin alongside a small, airy apple fritter.
Recognition
Ambience
Details
History
For over 150 years, the Hôtel Victoria has stood proudly high above Lake Geneva – a small Belle Époque palace with charmingly old-fashioned salons and a terrace where one can enjoy a phenomenal view of the lake and mountains in the shade of plane trees. Guests can also savor the cuisine of Chef Gilles Vincent at this family-run establishment by the Mittermairs, which offers masterfully prepared classics of French gastronomy perfectly suited to its surroundings. The Maine lobster with artichokes and tarragon crèmeux made for an elegant starter, while a spicy broth made from the shells accompanied the fried langoustines. The poached quail from the Dombes region with Périgord sauce lacked a certain spark, quite in contrast to the very tender lamb chops from Sisteron served with thyme broth and a wonderful ratatouille. A fantastic finish was provided by the desserts from pastry chef Davy Helan, who served a light-as-air Grand Marnier soufflé with pomelo compote as a rare classic. Very attentive service.
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