The story
Widder Restaurant in Zürich, at Widdergasse 6 inside the Widder Hotel, is a modern French kitchen that earned two Michelin stars in 2026.
Stefan Heilemann cooks with a restless streak, and the menu changes often. Sea-focused plates sit beside rich offal, so one meal can move from cool and bright to deeply savoury. A veal-free vitello tonnato, served ice cold, shows the approach well. The sommelier, Connor Münster, offers two bottles for each course.
Loup de mer is baked in salt dough for exactly ten minutes at 220 degrees, then carved at the table. Gambero rosso from Mazara del Vallo comes with a Thai salsa built on fish sauce, palm sugar and lime. Balfegó tuna tartare arrives coarsely cut, with pickled onion and frozen mustard seed. Gault&Millau awarded the restaurant 18 points for 2026.
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