The story
Wirtschaft am Schlössli, at Seestrasse 50 in Zürich, is a French and Mediterranean restaurant that earned 14 points from Gault&Millau in 2026. The kitchen cooks with fresh, high-quality ingredients and an open, creative approach.
Moni Huber, born in 1997, leads the kitchen. Gault&Millau named her its Discovery of the Year. She trained classically but likes to do things a little differently. Before opening here she spent two and a half years at Taverne zum Schäfli under Christian Kuchler, and earlier worked with Dieter Koschina at Vila Joya in Portugal.
The caramelle allo scoglio, filled with mussels, baby squid and large prawns, sit in a bouillabaisse foam with real depth. Green asparagus is grilled over Japanese charcoal and served with a lightly sweet escabèche and caramelised silver onions. The menu is split into Italy, France, the Iberian Peninsula and Classics, so a Mediterranean dinner can move from Portuguese grilled sardines with lemon and garlic bread to a Vitello tonnato with Risina beans.
Dessert is a Bellini built from champagne sabayon, peach sorbet, peach foam and a peach broth with verbena, finished with champagne poured over it. Pastry chef Theresa Hermann, formerly of Magdalena in Rickenbach, developed it.
The terrace sits by the harbour with views of the water and the Alps. Lunch is simpler, with snacks such as flammkuchen and croquetas served along the Lästermeile promenade. Restaurant manager Jonas Volpert oversees service and a wine cellar stocked with help from Taverne zum Schäfli.
Recognition
Ambience
Details
Location