Old Inn

The story

Old Inn Zurich: Contemporary Gastropub in a Historic Jugendstil Building

The kitchen approach

At the Old Inn in Zurich, contemporary gastropub cuisine meets historical architecture and shared plates. Chef Dennis guides the menu by steering familiar ingredients toward unexpected combinations. His approach balances straightforward comfort with playful experimentation, a method that recently earned the kitchen fourteen Gault & Millau points. Diners encounter dishes that honor tradition while quietly rewriting the rules.

Plates designed for the table

The dining format encourages sharing, with plates meant to travel around the table rather than sit isolated on individual settings. Guests often start with house baked brioche served alongside sharply spiced chili butter. Subsequent courses highlight how modern gastropub cuisine balances comfort with precision, featuring delicate seafood pairings and richly glazed meats finished with subtle spice blends. Every item arrives with deliberate seasoning and careful texture contrasts.

A historic setting for modern dining

The restaurant occupies the Chachelihuus building, an early twentieth century structure known for its distinctive Jugendstil façade. More than a century after opening, the space maintains a rebellious character that matches the current culinary direction. Behind the bar, the beverage program mirrors the kitchen philosophy. Wines, craft beers, and cocktails arrive with careful attention to detail and approachable complexity.