First

The story

First Restaurant | Ottikon Mediterranean Dining

The Kitchen and Its Direction

Chef Kevin Della Rosa leads the kitchen at First, bringing a focused Mediterranean approach to the rolling hills above Ottikon. His straightforward technique lets seasonal produce carry the meal, a method that recently earned the restaurant fourteen points from Gault&Millau. You will find the same menu across every dining space, so the coastal flavors reach the garden tables and the timbered rooms without compromise. The lunch service on Thursdays and Fridays offers three rotating set menus alongside the full à la carte list, keeping the kitchen agile through the week.

Plates That Define the Menu

A creamy pea risotto arrives studded with fresh burrata, followed by a short sear on local tuna paired with a wasabi-infused potato mash. Crisp pak choi and a light ponzu mayonnaise cut through the richness, while the finish brings yeast dough mutzen baked with traditional lard pastry. Rhubarb compote sits beside vanilla ice cream to balance the sweet and savory notes. The Mediterranean kitchen relies on simple pairings of bright acidity and mineral structure.

Spaces and Views

Guests choose between an open terrace for sunset watching and the Säntisstube, where a glass chandelier frames distant mountain peaks. The quieter Beizen Stübli keeps visitors warm with a classic tiled stove and dark wood accents. Large group bookings move into the Schüür hall, which holds a multimedia setup for presentations or private events. The team maintains identical food standards across all areas, so the experience stays grounded rather than theatrical.