The story
Chef Daniel Kirchmeier leads a kitchen focused on house-made quality and sustainable operations. The establishment holds the ibex fairstay certification and the Fait Maison label, confirming that dishes are prepared daily without relying on processed products. An open show kitchen displays French charcuterie and cold plates within view of the dining area. This transparency aligns with a menu that respects tradition while embracing contemporary presentation.
Key dishes include black cod, locally known as Kohlefisch, confited in nut butter and paired with a prominent mussel beurre blanc. Amuse-bouches present Schlössli shrimps sliced lengthwise and finished with drops of homemade salted lemon. The Bouillabaisse au Sablier is offered in two portion sizes, allowing groups to share the fish soup with rouille sauce. Other highlights feature a tartare of scallops with Osietra caviar and the Filet de Bœuf Rossini topped with duck liver and truffle.
Sablier resides on the eighth floor of the Circle complex, boasting one of the largest green rooftops in Switzerland. The terrace extends the dining space and provides unobstructed views over the surrounding landscape. Interior seating centers around a golden bar where mixologists craft signature cocktails. The venue accommodates various occasions, from business lunches to leisurely dinners, all set against the backdrop of Zurich's airport district.
The wine program draws from an extensive cellar managed by patron Markus Segmüller, offering pairings for the French cuisine. Sommeliers assist guests in selecting bottles that complement the diverse menu. Desserts conclude the meal with options such as Crêpes Suzette and a raspberry mousse infused with matcha. A four-course tasting menu lets visitors experience multiple creations, available Monday through Saturday evenings.
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