The story
Perched above the vineyards of the Zürcher Unterland, Wirtshus zum Wyberg is a place of genuine hospitality. The Aeschlimann family has created a destination that balances rural authenticity with sophisticated cooking, earning a Michelin Bib Gourmand for its good quality and good value.
The restaurant offers two distinct experiences. In the Wirtsstube, the atmosphere is cozy and down-to-earth, with a menu rooted in classic cuisine and regional specialties. Upstairs, the Gourmet Restaurant Pratum presents a more refined take: seasonal degustation menus that highlight product quality and craftsmanship, inspired by nature and the changing harvest. An outdoor Fondue-Stübli and a terrace with sweeping views add further options for relaxed dining.
Junior chef Martin Aeschlimann has been at the stove since 2009, bringing experience from prestigious houses such as the Hotel Baur au Lac in Zürich. Gault Millau awarded him 15 points in 2025, placing him among Switzerland’s youngest top-rated chefs. He has also competed on the Swiss National Culinary Team, winning gold at the Culinary World Cup. His mother, Carol Aeschlimann-Besmer, oversees the front-of-house with a warm, professional touch.
The kitchen team includes dedicated pastry and line cooks, as well as apprentices, all working with a shared respect for ingredients. The restaurant’s wild game dishes have been ranked among the best in Switzerland by Gault Millau.
Whether you choose the Wirtsstube’s hearty classics or Pratum’s inventive tasting menus, the cooking is grounded in seasonal produce and local suppliers. The restaurant also runs a shop offering homemade products, from sauces and chutneys to ready meals, extending the Wyberg philosophy into guests’ homes.
With its Bib Gourmand recognition, Wirtshus zum Wyberg proves that accessible, seasonal cuisine can be both comforting and exciting—a true reflection of the land it calls home.
Recognition
Ambience
Details
History
good quality, good value cooking
Quite a bit has changed at the stately “Wyberg” in the Zurich hinterland, the charming country inn run by the Aeschlimann family. While the main dining room on the ground floor continues to serve hearty, traditional cuisine, the former “gourmet parlor” on the first floor has been subtly renovated and is now called “Pratum”. It provides the perfect stage for Chef Martin Aeschlimann’s dishes, who has once again raised the bar with his gourmet menu. During our visit amid game season, he skillfully balanced refined techniques with hearty flavors, surprising us with bold yet perfectly cohesive creations. The game consommé with an organic quail egg and marinated venison was heavenly from the very first bite. The char tartare atop a sour cream mousse was equally outstanding, expertly complemented by fermented and marinated vegetables alongside a scone. For the aromatic pheasant terrine, the chef paired a sophisticated selection of plum preparations with sweet-pickled black walnuts. The buttery-soft wild boar loin arrived with rustic wild boar ravioli, sweet-and-sour beets, and an excellent port wine jus. The finale was equally elaborate and refined: a coconut mousse enrobed in Ruby chocolate, served alongside a Piña Colada sorbet. The wine list is meticulously curated, featuring award-winning cru-classified selections from the region.
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