Anoah

The story

Anoah Plant Based Dining in Zürich | We're Smart Green Guide

A focused plant kitchen

Noah founded Anoah to bring a dedicated plant based approach to fine dining in Zürich. The kitchen operates without animal products, relying on seasonal produce and careful technique to build depth. Every plate starts with a clear philosophy that places vegetables at the center. This commitment recently earned the establishment three radishes from the We're Smart Green Guide.

The menu and the grill

Dinner runs Wednesday through Saturday, offering both a standard tasting sequence and an earlier theater menu designed for post show crowds. The open kitchen highlights an OFYR wood fired grill that imparts a distinct char to root vegetables and grains. Guests regularly encounter items like crisp truffle fries or freshly pressed bánh mì alongside composed plates. Weekend brunch extends the service until two in the afternoon, giving locals a chance to sample the kitchen’s broader range.

A warm gathering space

The dining room stays deliberately uncluttered so attention remains on the food and conversation. Staff coordinate closely with the kitchen to pace courses during the seven course dinners or keep tables turning efficiently during busy Saturday shifts. Private events and catering requests follow the same standards, with options like large batch paella adapted to match client needs. The consistent quality across all service formats keeps regulars returning year after year.