The story
Didi's Frieden sits on Stampfenbachstrasse in Zürich, welcoming guests for both lunch and dinner. The team, led by owner Didi Bruna and head chef Markus Furtner, runs the restaurant with a warm, personal touch. The kitchen focuses on Classic Cuisine, offering a daily-changing lunch menu for a business crowd or a relaxed midday meal, also available as takeaway.
In the evening, the approach shifts to a more composed affair. Guests can build their own experience from a selection of starters, main courses, and desserts, choosing from three, four, or five courses. This flexible format allows for a tailored meal, and the kitchen is happy to accommodate dietary needs and preferences, including vegan options.
The wine program is a clear passion point. Didi Bruna, described as a "wine fanatic," has curated a thoughtful list that ranges from a fresh, fruity Swiss Oeil de Perdrix rosé to a full-bodied Spanish Tempranillo-Garnacha blend. The selection is designed to complement the food and encourages exploration.
This commitment to good value and quality cooking has earned Didi's Frieden a Michelin Bib Gourmand award. It is a restaurant that balances the efficiency of a weekday lunch with the care of a multi-course evening meal, all backed by a serious wine list and a genuinely friendly team.
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good quality, good value cooking
At the "Frieden," a freestyle approach to combining ingredients has long been the norm. For starters, mousse made from Bisisthaler goat fresh cheese with Taggiasca olives meets baba ghanouj on a tomato-olive oil emulsion and pane carasau; however, noting even the decorative basil leaf on the menu is somewhat exaggerated. Also unorthodoxly combined is the tartare ("carne cruda") from Aargau organic beef with a robust oxtail ragout, complete with carrot coulis and (lackluster) Maggia pepper foam. Such dishes go down well with the Zurich crowd – the venue behind the Central, with around 50 seats, is fully booked on a Tuesday evening. Perhaps this is also because owner Didi Bruna does not double-book tables, allowing guests to linger longer? Compared to the starters, the main courses by chef Markus Furtner are more restrained: for instance, Baden asparagus with a light, pleasantly tangy hollandaise, Bündner Rohschinken, and chive potatoes. Or a house classic: cordon bleu from Zurich pasture-raised veal, this time served with green asparagus and well-buttered taglierini. And the desserts? On the table comes a not-too-sweet strawberry tiramisu with wonderfully ripe Thurgau strawberries and elderflower sauce. And secondly, a brownie parfait ice cream with white chocolate, pineapple salad, and piña colada sauce. This is once again rather freely composed, but anything but nonsensical.
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