The story
EquiTable, in the heart of Zürich, is a restaurant where modern cuisine and a clear conscience meet. It has earned a Michelin star for its high-quality cooking, but the philosophy behind the food is just as carefully considered as the technique on the plate.
The name says it all. EquiTable unites products from fair trade with a regional basket of goods, creating a dining experience that is both luxurious and responsible. The team, led by hosts Julian Marti and Sandra Brack, pursues a manifesto of "culinary creations in puristic simplicity, celebrated with great attention to detail in the highest perfection."
The kitchen's approach is built on four clear goals: maximum enjoyment through sustainable products and innovative cooking; a contribution to sustainable development and poverty reduction in the Global South; increased visibility for Fairtrade, organic, regional, and specialty products; and a climate-friendly business policy with CO2 compensation.
This translates into a concrete sourcing strategy. Whenever possible, EquiTable uses products with the Max Havelaar Fairtrade label, alongside organic and specialty items from developing countries. These are consistently combined with regional, seasonal, and organic produce from nearby producers. The restaurant values a short supply chain, knowing exactly where its market-fresh ingredients come from and how they are produced.
The result is a tasting menu that reflects this ethos of purity and perfection. The dining room offers a welcoming atmosphere for fine dining, with an outdoor seating option for warmer months. Every last Wednesday of the month, EquiTable also hosts a lunch service with a three-course surprise menu, offering a more accessible entry point into its world of flavour.
With its Michelin star and a philosophy that puts both the guest and the producer at the centre, EquiTable makes a compelling argument that the most memorable meals are those made with integrity.
Recognition
Ambience
Details
History
High quality cooking
In the culinary cinema, EquiTable on Stauffacherstrasse in District 4 is the intellectual independent film. It is impressive what chef Julian Marti accomplishes with even the simplest ingredients and how he manages to bring out the most diverse facets of vegetables. It begins with the amuse-bouches: among them, a carrot gazpacho with herb oil and chervil granité, and a beetroot macaron acidified with beetroot vinegar. This is followed by an excellent and light dish that Marti jokingly calls a "potato-cucumber salad": atop an emulsion of cucumber water and buttermilk lie a potato cream, pickled and grilled cucumbers, cornichons, dill, smoked whitefish roe, and a quenelle of horseradish glace; crunch is provided by chips made from cucumber peels! The enthusiasm continues with a variation on kohlrabi (braised and fermented) with lovage oil and preserved lemon pieces. The highlight features grilled white and green asparagus served with a wonderful asparagus beurre blanc, roasted hazelnuts, tarragon oil, fresh tarragon, and a dried beef entrecote supplied by Hatecke. Slightly more rustic are the gnocchi with confit tomatoes, spinach, smoked ricotta, and white tomato foam. For the intermezzo, we spoon a ragout of Engadin mountain lamb with lamb tongue into a deep jus accompanied by potato foam, fried onions, and chives. Lamb also features in the main course: sous-vide cooked and grilled lamb loin with cornelian cherry and a herb crust. And lamb tartare on a crunchy base with merguez – served with onions and Jerusalem artichoke. Instead of a standard cheese selection comes a sophisticated cheese course: a tartlet featuring various cheeses whipped into a foam, leek, fruit bread, dried pear, and leek ash. For refreshment, there is rhubarb and plum juice served in a sphere of frozen cocoa butter. And for dessert, rhubarb (braised and as a sorbet), yogurt foam, and oat crunch. Sandra Brack is the very likable hostess who recommends interesting wines, including a Hungarian cuvée of Furmint and Riesling from Moric (Hidden Treasures No. 3). Or a Danish rhubarb sparkling wine from Andersen Winery.
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