The story
Hiltl has championed vegetarian cuisine in Zürich since 1898, when Ambrosius Hiltl and Martha Gneupel established the original vegetarian home. Martha stood out as a rare female leader in the male-dominated gastronomy sector of that era. Early guests sometimes nicknamed the establishment the "Wurzelbunker," yet the kitchen evolved steadily through four generations of the family. The legacy earned official recognition in 2012 when Guinness World Records named it the oldest vegetarian restaurant globally. Today the kitchen operates under owner Rolf Hiltl, who steered the venue toward modern dining while preserving this heritage.
Selami leads the kitchen team as head cook, bringing two decades of experience to the daily operations. He joined the restaurant after seeking a change from the meat-heavy traditions of his native Macedonia. Historical shifts in the menu include the introduction of Indian spices by Margrith Hiltl during the 1950s, a move that eventually won over skeptical staff and travelers. The culinary repertoire supports the full-service buffet and à la carte offerings, plus special meal production for Swissair flights since 2009. Signature plates such as the Hiltl Tatars anchor the menu and double as ingredients for hands-on cooking workshops. The kitchen balances long-standing recipes with current demands for sustainable, plant-forward cooking.
Guests choose between the main house, the rooftop terrace, and satellite venues like Sihlpost or the location by the water. The atmosphere encourages communal dining, particularly through the extensive buffet system where visitors select from varied vegetable and grain preparations. The environment shifted significantly in the 1990s when the family began serving alcohol, aligning with their philosophy of healthy enjoyment. Modern touches include private rooms for events and live music performances that draw local crowds. The green credentials are evident, highlighted by the restaurant receiving three radishes in the We're Smart Green Guide.
Recognition
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