The story
Hotel Belvoir occupies an elevated ridge above Zürich, blending three centuries of hospitality history with a contemporary fine dining grill operation. Diethelm Schobinger originally erected the Lusthaus on this site in 1721 to capture the panoramic waterscape. Heinz and Beatrice Meier purchased the grounds in 2008 and directed architects to reflect the ancient Linth Glacier in the building’s layered concrete and zinc exterior. Every single room faces the lake, guaranteeing clear vistas toward the Glarner Alps.
Culinary Director Pascal Kleber oversees the Belvoir Restaurant & Grill with a strict emphasis on honest, locally sourced produce. He encourages his brigade to submit recipe ideas during menu planning, which keeps the seasonal lineup rooted in practical craftsmanship. The establishment recently secured fourteen points from Gault&Millau for a refined Swiss grill operation that handles both premium beef cuts and delicate river fish with measured heat. Guests typically pair these plates from a carefully selected wine roster that favors clarity over complexity.
A rolled trout fillet mi-cuit arrives wrapped in Granny Smith jelly and finished with horseradish mousse. The ceviche follows with tender red gambas resting in a lukewarm fish broth alongside avocado and fresh coriander. Main courses frequently highlight the Maispoularde breast from the Alpstein, plated over white polenta with blanched asparagus, beetroot, and saffron threads. Inside the ground-floor lobby, floor-to-ceiling glass dissolves the boundary between arrival and dining, while a custom glass fiber light installation hangs vertically through the central staircase.
Recognition
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