The story
In the heart of Zürich’s lively Kreis 4 neighbourhood, Marktküche has carved out a reputation for seasonal cooking that lets the ingredients speak. Chef de cuisine and host Tobias Hoesli leads a small team that includes Andrea on service and Zander as sous-chef. The restaurant’s philosophy is summed up on its homepage: “Nicht mehr. Sondern besser.” — Not more. But better.
That clarity extends to the new rhythm introduced in March 2026. Marktküche now opens four evenings per week plus a Saturday matinée, serving a fixed six-course tasting menu with optional wine or alcohol-free pairings. The focus is on quality, consistency, and culinary evolution — a commitment recognised by the Michelin Guide’s Recommendation for 2026.
Dinner unfolds as a tasting menu of your chosen length: from four courses at 88 CHF to eight courses at 148 CHF. Wine flights start at 46 CHF for four glasses, and non-alcoholic pairings are available at slightly lower prices. The kitchen works with what’s in season, offering a surprise element that changes regularly. Once a month on a Friday, a four-course surprise lunch gives guests a lighter introduction to the kitchen’s style.
On warm days, the sun terrace opens, adding an outdoor dimension to the meal. The space is relaxed but precisely run — a place where the service team knows the wines and the dishes without fuss.
While the cuisine is seasonal by nature, Marktküche also accommodates vegan diners — a thoughtful touch that reflects the kitchen’s flexibility. The wine list is curated to match the menu, and the non-alcoholic pairing ensures everyone can join the experience.
Whether you come for a Saturday lunch or a Wednesday evening, the message is consistent: a focused, ingredient-driven meal in a setting that values hospitality over hype. Marktküche is a restaurant that knows exactly what it is — and that confidence makes all the difference.
Recognition
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History
Tobias Hoesli, the talented chef, has long since evolved from an idealistic career-changer into a firmly established figure in Zurich’s top gastronomic scene. At his vegan restaurant near the Bäckeranlage, simply everything is right: the relaxed ambiance, the attentive service, the impressive wine list, and his complex plant-based creations, which win you over through their harmony and perfection. Hoesli’s surprise menu offers four to eight courses; we opt for five. To start, a subtly spicy kimchi made from celery cabbage arrives with harissa mayonnaise, medlar cream, hazelnuts, and radish, presented on a beautifully arranged base of foam and oils. The young carrot variation is executed with skill: a carrot-and-orange sorbet and finely shaved carrots, crowned by a morel stuffed with cress cream, which is then tableside-poured with a ginger- and herb-oil-infused broth. The kitchen also excels with the Baden asparagus, served alongside asparagus cream wrapped in delicate pasta sheets, toasted pine nuts, wild garlic mayonnaise, celery purée, and salsa verde. The fondant potato is equally outstanding, accompanied by a potato gnocco stuffed with braised vegetables, chard parcels, spring onions, and a thyme jus. A creative and cohesive finale rounds out the meal with rhubarb variations featuring white chocolate, gianduja, and crispy barley.
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