The story
In the heart of Zürich, at Glockengasse 8, Neue Taverne has carved out a distinct identity. Here, vegetables are not a side note but the main event. The kitchen works with a philosophy of “ohne Kompromisse” – without compromise – crafting creative, seasonal, and entirely plant-based dishes. The menu changes with the seasons, driven by the best produce from regional suppliers and a curiosity for new flavor combinations.
The restaurant’s commitment to pure, vegetable-forward modern cuisine has earned it a Michelin star, a recognition that speaks to the high level of cooking found in this unpretentious setting. The cooking is described as inspired by nature, surprising guests with unexpected pairings while remaining approachable and detailed.
The dining experience extends beyond the plate. The beverage program is curated with equal care, featuring a selection of natural and classic wines, beers from craft breweries, and a range of house-made drinks including lemonades, cocktails, and non-alcoholic options. The atmosphere is welcoming and straightforward, designed for discovery rather than formality.
On select Saturdays, the restaurant extends its summer lunch with exclusive snacks and a DJ, turning the midday meal into a celebration of the weekend. Whether for a weekday lunch or an evening dinner, Neue Taverne offers a compelling argument for plant-based fine dining that feels both grounded and inventive.
Recognition
Ambience
Details
History
High quality cooking
In Zurich’s fast-paced dining scene, it has actually been quite some time since Nenad Mlinarevic and Valentin Diem took over the listed, wood-paneled “Neue Taverne” in the old town, where chef Fabian Fuchs serves creative, plant-based cuisine on both the à la carte menu and the tasting menu. We opt for the Tavolata, and to start, a truffle shokupan impresses—a Japanese milk bread roll served with parmesan foam, truffle cream, and shaved winter truffle. The chef then skillfully pairs fermented kohlrabi with creamy cashew ricotta, spicy yuzu kosho, and pumpkin seeds infused with lime. For the miso-glazed, sesame- and kimchi-seasoned roasted savoy cabbage, Fuchs serves a romesco sauce made from smoked chili, peppers, and cashews—a savory course packed with umami. The Jerusalem artichoke salad (confit and caramelized) with chicory, Jerusalem artichoke chips, and peanut vinaigrette is equally harmonious. The main course, however, falls short: lentil tempeh presented like a slice of meatloaf, accompanied by a sofrito of apple, leek, and potato, along with curly kale, chili crunch, an onion beurre blanc, and potato foam—it comes across as flat and monotonous in flavor. To finish, a technically proficient but slightly heavy dessert is served: puréed dried pear and fig, walnut crumble, parsnip glaze, a cherry-balsamic reduction, and wood sorrel.
Location
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