The story
Rechberg 1837 opened in 2016 with a clear mission: to combine sustainability, social responsibility, and economic independence. From the start, the kitchen has worked exclusively with Swiss producers, building direct, personal relationships with farmers, winemakers, and artisans. The result is a restaurant that feels less like a concept and more like a living philosophy.
The team at Rechberg 1837 cooks without industrial influences. No additives, no shortcuts. Old varieties from regenerative agriculture are transformed through classic techniques – cooked, roasted, fermented. This is not novelty for its own sake, but rediscovered knowledge applied with care. The menu changes with the seasons, using ingredients from Zurich-area producers.
Dinner offers a choice of à la carte dishes or a surprise menu (4 or 7 courses). Starters include sourdough bread “Willi,” cauliflower with apricot and basil, or beef tartare with Tabasco and snake bread. Mains range from tortelloni with elderflower and fennel to bream with kohlrabi and stinging nettle, or beef with berries and lemon balm. Desserts like pear with koji and lavender or rhubarb with fir and quark round out the meal.
At lunch, the kitchen turns to Swiss classics: Ghackets mit Hörnli (minced beef with macaroni), Züri Stew (a vegetarian stew with fava beans and onsen egg), or Suure Mocke (braised beef with roasted vegetables and potato espuma). A three-course business lunch surprise menu is also available.
The wine list is exclusively Swiss, sourced from family-run, environmentally conscious vineyards across the country. Pairings are available by the glass or bottle, and the restaurant also offers alcohol-free pairings made in-house.
In 2026, Rechberg 1837 earned a Michelin Recommended distinction, a nod to its honest, ingredient-driven cooking and the quiet conviction behind every plate. This is Swiss cuisine at its most authentic: rooted in the land, respectful of tradition, and open to discovery.
Recognition
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Details
History
Restaurant Rechberg 1837 in Zurich is built around a unique and sophisticated concept: it uses exclusively Swiss ingredients, and you will search in vain for modern kitchen additives like stabilizers. Instead, the focus is on primal and pure ingredients—an approach that demands courage and craftsmanship. The kitchen team presented us with a seven-course menu accompanied by a carefully curated wine pairing. We started with a dish that perfectly embodies the restaurant’s philosophy: braised celery served on celery purée with asparagus—simple yet intensely flavorful, thanks to the sweet, earthy notes of the celery and the fresh aroma of the asparagus. This was followed by grilled zander paired with delicately tangy sauerkraut and fresh chervil—a touch more seasoning wouldn’t have gone amiss. The meal’s standout moment came from a lukewarm, hollowed-out beetroot served with a lightly smoky yogurt sauce and freshly grated horseradish. The impressive main course featured a butter-soft beef cheek, accompanied by a light, spiced dumpling and mildly bitter radicchio for a compelling contrast. To finish? A flavor-packed rosemary glaze, served alongside parsnips and lupins. Lupins also serve as a coffee substitute here, due to sustainability, P.S.: After three successful years, Andi Bolliger is leaving the Rechberg. Two young female chefs will take over and share the head chef position: Mira Luisa Labusch and Flavia Carina Niederer. Mira previously served as Bolliger’s sous chef.
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