Tracht

The story

Tracht Restaurant Zürich | Lakeside Italian Dining

The kitchen and its seasonal rhythm

At Tracht in Zürich, chef Nicolò Baretti guides a kitchen dedicated to straightforward Italian cooking. He recently simplified his menu to focus on seasonal Italian fare that travels quickly across the pass. Spaghetti alle vongole arrive tossed in garlic and chilli infused olive oil, while grilled Mistkratzerli rests beside cocobohnen and dried tomatoes. This focused approach recently drew a thirteen point rating from the 2026 Gault&Millau guide, even as the staff acknowledges occasional inconsistencies during peak hours.

Lakeside dining and renovated interiors

Candlelight fills the main hall during cooler months, while guests spill onto the shaded terrace once summer weather arrives. The property recently underwent a full renovation that updated both the dining room and two private event spaces. Sarah manages the front of house alongside a tightly coordinated serving team that handles everything from casual lunches to business meetings. The layout encourages sharing plates across the center of the table rather than rushing through individual courses.

The wine cellar and beverage program

Chantal oversees the beverage selection alongside the owner, drawing heavily from French regions like Champagne and Bordeaux. They prioritize Pinot Noir and Chardonnay bottles that complement the active Italian kitchen perfectly. Swiss vintages receive equal attention, and the inventory expands rapidly after annual buying trips to Italy. The list changes continuously to reflect current barrel releases and market availability.