The story
The team at Wirtschaft im FRANZ describe their evening service as the “Tom Waits of Zurich gastronomy” – less fuss, more substance. It’s an apt image for a kitchen that values grounded, honest quality over flash. The restaurant holds a Michelin star for its high-quality cooking, a recognition that sits lightly on a place that calls itself a “Wirtschaft” (pub) and keeps its atmosphere unpretentious.
The menu is built around seasonal ingredients, changing regularly to reflect what’s best. Recent dishes give a clear sense of the culinary direction: white asparagus with stracciatella and chives, a trout with Riesling, young beef with yeast and spinach, and rhubarb with hazelnut and sheep’s milk. The cooking is modern but rooted in the produce itself – earthy, precise, and full of heart. The full menu runs four to six courses (103 to 129 CHF), and is available in a vegetarian version; vegan is possible on request.
Beyond the evening menu, the restaurant also runs a summer pop-up called “Franz im Sommer”, extending its seasonal ethos into warmer months. The space is wheelchair accessible, family-friendly, and offers outdoor seating – a proper neighbourhood spot that happens to cook at a very high level.
Recognition
Ambience
Details
History
High quality cooking
The atmosphere in the restaurant with its open kitchen in Zurich’s District 3 is urban and relaxed – the ideal setting for what Chef Sebastian Funck serves up: a creative, skillfully crafted surprise menu focused on seasonal, sustainably produced ingredients and plenty of vegetables. Following the bread and roasted onion butter, a poultry pâté from Malans chicken is served with a pear and bitter greens salad and brioche, a course that wins over diners thanks to its classic technique and delicate aromatics. We are particularly impressed by the next plate: Brussels sprouts, poached and shredded, accompanied by Piedmont hazelnut cream, hazelnuts, and Belper Knolle – quite simple, yet sophisticated thanks to a stunning balance of texture, freshness, and depth. Pickled cardoon (an artichoke relative), finely diced into brunoise, served with potato foam and Périgord truffle delivers a pure comfort-food experience. The slow-cooked loin of Mangalitsa pork arrives on the table in perfect harmony, paired with a surprising chamomile buttermilk sauce and a Swiss chard roll in rich veal stock. The course featuring Jerusalem artichoke is also savory and cleverly composed: prepared as a sofrito, purée, and crispy chip, layered with whole-grain pasta into a sort of lasagna, and served with verjus foam and a subtle coffee sauce. The dessert is equally outstanding: a tarte Tatin made with Boskoop apples and thyme alongside smoked vanilla ice cream – a fitting finale to a meal full of highlights.
Location
Facebook
Instagram