The Counter

The story

The Counter Zurich: An Intimate International Cuisine Experience

A Global Palate Refined

The Counter in Zurich delivers an intimate international cuisine experience where Chef Mitja Birlo leads a dedicated team behind the polished counter. The Gault&Millau jury recognized his ability to merge disparate culinary traditions into cohesive plates, noting his rapid rise after being named chef of the year in 2022. His approach treats every ingredient as part of a larger dialogue between European precision and Asian fermentation techniques. This philosophy shapes every course served across the kitchen.

Techniques That Define the Menu

Grilled Breton lobster rests atop a crisp potato disc while a fourteen-day dry-aged French quail arrives alongside a smoked Albufera espuma. The kitchen relies heavily on active processes like lye treating milk bread, fermenting peppers for dashi bases, and aging meat to concentrate flavor. Hand-dipped Norwegian scallops appear draped over cauliflower purée with Thai curry oil, followed by a structured plum variation before finishing with a rum parfait sandwich built around the classic Bienenstich concept. These courses demonstrate how controlled heat and time define the international cuisine approach.

The Counter as Social Stage

Twenty-three guests share space along a polished wooden bar where host Matthias Moseler guides the evening flow. Sitting directly across from the pass allows diners to observe plating tweezers, smoking grills, and steaming bamboo baskets in real time. The layout encourages quiet conversation while the team prepares vegetarian and pescatarian tasting menus upon request. Every detail from the limited seating capacity to the visible kitchen workflow reinforces a focus on craft over spectacle, ensuring the international cuisine narrative remains tightly controlled.