When considering a trip to Switzerland, famous for its chocolate and cheese, you may question if it suits vegans. Yet, surprisingly, Switzerland is an exciting destination for vegans, offering unexpected delights. In Zurich, there are chances to explore innovative sustainable dining options
Switzerland pleasantly surprised me with its vegan options. Local supermarkets carry a variety of vegan products such as plant milk, tofu, lentils, and Swiss vegan brands like New Roots Cheeses and Planted Vegan Meats. The cities like Zurich, Geneva, Lugano, Bern, and Lucerne offer many vegan-friendly restaurants listed on Happy Cow. Zurich and Geneva stand out in the vegan scene, but other cities also provide for vegans. Be sure to check food labels for hidden dairy ingredients. Swiss cities feature diverse vegan eateries like Tibits and Hiltl serving global cuisine. Do try the traditional Swiss dish Rösti. During my month-long stay in Zurich following a vegan diet, I discovered the city's vibrant vegan scene, surprising given its reputation for banking and luxury shopping. Haus Hiltl, the world's oldest vegetarian restaurant on Sihlstrasse 28, 8001 Zürich, offers classic dishes like house-made meatballs and rich Bolognese bowls. Guests can enjoy a la carte options or the vegetarian buffet, allowing them to savour various flavours. Hiltl Sihlpost near the main train station offers buffet options for breakfast and other meals. One remarkable aspect of Haus Hiltl is its carefully curated menu, making it a top choice for those with specific dietary needs like gluten-free, nut-free, or soy-free preferences. Discover and savour these top dining destinations in the city.
REDIFINING GASTRONOMY
Zizi Hatab, a Moroccan immigrant raised in a multicultural setting near the Mediterranean coast of Spain, is redefining gastronomy with plants. Despite starting with a background in Spanish fishing gastronomy, Zizi's journey led her to Barcelona for engineering studies, where she balanced hosting dinners in her student dorm with exploring tapas venues. Transitioning to a corporate engineering role in Switzerland, Zizi's passion for cooking persisted. Without professional culinary experience, she boldly approached top Swiss chef Andreas Caminada, securing an internship at his renowned restaurant, Schloss Schauenstein. Returning to Zurich in 2019 to prepare for the launch of her debut restaurant, KLE, Zizi made a bold decision to offer an exclusively plant-based menu and lifestyle. Despite scepticism from various quarters, Zizi remained steadfast in aligning her values with her culinary vision, believing in the transformative power of a plant-based diet and food's ability to connect people. Through KLE, Zizi aims to inspire a change in consumer habits by offering a culinary experience based on love, innovation in plant-based cuisine, and sustainability. Emphasizing locally sourced ingredients and sustainability, Zizi creates a welcoming atmosphere for both her teams and guests, fostering memorable dining encounters. Her pioneering work in plant-based fine dining at KLE has garnered recognition both locally and internationally, solidifying her influence in the gastronomic realm. Her second establishment, DAR, swiftly became recognized and was highlighted as a top spot by The 50 Best. Particularly noteworthy is DAR being awarded a distinguished Green Michelin Star in 2022. This accolade marks Zizi as the first Swiss vegan chef to attain such an honour, affirming her status among the global culinary leaders. In the same year, Zizi was honoured as one of the 10 emerging chefs influencing the evolution of gastronomy in the 50 Next prestigious list.
ELEGANT YET APPROACHABLE FINE DINING AT KLE
Located in the vibrant District 3 of Zurich, KLE'S diverse team brings a multicultural flair to Zurich's dining landscape, creating an intimate and welcoming ambiance. An inviting outdoor terrace provides a charming setting for open-air dining when the weather is pleasant. Recently awarded both a green and red Michelin star, KLE stands out as Switzerland's first plant-based restaurant to receive such recognition, a testament to the chef's dedication to culinary excellence. Each dish emphasizes quality ingredients, such as the 'black pearl mushroom' with a sauce crafted from 25 locally sourced elements like Weggis lemongrass. The house bread, reminiscent of Moroccan buns, served with egg-free aioli made from 'aqua-faba' and Moroccan hummus, along with unique pickled vegetables, showcases the chef's inventive twists on traditional flavours. Sauerklee, a cherished ingredient in various cuisines, highlights KLE's blend of local and global culinary influences, inviting diners to savour a sensory exploration of the chef's culinary heritage.
DAR & IT'S COCKTAIL BAR
My visit was truly eye-opening. DAR, meaning 'to give' in Spanish, fuses Moroccan and Spanish influences to create a remarkable plant-based dining experience. The menu showcases fresh seasonal vegetables, artisanal bread, and delectable desserts, inviting diners to explore global flavours like salted lemon mustard buns and turmeric-infused roasted beets. Opting for the chef's selection treats guests to a well-curated array of snacks, entrees, and sweets that leave a lasting impression. Reserving ahead is essential for a table at DAR, especially for the popular weekend vegan brunch featuring delightful honeycomb-shaped pancakes. Adjacent, the Cocktail Bar offers sustainably crafted vegan drinks that embody the vibrant tastes of Spain and Morocco. This 'slow fast food' concept extends to enjoying homemade vegan burgers while respecting the environment. DAR's atmosphere celebrates guilt-free pleasures that blend taste, tradition, and ethical dining, offering a truly gratifying experience.
PINXTOS AND WINE AT COR
Cor on Weststrasse is a hidden treasure in the heart of Zurich, offering a cosy atmosphere where wine and tapas are the stars. Zineb and Bernd Vogel's love for Catalan cuisine is evident in the carefully crafted plant-based tapas and pintxos. The wine selection, featuring mainly Spanish and French wines, adds elegance to the experience, promising a diverse culinary journey with each bottle. Savouring delights like stuffed peppers and 'pa amb tomaquet' reveals Cor's dedication to organic, local ingredients. What distinguishes Cor is its innovative wine menu, constantly evolving to complement the diverse menu offerings. Whether for an impromptu aperitif or a relaxed dinner, Cor's charming ambiance and delicious offerings make it a top choice in Zurich's dining scene. A visit to Cor promises a delightful blend of flavours, setting, and warmth that truly elevates the dining experience in Zurich.
Akanksha Dean is an independent food & travel writer, a chef and a catalyst and is the first Indian to have trained at Osteria Francescana, in Modena, Italy, rated as the world's best restaurant in the World's 50 Best Restaurants, in 2016 and 2018 and currently in the Best of The Best Category.
