Zeughauskeller

Frommer's Review

This mammoth restaurant, dating from 1487, was once an arsenal; its vast dining room now seats 200. Large wooden chandeliers hang from cast-iron chains, and the walls are decorated with medieval halberds and illustrations of ancient Zurich noblemen. Generous portions of traditional and tasty Swiss dishes are served with steins of local beer. Owners Kurt Andreae and Willy Hammer say that patrons consume some 30 tons of potato salad a year. Hurlimann draft beer is poured from 1,000-liter barrels. Specialties, and excellent ones at that, include calves' liver, Wiener schnitzel, and regional sausages, such as saucisson of Neuchâtel. For 81F ($66/£34), you can order a meter-long sausage -- enough to feed four hungry people. Service is quick and efficient.

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