Zunfthaus zur Zimmerleuten

Frommer's Review

With foundations dating from 1336, when it was originally the carpenters' guildhall, the building you see today is from 1708, with few changes made since then. An architectural showpiece of Zurich, it now functions as one of the city's most enduring restaurants. A flight of baroque stairs leads from the street level to the elegant dining room, which is decorated with rows of leaded-glass windows and an impressive collection of hunting trophies. Menu items include "Lake Zurich fish soup," served with a garlic rouille; morel toasts; freshwater bouillabaisse with local catch; filet of pike-perch poached in Savoy cabbage; and a local specialty, ratsherrentopf, composed of three different filets with rösti and butter sauce. The reward for the kitchen's vigilance is a loyal clientele of discerning palates, who enjoy the full-bodied dishes.

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