Ameo

The story

Ameo Zurich: Where Contemporary European Cuisine Aligns With Changing Art

The Kitchen and the Canvas

At Ameo in Zurich, contemporary European cuisine follows a rhythm set by changing gallery shows. Chef Julien Mühlebach structures his kitchen around this premise and earns fifteen Gault&Millau points for keeping the artistic concept tightly executed. His team sources vegetables and proteins directly from familiar regional growers. This constant creative exchange ensures the kitchen never repeats itself.

A Rotating Tasting Menu

Seasonal ingredients drive the four to six course menu while occasional international techniques add necessary depth to modern cuisine. Kohlrabi strips become delicate tagliolini tossed with saffron and a rich beurre blanc, followed by charcoal grilled beef resting beside mashed mountain potatoes. Japanese influences surface in a light egg custard that balances sharp wasabi against creamy richness. Each plate mirrors the current exhibition while highlighting sustainable farming practices.

The Wine and the Space

Sommelier Maximilian Dullinger selects bottles from producers he visits regularly, favoring lesser known vineyards over established brands. Guests settle into a calm dining room designed for unhurried conversation after the evening service concludes. This approach to European cooking complements the sommelier's selection beautifully. You can pair these wines with a refined dessert featuring roasted pistachio ice cream and fig compote.