Carlton Restaurant & Bar

The story

Carlton Restaurant & Bar Zurich: Classical Cuisine with Gault&Millau Recognition

Carlton Restaurant & Bar Zurich presents a classical cuisine approach led by Chef Philipp Heering. Situated in a historic guildhouse near Bahnhofstrasse 41, the venue operates under the Segmüller Collection while maintaining its own distinct identity. His team prepares dishes that balance tradition with careful modern execution, a method recognized by Gault&Millau with a score of fifteen points. The kitchen also follows the ibex fairstay certification, prioritizing seasonal sourcing and responsible resource management alongside every plate.

Signature Plates and Tablecraft

The menu highlights carefully constructed favorites like the saucy Filet Wellington and the tender Zürcher Kalbsgeschnetzeltes paired with rösti. Gault&Millau recently crowned the house Wiener Schnitzel as a local standard, noting its thin golden crust and precise two-millimeter calf cutlet served with cranberry confit. Sweet finales often arrive tableside, such as the Crêpe Suzette ignited with Grand Marnier right at the guest’s table. This commitment to traditional cuisine ensures familiar flavors remain accessible while retaining technical precision.

The Dining Room and Cellar Selection

Guests move between the formal restaurant floor and the adjacent Carlton Bar, where creative cocktails and quiet conversation fill the evening hours. A dedicated sommelier team aligns these classic cuisine staples with more than seven hundred labels from the private wine vault. Regular visitors often choose Monday Bouteille evenings to share personal selections while staff handle decanting and service. The space maintains a polished yet relaxed rhythm that suits both business meetings and leisurely weekends.