Spitz

The story

Spitz Zürich: Alpine Terroir Cooking Near the Landesmuseum

The kitchen and its philosophy

Spitz applies a grounded approach to Alpine terroir cooking within a room situated near Zurich’s Landesmuseum. Four partners founded the venue to merge rustic mountain traditions with deliberate culinary experimentation. Their kitchen prioritizes seasonal produce harvested from the surrounding regions, treating every ingredient with archaic respect while refining techniques behind the pass. This straightforward philosophy recently secured fourteen points in the 2026 Gault & Millau guide.

Signature plates and local sourcing

Diners frequently order tartare made from Simmentaler Braunvieh, which arrives topped with hay schnaps and pickled vegetables beside rich egg yolk cream. The menu also features a slow braised marrow bone accompanied by roasted house bread and chopped parsley. Seasonal rotations bring grilled Blausee trout served with apple sauerkraut and saffron mashed potatoes. The kitchen pairs these regional Swiss cooking staples with wines selected purely for their distinct flavor profiles.

The dining room and terrace

The main dining hall carries a polished aesthetic that relies on shadowed corners rather than bright overhead lighting. Sunlight washes over a leafy rooftop terrace enclosed by dense plantings, offering a quiet pause just steps from the central train station. A compact bistro handles quick midday service while the adjacent bar welcomes walk-ins for evening drinks. Every corner reflects the founders’ habit of sourcing locally roasted coffee and eco-friendly cleaning products.