Do lunch and dinner follow the same menu?

Friday lunch4 has a separate sequence that includes Brittany crab, dill, olives and horseradish.

Which fish features in the tasting menu?

Icelandic monkfish2 comes with artichoke, calamaretti and salted lemon.

Widder Hotel: Widder Restaurant and Heilemann’s dinner

Q: Can I add caviar at lunch?

10 g of Oscietra4 on the crab costs an additional CHF 30.

Q: What about white truffle at lunch?

The lunch cavatelli4 come with chives, chanterelles and Parmesan; white truffle adds CHF 30.

Q: Who handles dietary questions?

The service team2 gives information about allergens and the origin of individual dishes; raise dietary needs when requesting the table.

Widder Restaurant in Zurich serves a 6-course tasting menu for CHF 325 a head, including VAT.

Updated 23 October 20263 min readHow we write the guide

Laid table in front of the Widder Restaurant kitchen

Acidity runs through the meal

The Chef’s Table faces the kitchen.

Heilemann⁵’s cooking brings Asian flavours to a French foundation, with acidity sometimes in the background and sometimes leading the dish¹.

The menu² pairs Balfegó tuna and Portuguese gamba blanca with Oscietra caviar, olives and herbs. Tyrolean chamois comes with pumpkin, yellow Thai curry and duck liver.

The vegetarian menu³ makes its own dishes: cottage cheese with spelt couscous, olives and herbs, followed by artichokes in escabeche with capers and salted lemon.

From the first bite to chocolate

Duck bao
French free-range duck, liver and crisp skin start the meal.
Homemade cavatelli
White truffle, chanterelles and Parmesan accompany the pasta.
Maître Antony’s selection
Raw-milk cheeses arrive with fruit bread, pear mustard and sour pickles.
Yuzu and green apple
Hazelnut and shiso complete the citrus dessert.
Felchlin Baracoa
Preserved sour cherry, tonka bean and cocoa bean accompany the chocolate.

Widder Hotel

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The tasting menu and its wines

What it includes

Optional pairing of 5 glasses: CHF 185 a head.
A pairing of 6 glasses costs CHF 220 a head.
7 courses: CHF 355 a head

The additions to allow for

3-course lunch	CHF 160 a head on the menu dated 23 October 2026, VAT included.
5-course lunch	CHF 200 a head.
7-course lunch	CHF 240 a head.
Lunch wines	3 glasses CHF 70; 5 glasses CHF 100; 7 glasses CHF 145.
Wagyu supplement	CHF 40 to replace the chamois with Swiss Wagyu entrecôte.
An optional contribution	CHF 2 per menu supports young kitchen and service professionals through Fundaziun Uccelin.

If dinner becomes a stay

Double bed, pale wood panelling and windows over the Old Town

The hotel, rooms and guest reviews

The vegetarian menu

On the menu	Preparations and seasonings	Other elements
Opening bites	Bao and tomato tartlet	Polenta cracker
Avocado	Thai salsa	Kaffir lime
Shiitake gyoza	Pumpkin and yellow Thai curry	Coriander
Petits fours	Canelé and pistachio	Banana split

Before you go

Can I add caviar at lunch?

10 g of Oscietra⁴ on the crab costs an additional CHF 30.

What about white truffle at lunch?

The lunch cavatelli⁴ come with chives, chanterelles and Parmesan; white truffle adds CHF 30.

Who handles dietary questions?

The service team² gives information about allergens and the origin of individual dishes; raise dietary needs when requesting the table.

Choose your menu and reserve the table

See the official page

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Where we read it