AuGust, a rustic butchery, is located just outside of the Widder Hotel. Dark, natural wood tables and checkerboard tiles make for a contemporary urban deli setting for the approachable classics and more adventurous items like tripe salads. The charcuterie plates are perfect for a leisurely lunch or a light dinner before a cocktail at the Widder Bar.

Interiors at Restaurant Markethalle, Zurich, Switzerland

Restaurant Markethalle

The Viadukt shops in Zurich, built into the old railway overpass, are not to be missed. The same can be said for Restaurant Markethalle, a delightful spot to pause between purchases for a lunch of locally sourced dishes. Plates are simple and served family-style on long communal tables in the dining room or outdoors. Menu items like freshly made breads and tomato pesto can be found along with house-made sausages, roasted meats, cured fish, pasta and market-fresh vegetables. The Markethalle also hosts artisan shops for those wishing to take any gourmet treats home.

Saltz Totale - The Restaurant Dolder, Zurich, Switzerland

The Restaurant Dolder

The two-Michelin-starred The Restaurant at the Dolder Grand offers stunning views of the Alps, lake and city that are as impressive as Chef Heiko Nieder’s innovative cuisine. The amuse-bouche lunch and wine pairing allow visitors to sample many of Nieder’s creations as well as the extensive wine list.

Bar at Widder Bar, Zurich, Switzerland

Widder Bar

Handsomely outfitted with red leather booths, 13th-century wooden beams and a backdrop of over 1,000 bottles, the Widder Bar is widely known as the “Library of Spirits.” Live jazz attracts a fun-loving crowd of people who are fueled by the bartenders’ creative concoctions that incorporate classic and unusual ingredients. In the spring and fall, the intimate space hosts art shows featuring internationally recognized artists.

Dinning Area at Widder Restaurant, Zurich, Switzerland

Widder Restaurant

Widder restaurant is led by Chef Tino Staub, who is best known for his passion for high-quality regional produce and mastery of French and Asian flavors. The menu changes daily based on what is available locally.

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