Sorell Hotel Rigiblick

I’m pescatarian, and the menu really impressed me. Chef made flavorful dishes with a wide range of local vegetables, plus fresh fish and seafood from different regions. The perch was my favorite, cooked perfectly. Desserts were creative and light, with different flavors and textures from seasonal fruit and berries. I’d already had dinner downstairs at a Rigiblick a couple of times during my stay in Zurich and liked it, so I decided to try the fine dining upstairs. The room has a great feel, it’s spacious and bright, with modern eclectic design and very cool table settings. Service was attentive and professional. They explained the menu in detail and made dinner an enjoyable time.

We had dinner with Vreni for her 50th birthday, so happy birthday to her, though we’d already said that in person. The bread was tasty, and the veal liver was delicious and perfectly cooked. The tartar had a nice sweet touch, but the extra spicy seasoning offered wasn’t decent. The salad had too much vinegar, and the Haxe was far too dry.

The sunny terrace and nicely cooked food worked well for our family of four, including a baby and toddler. We enjoyed the tasty five-dish menu, while our toddler could make little escapes in the open area beside us. Great tastes!

One of the best meals I’ve had in Zurich. Chef Giger’s colorful cooking uses fresh, seasonal, regional products, and the terrace has beautiful views. The service was very friendly and attentive, the sommelier was knowledgeable, and there were excellent vegetarian choices.