Wood-fire kitchen · Zürich, Kreis 4
Cooked by flame,
ruled by the seasons.
Five courses from a single oak-fired hearth. No gas, no shortcuts — just fire, smoke and whatever the farms bring us this week.
Lake trout cured over cold birch smoke, horseradish cream, dill oil, rye baked in the ashes.
01 · To begin
Ember-cured trout
Lake trout cured over cold birch smoke, horseradish cream, dill oil, rye baked in the ashes.
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Philosophy
Nothing in this kitchen
runs on a switch.
The hearth is lit at four every afternoon and everything you eat passes through it — cured in its cold smoke, softened in its embers or seared over its open flame. What lands on the fire is decided by fourteen farms around Zürich, not by us. When the season turns, so does the menu.
1
oak-fired hearth — no gas, no electric stove
14
farms within 60 km supply the whole menu
5
courses, rewritten every Tuesday morning
Tuesday delivery, week 28
The room
Thirty-two seats around one fire.
“Fire decides when a dish is finished. Our whole job is to listen closely enough to bring it to the table at exactly that moment.”
“The most exciting open-fire cooking in Switzerland right now.”Zürcher Tafelblatt
“15 points — a kitchen that thinks in embers.”Guide Braise
“Book weeks ahead. Worth every one of them.”Weinlaub Journal
“Smoke, patience and absolute precision.”Stadtkost Magazin
“A tasting menu that reads like a love letter to fire.”The Ember Review
“Zürich's warmest dining room, in every sense.”Raum & Rauch
Reservations
The fire is lit at four.
The first plates leave at six.
Thirty-two seats, two sittings a night. We hold four seats at the hearth counter for walk-ins — everything else books out fast.
Prefer a voice? +41 44 000 00 12 · Groups of seven or more: welcome@brasa.example