French cuisine is the mother of all cuisines and has shaped today's cooking mindset like no other. Since the early modern period, it has been regarded as one of Europe's most influential national cuisines. French cuisine is world-famous for its quality and versatility. Exactly this quality and versatility combined with Swiss influences can be experienced in the Hotel Schweizerhof's own French restaurant in Zurich – the La Soupière.
History of Hotel Schweizerhof Zürich
In the last quarter of the 19th century, after the construction of Zurich's main station, Bahnhofplatz became an important centre of Zurich's hotel industry. During this time, the first Grand Hotels were built on the Bahnhofplatz. The Hotel Schweizerhof was built in two stages between 1877 and 1881, according to the plans of the architects Heinrich Honegger-Näf and Julius Bosshard. It initially consisted of two buildings at Bahnhofstrasse 93 and Bahnhofplatz 7. In 1880, the building Bahnhofstrasse 91 was integrated into the hotel and in 1893 the house Lintheschergasse 24 was integrated, so that since 1893 the hotel consists of four buildings.
The restaurant La Soupière is known for its exquisite French cuisine prepared by Chef Martin Fencz and his team. The menu at La Soupière features freshly prepared French classics. From meat and fish to vegetarian specialties, which are combined in new flavours. The restaurant is very elegant and exudes the charm of a typical restaurant in a Grand Hotel. The tables are set wide apart, which guarantees discretion and exclusivity. The extraordinary charm and the personal service of the Maître d’hôtel, Helmut Stadlober, makes you feel in good hands. The whole service is excellent and is still handled classically and courteously at La Soupière.
First of all, we were served a wild mushroom mousse as an amuse bouche. This mousse immediately stimulated our taste buds, which made us crave the starters.
For starters, we had a beautiful seafood salad with a light dressing. We also tried the broth with quail egg. Both excellent dishes, whereby the seafood salad surprised us with its lightness and purity of taste.
For the main course, we once again chose a classic of Zurich, sliced veal Zurich style with veal kidneys and rösti and grilled beef entrecôte with potato gratin and vegetables. The sliced veal Zurich style was served directly from the pan and tasted divine. The entrecôte was very tasty, but the presentation could not quite convince us. It was arranged very simply. We expected more here.
The dessert is a real highlight and an eye-catcher at La Soupière. A large selection of homemade patisserie is offered “à discretion” on a trolley. It's pretty hard to make a choice because everything just looks incredibly tasty. We decided on a strawberry rhubarb tartlet and a strawberry cream slice – epic!
The visit to La Soupière was a real experience. Starting with the hospitality and the extraordinary service in a quiet and sophisticated ambience, which was rounded off by fine and classic French cuisine. A real recommendation for a business lunch or a nice evening for two. Helmut Stadlober, alias Helmi, is a real unique specimen and will keep us in good memory.
Starters: from CHF 19.00 to CHF 36.00
Main courses: from CHF 32.00 to CHF 72.00
Desserts: from CHF 22.00 to CHF 24.00
Hotel Schweizerhof Zürich
Restaurant La Soupière
Phone: +41 44 218 88 88