"Dining Amidst Museum-Quality Art Open since 1924, Zurich’s most esteemed classic restaurant exudes wealth—mahogany wood paneling, glittering chandeliers—and patrons would need a lot of it to dine here, too. (The veal steak with morel sauce and spätzli, a favorite, is an eye-watering 68 Swiss francs.) But some say the museum-quality art collection—with works by Picasso, Chagall, Matisse, Mirò and Braque—make dining here well worth the splurge."

"Paradeplatz's Iconic Beer Hall Sure, the menu comes in a dozen languages, but Zeughauskeller is no mere tourist trap. Occupying a 15th century building on Paradeplatz, the setting—arched windows, wooden ceiling beams and stone columns—is transportive, while traditional dishes include the Bürgermeister Schwert (veal steaks pounded thin and wrapped around a long sword blade and grilled). The house beer is an exclusive from the local TurbinenBräu brewery."

"A History of Vegetarian Cooking at Hiltl With its sausage-centric food culture, Zurich may not be the most likely home for the world’s oldest vegetarian restaurant, but family-owned Hiltl has been serving up vegetarian fare for over four generations. This restaurant competes with the city’s great gourmet empires and attracts vegetarians and carnivores alike with its inventive cuisine and sprawling buffet. Over the past hundred years, its offerings have evolved from simple and starch-heavy to exotic and globally inspired. Go not only for the food but the experience: The three-story building includes a cocktail bar, a nightclub and cooking instruction area. Sponsored by Swiss International Air Lines"

"Guild Hall Dining with a View of the Münsterhof Zurich’s original 14 guilds were established in Medieval times to represent different crafts- and tradesmen, and their grand, stately buildings that still dot the city are a testament to their one-time power. Fortunately, most are well-preserved and now serve as fine restaurants. Zunfthaus zur Waag, house of the guild of wool and linen weavers, has a Biedermeier-style dining room with lots of wood-paneling, stained glass windows, and a terrific view of the Münsterhof. The dish to order is the Zürcher Geschnetzeltes, the classic Zurich specialty of pan-fried veal with a creamy white-wine sauce."

"Traditional Specialties Along the Limmatquai At this 18th century guild house along the Limmatquai, tourists huddle under blankets around outdoor tables indulging on “fondue à discrétion” (all-you-can-eat fondue). Meanwhile, locals dine upstairs on traditional specialties like the meaty Zurich “Ratsherrentopf” (Councillor’s pot) of beef, veal, pork and roast bacon served with carrots, peas and rösti in an atmospheric setting of carved pillars, coats of arms and oil paintings. Photo © Christian Beutler/Zürich Tourismus."

"A Century-Old Brasserie in the Niederdorf The right bank of the Limmat is home to the busy, cobblestoned Niederdorfstrasse, lined with bustling cafés, bars and restaurants, none more bustling than the sprawling over-a-century-old Johanniter, a can’t-miss-it spot with its giant Swiss and Zurich flags marking its entrance. Inside, patrons dine on huge portions of traditional specialties like raclette (melted cheese served with potatoes and pickled cucumbers and onions) under tall, vaulted ceilings."

"A Stunning Glass Dining Room in a Landmark Hotel Baur au Lac, the grande dame of Bahnhofstrasse hotels open since 1844, is home to the city's most beautiful restaurant, with a stunning glass gazebo with Lalique chandeliers overlooking the hotel’s private park. Chef Laurent Eperon’s dishes are mostly contemporary takes rooted in French technique, though the menu has a special “Veau Suisse” section that includes a meltingly tender glazed veal knuckle that's been cooked overnight."