The story
Baur's sits within the Baur au Lac, one of Zürich's most storied addresses on Talstrasse, and it carries that heritage with confidence rather than nostalgia. Described by the hotel itself as "an irresistible collision of warmth and elegance," the brasserie is a meeting place for hotel guests and locals alike — drawn together for lunch, an aperitif, a proper dinner, or a late digestif.
The space is animated by contemporary art from Louise Bourgeois, Rashid Johnson, Rodney Graham and Rita Ackermann, giving it an urban energy that sets it apart from the quieter refinement found elsewhere in the building. The atmosphere is lively without being loud, and the European brasserie format — generous, unfussy, sociable — suits the room well.
The kitchen leans into brasserie classics with a sharp sense of occasion. Wednesdays revolve around a Beef Wellington, offered as a weekly ritual rather than an afterthought. The bar side of the operation is equally considered: the Edigroni, a house twist on the classic Negroni, has become something of a calling card, and the Sgroppino is offered seasonally for those who want something lighter and effervescent. The Sunday brunch has its own following.
Baur's Bar was named Best Hotel Bar — first place — at the Swiss Bar Awards 2025, a recognition that reflects just how seriously the drinks programme is taken. The kitchen, meanwhile, holds 14 Gault Millau points, placing it firmly among Zürich's reliable European dining destinations.
The broader Baur au Lac operation has been curating wine for over 180 years through Baur au Lac Vins, and that depth of knowledge filters through to Baur's. The Wine Spectator recognised the hotel's cellar with its Best of Award of Excellence, a mark of a list that goes well beyond the expected. For guests who care about what's in the glass, this is a meaningful detail.
Baur's shares the Baur au Lac with Marguita, the hotel's Mediterranean restaurant, and Le Hall, the all-day lobby lounge. Together they cover the full range from a quiet morning coffee to a long Mediterranean-inflected dinner. Baur's occupies the middle ground with the most distinct personality — part brasserie, part bar, part gallery — and pulls it off without effort.
Recognition
Ambience
Details
History
Upscale French-style brasseries are currently trending. This is evident in the success of the stylishly appointed Brasserie Baur’s, which has quickly cultivated a loyal regular clientele through its consistency and elegance. After all, you can always count on the evergreen dishes from “Baur au Lac” head chef Olivier Rais here—the rum-infused beef tartare, sole à la meunière, or Chateaubriand. We were also thrilled by the seasonal menu: crusty bread with salted butter and a delicate spring salad featuring goat cheese and herb vinaigrette. A hand-cut smoked trout tartare with a bright citrus note. Crisp asparagus in hollandaise sauce, accompanied by thinly sliced, generously portioned ham. A superb Milanese piccata, almost upstaged by a wonderfully creamy saffron risotto. And a classic lemon tart with sour cream ice cream to finish. An impressive wine list featuring exciting cru wines available by the glass.
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