The story
On the shores of Lake Zürich, at Utoquai 45, La Muña brings together two of the world’s most dynamic cuisines: Japanese and Peruvian. This is not fusion in the usual sense, but a thoughtful dialogue between the clean precision of Japanese technique and the bold, layered flavours of Peru. The kitchen handles both traditions with equal confidence, resulting in a menu that feels coherent rather than crowded.
The dining room is understated and modern, with a calm that lets the cooking speak. Large windows frame views of the lake and the passing city life, while the interior stays cool and composed. Air conditioning keeps things comfortable in summer, and when the weather allows, outdoor seating extends the experience onto the terrace. The space is wheelchair accessible, and parking is available nearby.
La Muña’s cuisine is rooted in the Japanese-Peruvian tradition known as Nikkei, though the restaurant does not lean on that label alone. Ceviches arrive with bright, citrusy leche de tigre, their acidity balanced by the clean cut of sashimi-grade fish. Tiraditos are sliced with precision, dressed in sauces that draw from both sides of the Pacific—think aji amarillo and soy, or rocoto and yuzu. There are also rolls and maki, but the kitchen’s strength lies in its ability to let a single ingredient, whether raw fish or Peruvian corn, hold the plate.
The cooking is direct, confident, and unafraid of spice. The kitchen knows when to pull back and when to push forward. It is this balance—between restraint and vibrancy, between two culinary cultures—that earned La Muña a place on the Michelin Recommended list.
La Muña occupies a distinctive spot in Zürich’s restaurant landscape. It offers a perspective on Japanese contemporary and Peruvian cooking that feels personal, not derivative. For those who know both traditions, it rewards attention. For those new to them, it offers a generous introduction. Either way, it is a restaurant that earns its reputation one plate at a time.
Recognition
Details
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High quality cooking
We were lucky. To be precise, Thurgau apple-fed pork. Executive Chef Marco Ortolani, always up for bold twists, put it in the oven for a few hours until even the ears turned beautifully crisp. The boss and his new La Muña head chef, Sandeep Tamang, are thrilled with the quality of the pig and prepare the “Suckling Pig from Turgovia” in a way that fits seamlessly into the Peruvian-Japanese La Muña concept: the belly is served elegantly sliced alongside green apple (Sandeep: “After all, the pigs eat apples too.”), while shoulder pieces and crispy crackling are wrapped in a giant bao bun with cabbage salad and hoisin sauce. That’s how it’s done at La Muña on the magical rooftop terrace of La Réserve Zurich. Ortolani aims to outshine the other La Muñas in the Reybier Group, and he’s pulling it off with a fresh kitchen brigade. So where exactly is his star protégé Domenico Zizzi, who previously earned 16 points for the house? In exile, more precisely at the Adula in Flims. He is serving there as executive chef for the first time. The little pig wasn’t the day’s only surprise. A few specials (still) off-menu were added: to start, leche de tigre with Japanese tamago and a fried shiso leaf with Australian black truffle. Followed by a fantastic, chilled cucumber soup with king crab, avocado, lime, lemongrass, and ginger. A detour into the world of sushi: top-tier otoro, nigiri, and gunkan paired with outstandingly good sushi rice. Their handling of carabinero also impressed us: we received the red prawn medallions with Oscietra caviar, accompanied by fried carabinero heads nestled in a thin tempura batter. Ortolani’s wild ride toward fine-dining heaven isn’t really necessary. The classic La Muña menu works just fine too: Suzuki ceviche, hamachi tiradito, shrimp gyoza, grilled chicken with kumquat, coriander, and teriyaki. And naturally, “gindara”—the black cod marinated in miso—is never missing from the offering. Three different business lunches are available at midday.
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