Marküs

Markus Stöckle's most personal restaurant to date, in the Glockengasse house that was Kaiser's Reblaube until 2021 — twelve courses built on small Swiss producers and the kitchen's own fermentations.

After Rosi closed in 2025, Stöckle has left the Bavarian focus behind for what he calls the most personal and creative chapter of his career. There are two twelve-course tasting menus, one vegetarian and one with meat, both 266 francs. The cooking pulls regional produce through international technique: Zürichsee felchen with doubanjiang made from fermented organic beans grown in the Zürcher Weinland, a clarified quail consommé, fermented vegetables after the Japanese fashion, and a reworked Älpler Makkaronen.

The house at Glockengasse 7 has taken in guests for some seven hundred years; Johann Caspar Lavater and Goethe were both among them, and the Goethe-Stübli upstairs still carries its original panelling. Milan's Studio Dragó has set red lacquered rooms downstairs against that older one above. Reservations are open through the restaurant's website.