A longstanding favourite on the Zürich scene, Blaue Ente (Blue Duck) was taken over by husband and wife team Magriet and Peter Schnaibel in 2010. Moving back to Zürich after a number of years at the Taggenberg restaurant in Winterthur, Magriet runs the restaurant whilst Peter cooks up a storm in the kitchen.
Located in the Mühle Tiefenbrunnen, a 19th century mill, the industrial legacy has been incorporated into décor, with grey stone walls, a large metal bar and a stonking piece of machinery in the centre of the room.
The menu is short and inventive, focused on seasonal ingredients and served up with style and imagination. Sweet corn soup is enlivened with truffle and guinea fowl roulade, fillet of beef is perfectly cooked and the duck liver is unsurprisingly delicious. A well-informed sommelier is on hand to guide you through the comprehensive wine list. Beloved by courting couples, Blaue Ente is perfect for a celebratory evening or impressing on a first date.