Chef de Cuisine Horst Petermann has been one of Switzerland’s most famous chefs for decades with his Petermann’s Kunststuben in the Küsnacht district a bit outside Zürich. Rico Zandonella has been working as Horst Petermann’s protégé for many years and is today the new Head Chef of the renamed restaurant – Rico’s Kunststuben.

You walk right from the street straight into the small dining room of just 45 seats, but in summer a flourishing outdoor terrace adds another 40 seats. The more than 30 years old restaurant was recently renovated in a more artistic style that took us a while to appreciate.

Go with a tasting menu at Rico’s Kunststuben and join the Head Chef’s somewhat philosophical and artistic view of the French cuisine. At the restaurant you will have taste bud friends such as the Mosaik of goose liver with apple jelly, tarte of celery and caramelized almond and Fried halibut with vegetables, lemongrass and sesame cracker, all with perfect wine pairings.

Most of what we have had at Rico’s Kunststuben has been cooked to perfection and all done perfectly by the French haute cuisine classical cooking book, except for a few dishes like the Pigeon breast stuffed with black truffles and pistachio on cedar jus. The texture and the taste of that dish do not match up to the rest of the menu and should not be chosen for an impeccable evening at Rico’s Kunststuben. However, the Fried scallops wrapped in bacon on asparagus with tangerine cinnamon oil is one of the best scallop dishes out there. Everything with it is wonderful and an absolute must when you dine at Rico’s Kunststuben.

It is an intimate experience to eat in Rico Zandonella’s small dining room. You will hear other guests talking, you will smell the cheese platter close to you and notice other nuisance that maybe not makes the most comfortable dinner, but everything about Rico’s Kunststuben is genuine and it is one of Switzerland’s must restaurants.

Written by Andy