Drei Stuben — Restaurant in Zurich

A good year after my first visit, I have to add a few words and stars... extraordinary, surprising and heartfelt. The team here does a fantastic job, both in terms of service and on the plate. Just take this starter... Metzgete ravioli! It's written in two languages, but for lack of words, German and English are practically the same. And it's just as difficult to describe this potpourri of flavours. I mean, I came here for the game and, hey, what's this? Metzgete starter?🤔 I chose it anyway because I was simply curious... it was amazing. The idea, the precise execution and the enjoyment. How weird do you have to be to make something like this 😉... but it made me really happy.

And served with so much charm, attentiveness and humour. Great!

A great new discovery. Beautiful restaurant ... Old wood combined with subtle green, light upstairs in the "Stube" and in the same tone in 2 further steps up to the toilets in the cellar to a slightly darker green, which is also reflected in the colour of the menu card. The same style is also used in the kitchen. Beautifully designed plates without gimmickry but still with a potpourri of flavours and cleverly chosen ingredients. The capuns are marvellous. The duck is a little tough, but that's the only blip in the cosy evening. The service is super pleasant. The menu is small but every dream can be fulfilled with this great selection. The wine list is just as small but wonderful. I'll...

The outside terrace is really nice, but the seating is a little bit uncomfortable. We started we a few snacks, the mushroom croquettes and the pralines. It was a bit confusing as the pralines looked like croquettes and the mushroom croquettes looked like pralines... but anyway the issue was the pralines were chewy and I did find a chunk of fat in mine...OK I understand it is oxtail but still didn't expect this. For the main course I went for the famous cordon bleu...it was OK, apart from they forgot to bring my salad and I nearly broke a part of mouth when I found a sharp cocktail stick hidden inside....the staff told me this is normal and is the only way to make a rolled cordon bleu? Mmm didn't have this issue at restaurant Rosi. I would understand if the stick was stuck from top tp bottom to hold the shape, but my stick was at a horizontal angle and hiding in a pool...

I recently had the pleasure of dining at Drei Stuben, and I must say, it was an absolutely lovely evening. The place is really nice a perfect mix between elegance and coziness.

The service was very friendly and knowledgeable; she greeted us with warm smiles and genuine enthusiasm, providing spot-on recommendations.

The food was amazing! They made everything with such care, using high-quality and regional ingredients. Our favorites were the mini cordon bleu and the Free-range pousin.

The whole evening was just awesome. The place, the service, and especially the food made it a night to remember. If you're looking for a place with a nice vibe, friendly people, and delicious food, Drei Stuben...