Capet

T Tiberiu Hrihorciuc 627 reviews · Local Guide 11 July 2026

You know, in my life I've dined in places most people only read about, and I've learned that the truly rare thing isn't the food. It's the person who understands theater. Lala understands theater. She did something I've seen perhaps a handful of times in all my years of eating my way across three continents: she changed languages the way a great actress changes costumes. An Italian wine arrives, and suddenly we're in Italian. A French-inspired dish, and the French rolls out like silk. And the moment we returned to Swiss soil, the words softened and rounded, the way they do here and nowhere else. That, my friend, is not service. That is performance. The lamb skewers were divine. They took me somewhere I hadn't been in a very long time: childhood. And when a plate does that, you don't ask questions. You simply order a second one. Which I did. The wine list? Extraordinary. Curated by someone who clearly gives a damn. I'll confess, I walked in expecting very little. I walked out planning my return, with more friends, more appetite, and considerably higher expectations. Funny how life works that way.

O Oleg xu 1 review 22 May 2026

You can feel that people in Europe have the energy and passion to genuinely care for their restaurants, for example, this place seems to have chosen cutlery from some small French artisan brand. Starter — Fried Blood Pudding, Bitter Leaves & Fermented Chili Mayo: The blood pudding is a bit too spicy. When serving, the staff said "be careful, it's super hot", I thought they meant temperature, but clearly it's because the full experience of a place like this is meant to be different wines paired with different dishes, but this level of spiciness makes it hard to find a wine you'd want to keep drinking alongside the food to keep eating. I think something sweeter would have made more sense as accompaning greens, paired with the crispness of a dry white to tame the heat of the blood pudding. I had ordered a sweet non-alcoholic drink, which worked since blood pudding doesn't feel heavy, so a non-wine pairing was fine here. Main — Grilled Half Poussin, Green Peppercorn & Onion Sauce: I think the grilled poussin was a miss? The skin was soft rather than crisp, they didn't seem to go the more common crispy-skin route. But poussin is inherently hard to flavor through, and the onions and sauce around it don't really make sense without the textural contrast of crispy skin to play against. Overall the dish was on the oily side, but that does make it well-suited to wine pairing.

B Bayan Furutan 65 reviews · Local Guide 24 February 2026

Absolutely fabulous!! The food was creative, local, and well balanced. Deep flavors, welcoming staff, and a cozy and sleek ambience. Definitely my new favorite restaurant in town. Every dish was well thought out, and the progression is exactly right. Some highlights were the sourdough bread and smoked butter, the poussière, and the chicken liver pasta. For sure coming back soon 🫀

C Carmen Monica Iordache 31 reviews · Local Guide 22 February 2026

I booked this restaurant after I saw an instagram recommendation and I totally loved it. The stuff was very friendly, taking the time to explain the concept and answer all questions we had. They collaborate with a farm so the menu changes often depending what is available in the week. The plating was very nice, also the actual plates were interesting. The food was excellent 💕 Overall I totally recommend this place.

Z Zeynep Aylin Talu 53 reviews · Local Guide 17 November 2025

Beautifully put together, and full of little details that show how much care goes into the kitchen. Nothing feels fussy, just genuinely well-crafted and delicious. The wine list is a highlight, with interesting bottles from Switzerland and beyond. Overall, Capet delivers a relaxed but refined experience. A great find in Zürich.