Zurich
What to Expect
Zürich, Switzerland's financial powerhouse, harbors one of Europe's most exciting natural wine scenes hidden within its industrial quarters and lakeside neighborhoods. While the city runs with Swiss precision above ground, below the surface lies a network of rebels and artisans championing zero-sulfur wines. From the gritty, creative energy of Kreis 4's Langstrasse to the post-industrial conversion halls of Kreis 5 (Zürich West), the city offers a unique collision of money and anarchy. Here, Pinot Noir from the local Lake Zürich hills meets orange wines from Georgia, served in former butcher shops, converted shipping containers, and century-old guild houses. The scene is intimate and interconnected—visit one bar, and you'll receive recommendations for the entire circuit. Whether you're diving into experimental Swiss Pet-Nats in Wiedikon or sipping aged Räuschling in a Kreis 4 cellar, Zürich proves that natural wine thrives in the most unexpected places—even between the banking towers.
Kreis 4 (Langstrasse - The Alternative Hub)
The perfect collision of casual and refined. Located on the gritty-chic Langstrasse, Gamper Bar is the little sister to the acclaimed Gamper restaurant next door (by former El Celler de Can Roca chef Marius Frehner). Tall windows and red leather banquettes create an atmosphere where candlelit dates coexist with newspaper-reading regulars at the bar. The list is heavily weighted toward organic and natural European wines—expect skin-contact whites from Styria, natural Champagne from growers, and Swiss rarities from the Zürich wine hills. The by-the-glass selection changes regularly, featuring discoveries like Enderle & Moll's cult Müller-Thurgau or Blaufränkisch from Martin Nittnaus. Food is deliberately simple and unadorned: tins of Portuguese sardines, buttery aged Comté sliced to order, sourdough with olive oil, and house-cured charcuterie. Thursday nights often feature live jazz trios that complete the Art Deco-meets-industrial vibe. No reservations, strict no-laptop policy to enforce conviviality, and the kind of bar where the staff remembers your name—and your palate.
The butcher shop natural wine sanctuary. Metzg (Swiss German for "butcher") is the brainchild of Marlene Halter, a classically trained chef who taught herself butchery and applies the same ethical sourcing philosophy to both meat and wine. This is essentially one-stop shopping for your next dinner party—or immediate consumption. The bottle selection is "all killer, no filler": Frank Cornelissen from Etna, Gut Oggau from Burgenland, Swiss pioneers like Domaine de la Ville from Morges, and traditional cider from Normandy. Marlene works directly with farmers and vignerons she can personally vouch for, prioritizing ecological responsibility over certification labels. The space is tiny and communal—just a few stools and high tables surrounded by hanging cured meats and wine crates. They offer a reasonable corkage fee if you buy a bottle, or wines by the glass to pair with barbecue-centric small plates. The 100-gram portions of cured pork belly are legendary—rich, creamy, with complex umami that demands another sip of red. A place where conversations about American BBQ techniques flow as freely as discussions of Swiss Gamaret.
The Italian-Swiss hybrid with a vermouth obsession. Bar Lupo brings a slice of Turin to the Langstrasse quarter, specializing in natural Italian wines, artisan vermouths, and Mediterranean small plates. The interior is effortlessly cool—terazzo floors, chrome fixtures, and vintage Italian posters. While the focus is Italian—Piedmontese Nebbiolo, Sicilian Frappato, volcanic wines from Campania—they also showcase Swiss producers working with Italian varieties like Merlot and Bondola. The vermouth selection is the best in the city: house-made infusioni, rare batches from small Piemontese producers, and classic Torino styles served on tap with orange peel and ice. The kitchen serves "cicchetti"—Venetian-style snacks like baccalà mantecato, arancini, and marinated anchovies. Weekend afternoons feature "aperitivo proper" from 4-6 PM, where a glass of wine comes with complimentary snacks. The crowd is a mix of Kreis 4 creatives, Italian expats, and wine students from the nearby Höhere Fachschule. Reservations recommended for dinner, but the bar area maintains a welcome policy for spontaneous visitors seeking a Negroni Sbagliato with natural Prosecco.
Kreis 5 (Zürich West - Industrial Conversion)
The urban garden oasis in the concrete jungle. Located in the shadow of the Prime Tower, Frau Gerolds Garten is Zürich West's most beloved open-air venue—a sprawling beer garden meets natural wine paradise built on former railway land. In summer, the container-built structures and wildflower gardens host thousands seeking refuge from the banking district's formality. The wine focus here is "natürlich und unkompliziert"—natural and uncomplicated—featuring magnums of chilled Swiss Müller-Thurgau, Austrian Grüner Veltliner from biodynamic producers, and light reds from Ticino served in plastic cups without pretension. The kitchen rotates through various street food concepts, from wood-fired pizza to Vietnamese bánh mì, all designed to pair with high-acid, low-intervention wines. In winter, the wooden pavilion transforms into a fondue parlor serving "Fondue Gerolds" with natural wine pairings—try the Räuschling from the Zürich hills with your melted cheese. The crowd is pure Kreis 5: tech workers from the nearby Google offices, artists from the Rote Fabrik, and locals who've watched this neighborhood transform from industrial wasteland to cultural hub. No reservations, self-service, and the best people-watching in Zürich.
The railway arch natural wine cathedral. Tucked beneath the railway viaduct in the Markthalle IM VIADUKT—Zürich's trendiest food hall—this wine bar occupies a vaulted brick arch that once serviced steam locomotives. The setting is spectacular: 12-meter ceilings, industrial chandeliers, and communal tables hewn from reclaimed railway sleepers. The wine program focuses on "nachbarschaft"—neighborhood producers—with an emphasis on the Zürich wine region's urban vineyards. Try the Schiterberger Himmelsleiterli Pinot Noir from the steepest hill in canton Zürich, or experimental Pet-Nats from the city's western vineyards. The bar shares space with the Markthalle's artisan food vendors, allowing for unique pairings: oysters from the Normandy coast with Chasselas, or raclette from the Engadine with local Pinot. They host "Wein & Wissen" (Wine & Knowledge) tastings every Tuesday evening, where local winemakers present their latest zero-sulfur experiments. The atmosphere is bustling and democratic—families lunch beside bankers, students share bottles with artists. A testament to how natural wine can democratize even Switzerland's most expensive city.
Kreis 3 (Wiedikon - Urban & Trendy)
The neighborhood institution with wine list awards. Silex has earned recognition from Star Wine List for its careful curation of both Swiss and international wines, striking a perfect balance between conventional classics and natural outliers. Located in a converted Wiedikon apartment with farmhouse interior—wooden walls, rustic benches, and vintage ceiling lights—the space feels like dining in a sophisticated friend's living room. Chef Thomas Brandner and host Francie Witter prioritize organically grown local products, with a menu that changes based on the morning's market arrivals. The wine list is anything but mainstream: expect conventional Burgundy sitting comfortably beside zero-sulfur Jura wines, or structured Barolo next to experimental Czech orange wines. Their "Felchen" (whitefish from Lake Zürich) pickled with cucumber and green chili oil, paired with a crisp Zürich Riesling, has achieved local legendary status. The atmosphere is deliberately welcoming and down-to-earth—no white tablecloths, no pretension, just serious wine and honest food. Reservations essential for dinner, though the bar accepts walk-ins for spontaneous glasses and snacks. A model of how natural wine integration can work in a traditional restaurant setting.
The Catalan vegan natural wine monument. Owner Zizi Hattab, one of Zürich's most exciting young chefs, has created a living tribute to her Catalan homeland in this cozy corner bar near the border of Kreis 3 and 4. The entire concept is vegan—both food and wine—but far from the worthy, self-denying stereotype. The wine list focuses on organic European producers with strong natural wine representation: Xarel-lo from Penedès, Garnacha from Montsant, and Swiss vegan-certified Pinots. The pintxos and tapas are all plant-based but deeply satisfying—patatas bravas with cashew aioli, grilled padron peppers with sea salt, and mushroom croquetas that rival any Barcelona bar. The space is intimate and colorful—terracotta walls, hanging plants, and vintage Spanish posters. Weekend mornings feature "esmorzar de forquilla" (fork breakfast)—hearty Catalan-style brunches with pan con tomate and cava. The crowd is young, political, and artistic—Kreis 3's creative class mingling with Spanish expats and climate activists. Proof that natural wine and vegan cuisine can be indulgent, joyous, and unapologetically fun rather than restrictive.
Kreis 1 (Old Town - Historic Guilds)
The 200-year-old wine library with natural evolution. This creaking wood-clad corridor on the edge of the Old Town has served as a wine tavern since 1825, making it Zürich's oldest continuously operating wine venue. Taken over in 2008 by sibling duo Yücel and Ebru Ersan, Isebähnli maintains its historic charm—stainless-steel kitchen visible through a mousehole window, ancient wood paneling, and access to 800-year-old cellars beneath the building—while embracing natural wine's modern revolution. The list is legendary: verticals of Bordeaux (1910-2020), Burgundy (1959-2021), and Swiss rarities from producers they know personally. However, the "short list" offered daily focuses on wines at their absolute peak drinking window, including natural wines that have aged gracefully—proving that zero-sulfur wines can develop complexity for decades. Guest chefs rotate through the tiny kitchen, serving French-inflected tasting menus that change weekly. The natural wine selection emphasizes "vin de garde"—age-worthy bottles from Jura, Savoie, and the Swiss Valais that challenge assumptions about natural wine's longevity. Reservations essential; this is intimate dining with only 20 seats. A bridge between Zürich's medieval wine traditions and its natural wine future.
The Belgian beer temple with natural wine secrets. While primarily known as Zürich's premier Belgian beer bar—with 200+ Trappist and lambic selections—Nüetnigenough harbors a surprisingly deep natural wine list hidden beneath the hop obsession. Located in a crooked medieval lane near the Fraumünster, the bar occupies a 14th-century building with low ceilings, stone walls, and candlelit intimacy. Owner Stefan discovered natural wine through the "metaroots" connection between natural brewers and winemakers, and now dedicates a third of his list to wild-fermented, zero-sulfur bottles. The crossover is natural: gueuze lovers gravitate toward sour, oxidative Jura wines; saison drinkers appreciate pét-nats and ancestral method bubbles. They specialize in "wild fermentation across categories"—pairing Orval with Savagnin, or kriek with cool-climate Gamay. The food is Belgian-Swiss fusion: moules-frites with Räuschling instead of the usual wheat beer, or carbonnade flamande with natural Pinot Noir from the Aargau. The atmosphere is convivial and slightly chaotic—no reservations, communal tables, and regulars who treat the place as their living room. A reminder that natural wine shares DNA with the wilder corners of the beer world.
Kreis 2 (Enge - Lakeside Elegance)
The French bistrot natural wine sophistication. Located at Tessinerplatz near Bahnhof Enge, Choupette brings Parisian flair to the lakeside bourgeois-bohème set. After-work crowds gather at the bar for oysters and grower Champagne, while the dining room serves classic French bistrot cuisine—steak frites, tartare, sole meunière—paired with an increasingly natural-leaning wine list. Sommelier Marc has championed zero-sulfur producers since 2019, sneaking natural wines onto the list disguised as "artisanal" selections to avoid frightening the traditional Enge clientele. The result is a stealth education: regulars who come for Bordeaux discover they prefer the Loire Cabernet Franc, and Champagne drinkers convert to Crémant du Jura. The bar area is the true natural wine hub—high tables, zinc countertops, and a chalkboard featuring daily-changing "vins du moment" from small producers. Wednesday evenings feature "apéro sauvage" where natural wine enthusiasts gather to blind-taste orange wines and discuss the latest controversies in sulfur-free winemaking. The terrace overlooking the square is prime real estate on sunny days—arrive early or reserve to secure a spot for people-watching with your Pét-Nat.
The alternative cultural center lakeside wine outpost. Located within the Rote Fabrik (Red Factory)—Zürich's most important alternative cultural center—this lakeside bar serves the artists, activists, and concert-goers who frequent the venue's punk shows, experimental theater, and underground exhibitions. The wine list reflects the anti-establishment ethos: strictly natural, strictly anti-industrial, featuring cooperatives from Sicily, anarchist producers in Catalonia, and Swiss "rebel" winemakers from the Jura border regions. The setting is spectacular—a wooden deck literally overhanging Lake Zürich, with the Alps visible on clear days and the sounds of rehearsal studios drifting across the water. They serve "protest wine" by the plastic cup—affordable, unpretentious, and designed for thirsty culture workers. The kitchen offers vegetarian and vegan fare sourced from the nearby cooperative garden. Summer brings the "Seebar" (Lake Bar) to life with swimming access, while winter hosts "political wine tastings" where leftist theory is discussed over natural bottles. No dress code, no reservations, and a strict policy of inclusivity. The perfect synthesis of Zürich's two faces: the pristine lake and the revolutionary underground.
