Widder, Zurich

"My visit to the Widder is one of my culinary highlights this year. Stefan Heilemann has an unmistakably unique style of cooking, which is clearly reflected in his dishes. The French free-range duck, the tuna and the red mullet were clearly at three-star level. The only point of criticism: the two desserts looked too similar, even if the flavours were different. The Widder is being touted as one of the upcoming three-star restaurants in Switzerland, but we'll see next year whether it's enough." (Published in January 2025)

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