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Perched atop The Circle in Zürich, Sablier Rooftop Restaurant & Bar offers an exquisite culinary journey with a focus on sophisticated French cuisine. With 14 GaultMillau points, Chef Daniel Kirchmeier crafts modern, casual dishes that celebrate classic flavors alongside innovative preparations, set against a backdrop of elegant design and panoramic views.
Starters
Begin your meal with refined starters that highlight fresh, premium ingredients and creative pairings. Indulge in the razor-sharp brininess of Huîtres Marennes No. 2 , or savor the vibrant scallop tartar crowned with luxurious Osietra caviar and a lively tomato and herb vinaigrette in the Tartare de Coquilles St. Jacques . The Oeuf Poché offers a silky poached egg resting on a bed of spinach and celery, enriched with delicate truffle notes. For a comforting touch, the Crème de Topinambours presents a luscious Jerusalem artichoke cream soup, paired with crisp bread and an exotic hint of tonka bean.
- Variation de Salsifis – a delicate mix of salsify with walnut, pear, and purslane salad bringing earthy and fresh contrasts.
- Ravioli au Chou Frisé – kale ravioli filled with tangy goat cheese and infused with subtle tarragon essence.
- Escalope de Foie Gras de Canard Rôtie – pan-seared goose liver paired with mushrooms, parsley, and a luscious port wine sauce served with brioche.
Mains
The main courses at Sablier are a celebration of French culinary artistry, showcasing a rich variety of seafood, meat, and vegetable dishes that are both visually stunning and delightfully flavorful.
- Truite Saumonée – an elegant salmon trout dish enhanced with crème fraîche, cranberry, yogurt, granola, and baked apple for harmonious textures and tastes.
- Cardon Genevois – a refined cardoon artichoke preparation with Comté cheese, polenta, onion, truffle, and flowersprout.
- Champignons Forestières – a forest mushroom ragout served with Jerusalem artichoke, almond, and savory vegetable gravy.
- Bouillabaisse – a classic seafood stew with sea fish, shrimp, fennel, and a robust Sauce Rouille.
- Poulpe Grillé – grilled octopus complemented by quinoa, beetroot, lemon, and a touch of champagne.
- Filet de Turbot – delicate turbot filet served with leek, sweet potato, cured ham, and aromatic saffron.
- Filet et Joues de Veau – veal filet and cheek cooked to perfection, paired with carrot, porcini mushroom, and celery.
- Canette à l'Orange – a classic duck breast entrée with duck dumpling, pumpkin, orange, and shiitake mushrooms.
- Filet de Boeuf – premium beef filet complemented by spruce, potato gratin, parsnip, romanesco, and pointed cabbage.
For a truly indulgent experience, explore the Menu Dégustation , featuring a selection of exquisite French delicacies served in four expertly curated courses, optionally paired with perfect wines. The Seafood Platter on an elegant étagère offers the freshest oysters, fish, and shellfish complemented by a glass of champagne — an ideal choice to elevate your dining experience.
Desserts
The dessert selection is a refined conclusion to your meal, with inventive flavors such as the celebrated chocolate dessert accented by tart cranberries and earthy beetroot, leaving a lasting impression on your palate.
Drinks and Specials
Sablier’s bar complements the gourmet menu with an impressive cocktail selection crafted by expert mixologists, offering both classic and innovative drinks. The atmosphere invites guests to unwind with a finely balanced cocktail, perfect for a pre-flight stop or evening relaxation. While the wine selection includes notable bottles, attention to serving practices is important to maintain quality. Beer options are also available to suit diverse tastes.
