Veltliner Keller Review
Though its rich, carved-wood decor borrows from Graubündner Alpine culture, this dining spot is no tourist trap. The house, built in 1325 and functioning as a restaurant since 1551, has always stored Italian-Swiss Valtellina wines, which were carried over the Alps to Zürich. There is a definite emphasis on the heavy and the meaty, but the kitchen is flexible and reasonably deft with more modern favorites as well: seafood in saffron sauce, chopped veal with mixed mushrooms and delicious fruit sorbets.
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