Veltliner Keller

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: jumbo shrimp with tomato herb sauce, osso buco with saffron risotto, and dessert mousses.