Chef Markus Stöckle has opened Marküs, a new restaurant at Glockengasse 7 in Zurich’s historic Altstadt.
The restaurant represents Stöckle’s latest project following a career spanning traditional Bavarian inns and internationally recognised kitchens, including Heston Blumenthal’s The Fat Duck in England.
Marküs is centred on a seasonal tasting menu drawing heavily on relationships with producers around Zurich, alongside in-house fermentation and an ongoing scientific collaboration with ETH Zurich.
Dishes include From Raw Nature to Cooked Culture, featuring seasonal vegetables from Martin Blum of Hof Blum in Samstagern on the southern side of Lake Zurich.
Stöckle has also developed his interpretation of the traditional Swiss mountain dish Älpler Makkarone.
Lake Zurich whitefish from Samuel Weitmann is served with doubanjiang made using fermented beans from Beatrice Peter and Jorge Vasquez of Grüthof in Wildenbach, alongside scallions and fresh sansho pepper from Esther Ratgeb and Matthias Brück in the Zurich Oberland.
The restaurant occupies a building dating from 1260, with its historic character incorporated into a contemporary interior created with Milan-based Studio Dragó.
The ground floor features lacquered red walls and black detailing, while the upper-level Goethe Room retains its historic wood panelling.
Ceramics, including plates and candle coasters, have been designed by Stöckle and produced with local design company Studio Idakumori.
Porcelain cutlery rests have also been developed using a technique adapted from the restaurant’s pastry work and are hand-piped by Stöckle and his team.
Glassware includes pieces from Viennese glassmaker J. & L. Lobmeyr, while music has been incorporated into the dining experience through a vocal-free selection intended to accompany rather than dominate the room.
Stöckle said: “It’s a true honour to cook in this location and feel the energy and history of the building.
“There’s an incredible sense of freedom here for me. I see myself as a caretaker of a 700-year-old story of hospitality, and I can’t wait to share our vision with our guests.”
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