AMEO Restaurant, Zurich
At AMEO, art and cuisine meet – and every two to three months, in a completely new way. Each exhibition provides inspiration for a different four to six-course menu. That means there’s never a shortage of topics for conversation, as two topics are settled: good taste and art.
Fine dining and the enjoyment of art
Take a seat in a unique kind of gallery – a place where art isn’t just shown, but also served. A place in which fine dining takes on a whole new dimension. With precisely balanced flavor compositions, the highest quality ingredients, and dishes that match the works on show both aesthetically and gastronomically. It’s the unconventional combination that delights – whether you’re more a fan of art or of gastronomy.
The wine list at AMEO is also lovingly curated. Co-founder and Head of Service & Wine Maximilian Dullinger knows many winemakers personally – and discovers surprising wines that fall outside the mainstream all the time: wines that might also be described as works of art.
What do the guests order, what does the chef love?
Head chef Julien Mühlebach could never do without tender braised beef in rich Burgundy wine, refined with root vegetables, mushrooms, and bacon. The meat is cooked for hours until it melts in your mouth. It is served with a buttery potato purée made from Albula potatoes by Freddy Christandl. The “Noix Gras” – a vegan nut terrine that is very reminiscent of foie gras in taste and texture – has received particular praise from guests. From November, it will be part of the Christmas surprise menu.
