Summer, sun & shared dishes

Rich, warm yellow tones, refreshing light blue, luxurious materials, wrapped in the cool green of the park with Lake Zurich glistening through the trees. The new terrace in Baur au Lac’s atmospheric park is a feast for the eyes and combines a sense of wellbeing with a touch of glamorous elegance. ‘Relaxed glamour on the Côte d'Azurich’ is the tongue-in-cheek motto of this oasis in Switzerland's largest city. Not only is the ambience more appealing than ever, the gastronomic concept of the restaurant and terrace has also undergone a light-footed transformation.

While the opening of the restaurant in the historic pavilion will not take place until August, Maximilian Müller's full menu will be available on the terrace throughout summer 2024. Mediterranean cuisine, with all its wonderful ingredients and dishes, takes centre stage – it is no accident that it is on the UNESCO Intangible Cultural Heritage list.

Culinary journey to the south

The menu features Mediterranean classics such as Linguine Vongole and Fritto Misto, and of course vegetarian dishes such as Risotto al Limone and Gnocchi with creamed spinach, truffle and pecorino. But Baur au Lac would not be the Baur au Lac if each dish did not have a unique twist. For example, the shared dish ‘Sea bass in a salt crust’ looks destined to become one of Marguita’s signature dishes.

The menu has sophisticated touches. It is no coincidence that head chef Maximilian Müller and his sous chef Jendrik Wollesen spent six months on a culinary journey of discovery, trying out and discarding many ideas until they found the best products and combined them in an outstanding way.

The wine list has been curated by top sommelier Marc Almert and restaurant manager Aurélien Blanc. The result is a carefully selected list with around 150 wines, meeting the high standards for a relaxed get-together, which perfectly accompanies the dishes created by Maximilian Müller.

If you want to enjoy the flair of Marguita over a relaxed drink with friends, you will find a wide selection on the bar menu. The refreshing ‘Spritz’ creations, such as the ‘Berry Breeze’ – a ‘Spritz’ with homemade berry rum – are a speciality. The wonderfully invigorating Italian classic ‘Sgroppino’ is a drink and dessert in one. The mix of fine lemon sorbet and Prosecco has the potential to become the summer drink of the year. Those who prefer to enjoy non-alcoholic drinks will find a delicious variety under ‘NoLo’.  

Design

Following its successful redesign of Baur's in 2019, the renowned design studio Martin Brudnizki, based in London and New York, was engaged once again for the interior design. Establishments such as the Soho Beach House in Miami and the private members club Annabel's in London are just two of the design icon's other exquisite interior projects. With the mission statement ‘Relaxed glamour on the Côte d'Azurich’, Marguita has created an ambience that is both sophisticated and playful and, most importantly, makes its guests feel good.

Marguita – nomen est omen

The search for a name for the new restaurant that reflected a Mediterranean concept took a long time. In the end, the Kracht family was inspired by the charming Mediterranean tradition of naming restaurants after women in the family. .

Marguita restaurant is actually named after the 5th generation, Andrea Kracht's mother. It is of course only fitting that his daughter also bears this name and thus, the restaurant represents both the roots and future of Baur au Lac.