Fischerstube

An imposing, metre-high grey-brown thatched roof, heavy metal piles anchored directly in the water, a view over blue Lake Zurich and up to the mountains beyond. When you stroll past the Zürihorn you instantly notice the renovated Fischerstube and its unusual design. The original wooden pile building has stood here on the Zürihorn since the national exhibition of 1939. At that time, the building was one of the main attractions of the exhibition, together with the Fischerhütte right next door. After the exhibition, the restaurant and hut were added to a list of buildings worthy of conservation and allowed to remain.

‘The people of Zurich were able to enjoy it for almost twenty years, but then the building burned down to the ground in 1956’, says Gregory von Graffenried, the assistant manager who runs the newly opened Fischerstube. ‘After the fire in 1956, the building was rebuilt in the same style, but in the course of the 2000s many of the wooden piles became rotten and were in danger of collapse.’ So the city council decided to redevelop it. ‘For the historic roof, reeds were imported from Slovakia and expert thatchers were specially flown in from Denmark’, says Gregory.

The Fischerstube – or rather the Fischerdorf, the fishing village – reopened on 1 July 2021. A village, because in addition to the Fischerstube and Fischerhütte, the jetty, garden, veranda, kiosk, lounge and terrace are now open to visitors. ‘The food on offer is slightly different in each one. Each part of the village has its own merits’, explains von Graffenried. For example, the Fischerstube serves real classics like battered fish and Wiener Schnitzel, but also lots of vegetarian dishes. ‘We want to offer a balanced menu that includes fish, meat and veggie options.’ Meanwhile, the Fischergarten and kiosk are self-service operations offering somewhat simpler dishes, such as fresh salads, juicy burgers, fries and homemade ice cream and cakes. ‘And the Fischerhütte is the perfect place for events and celebrations, right on Lake Zurich’, says von Graffenried.

Sustainability and regional food are the mainstays of the entire business. Almost all the produce comes from Switzerland. ‘We try to buy locally and work with local partners’, says von Graffenried. For example, the flour comes from Wollishofen, the eggs from Thalwil, and many of the wines from the opposite shore of Lake Zurich. ‘We also make a lot ourselves – including pasta, ravioli, dressings, iced tea and chocolate cake.’

For the city council – but also for the operators – it was important that the Fischerdorf once again became a place for the whole of Zurich. Von Graffenried explains the concept: ‘Everyone should feel welcome here, in terms of both the food and the prices. Even a worker from Schwamendingen should be able to afford dinner here without having to fork out 500 francs.’ They also didn’t want the Fischerdorf to be dominated by private parties. ‘We don’t want to have to tell our guests every Saturday that there’s no space available again because some private party is taking place. For events, we have the Fischerhütte next door.’

Sustainability and regional food are the mainstays of the entire business. Almost all the produce comes from Switzerland. ‘We try to buy locally and work with local partners’, says von Graffenried. For example, the flour comes from Wollishofen, the eggs from Thalwil, and many of the wines from the opposite shore of Lake Zurich. ‘We also make a lot ourselves – including pasta, ravioli, dressings, iced tea and chocolate cake.’

The Fischerdorf – with its new veranda and terrace, a jetty for visitors who arrive by boat, its shady garden and welcoming Fischerhütte – should offer everyone exactly what they are looking for. ‘We want to be a place where Zurich locals and tourists alike feel comfortable. Where you can go out for a good meal with friends and family or just enjoy a beer or an ice cream in the garden.’