«Carlton», Zürich
25 years of “Carlton” on Bahnhofstrasse!
“WE PULL IN THE SAME KIT”
Daniela and Markus Segmüller can toast an anniversary: 25 years of Carlton! The excellent, culinary-wise often somewhat underestimated restaurant on Bahnhofstrasse is something like the jewel of the ever-growing Segmüller Collection. Recipe for success: A good nose for trends and locations. An exemplary treatment of the employees. Courage to try something new (“Sablier” in the Circle at the airport, “Roof Garden” in the Globus department store). And: “Daniela and I have been pulling together for 25 years and really enjoy our job,” says the patron.
Black Angus tartare or a duo of veal and tuna
Zurich Geschnetzeltes and Wienerschnitzel are also available here - as befits a guild house (St. Niklaus-Zunft) a stone's throw from Zurich's Bahnhofstrasse. But chef Philipp Heering has much more to offer: the Black Angus tartare with caviar and egg cream is wonderful. What lies behind the “veal and tuna duo” is also: a top-class “Vitello Tonnato”, with raw marinated veal fillet and yellowfin tuna. In the main course, the piece of lamb kidney was great and the lamb's head bäggli ragout was even better. Hosts at the “Carlton”: Daniela and Markus Segmüller. For exactly 25 years now.
THE TRENDY PLACE
Where the Segmüller hosts, you don't have to worry about the cellar or the wine accompaniment. Host Valentina Andreäs, trained at “Chez Vrony” in Zermatt, uncorked a refreshing Valais Chardonnay to accompany the asparagus and starters. The winemaker: Clément Luisier from Saillon, GaultMillau's very young, highly talented "Rookie of the Year" 2024. The "Carlton" is particularly attractive in summer; Service outside on the urban terrace, just a stone's throw from Bahnhofstrasse. GaultMillau rating: 15 points.
