Pop-ups are still extremely popular. Whether events, takeovers, temporary use or co-projects of two restaurateurs: It is difficult to keep track of things. Here comes our listicle with pop-ups in Zurich that are happening now and that you need to know.

The Green (November 2nd to December 31st, 2021)

Winter magic in the Schtund restaurant, which is part of the Widder Hotel. In November and December the restaurant is transformed into a winter forest with birches, firs and lots of timber.

Raclette or fondue with cheese from Jumi, the wild cheeses from the Emmental. In collaboration with the Perrier Jouët champagne house. When the weather is nice, the terrace is open for an even more mountain hut feeling.

Augustinergasse 28, 8001 Zurich, website

Pink Rabbit Dinner Show (October 1st to December 31st, 2021)

Do you want to immerse yourself in a bizarre and erotic fairy tale world with drag queens, quick-change artists, dancers, singers and acrobats and enjoy a solid 5-course? Then you shouldn’t miss the Pink Rabbit Dinner Show at the Aura.

Bleicherweg 5, 8001 Zurich, pink-rabbit.ch

The5 (November 9th to December 19th, 2021)

Five top chefs will contest a culinary evening with a show character. Every boss is responsible for one dish.

Heiko Nieder (The Dolder Grand, Zurich), Mitja Birlo (7132 Silver Restaurant, Vals), Ana Roš (Hiša Franko, Slovenia), Rebecca Clopath (Biohof Taratsch, GR) and Rolf Fliegauf (Ecco, Ascona) will be there. Together they have 72 GaultMillau points and 8 Michelin stars.

Geroldstrasse 15a, 8005 Zurich, the5.ch

Vermicelleria (October 29th to November 28th, 2021)

Vermicelles, the Swiss favorite dessert (and ours too), are causing a pop-up sensation again this year. And for long queues in front of the hip restaurant on Tellstrasse. The pop-up is rented in the Gelati Tellhof room.

What makes these vermicelles so special? The chestnuts for dessert come from Bergell and Ticino. Pretty unique.

c / o Gelati Tellhof, Tellstrasse 20, 8004 Zurich, vermicelleria.ch

Chuchi-Chäschtli (November 16 to January 29, 2021)

The pool bar, the open-air concept in the Hotel Helvetia, is transformed into an artfully designed fondue chalet in winter. The cheese comes from Rolf Beeler, a well-known Maître Fromager. He creates a very special blend of vintage cheeses, which he calls “Cuvée Chuchi-Chäschtli”.

And what is there only here? The Helvetia Tünklimenü. Instead of just serving conventional bread or potatoes, the Chuchi-Chäschtli restaurateurs serve wood-fired sourdough bread, mountain potatoes, blue buffalo cubes (a blue cheese … no joke!), Crispy bacon and the original Helvti schnitzel. En good.

Stauffacherquai 1, 8004 Zurich, hotel-helvetia.ch