The Storchen got a new chef in summer 2019: Stefan Jäckel (16 GaultMillau points, 1 Michelin star). We yet have to visit the Storchen under his guidance and will update the review below is as soon as we have.

One of the classics at the stately rôtisserie of the hotel Storchen is ravioli filled with veal with a sage sauce. Excellent, really! Its available as a starter too. Chef Cyrille Anizan also does a good zürcher geschnetzeltes with rösti (sliced veal with hash browns). Actually you can’t go wrong with anything here, be it fish, meat or the 4-course menu in the evening. On top of the exquisite cuisine, there is a lovely big terrace just next to the river with a perfect view over the river towards the old guild houses and the Grossmünster church in Niederdorf.