Zurich People: Mischa Dieterich, Zurich's gastronomic matchmaker

more than a year ago
Mischa Dieterich
© Amanda Nikolic

Mischa Dieterich is one of the creative minds behind miteinander GmbH, a driving force behind Zurich’s gastronomy scene, which has spurred incredible innovation over the past few years. He reveals to us what he likes best about Zurich, what restaurants and bars you shouldn’t miss and – most tellingly – what sometimes annoys him most about living in Zurich.

Mischa, you recently travelled around South America for a couple of months. What did you miss most about Zurich while you were abroad?
Well, besides my friends, the lake of course! One great and somehow underrated advantage of Zurich is the nature. It's all so close here. In no time you can be on the lake or in the forests on Zürichberg. I really like that about Zurich. I also totally missed our bread. Zurich bakeries have an abundant choice of breads. And the traditional plain Zurich fare: sausages, Röschti, all the different cheeses...

Anything about the city that you didn't miss? Something that can be annoying at times?
Well, the small size of the city and the proximity of everything in Zurich can be both a blessing and a curse. It's literally impossible to go somewhere in Zurich without seeing a familiar face or being recognised by someone. So in major cities I often enjoy the anonymity.

How would you advertise Zurich?
Well, again - first of all, the nature! In summer you can just jump into the river or lake right in the city centre. Foreigners never believe me at first that there are river baths right next to the main train station. And, of course, the gastronomy! You can be in Zurich for one week and have lunch and dinner in an extraordinary place every day.

What makes Zurich's gastronomy so special? The quality here is extremely high. You won’t find any tourist traps or restaurants of poor quality. Of course, there are differences in quality, but it's always at least OK here. The competition is fierce, so if a place serves bad quality cuisine, it simply won’t survive.

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