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Wok Beiz and Rondo Seasons Restaurant

The view from the WAID: enjoy top-quality food and drink in style.

If you were asked to describe the WAID restaurant in three words when recommending a place to eat in Zurich, these would almost certainly be "variety", "quality" and "great views". Our warm and friendly service and the combination of traditional, classic cuisine in the Seasons restaurant and the Asian charm of our WOK Bar of course also deserve a mention among the culinary highlights.

Local delicacies à la carte for every season

A day at the Waid

We open our doors at 8.00 a.m. Our WOK Bar or Seasons Lounge serve coffee and our popular French butter croissants.
 
Our breakfast menu is available from 9.00 a.m. Make your selection or enjoy our surprise WAID z’Morge, an extensive breakfast buffet served to you at your table.

Our 11-11 menu is available from 11.00 a.m. and contains a small selection of dishes. You can order food from this menu between 11.00 a.m. and 11.00 p.m.

Our lunchtime service begins at 11.30 a.m. when we hand out our main menu. This includes an additional daily budget menu from Mondays to Fridays.

Lunch ends at 2.00 p.m. when our 11-11 menu again becomes available. The first guests soon start to arrive for coffee and cake. At this point in the day we present our dessert menu containing fine creations devised by our pastry chef or invite our guests to browse our inspiring display of cakes and gateaux. Try and keep calm when you catch sight of our cream slices. They’re simply enormous!

The evening begins at 5.30 p.m. and our main menu is again provided. You can order dishes from this menu until 10.00 p.m., after which the small menu is available until 11.00 p.m.
 
We officially close at 11.30 p.m. Experience tells us, however, that it’s very hard to drag yourself away from the views of Zurich by night, so we start making our final rounds at 11.30 p.m. At midnight the doors then finally close and we start preparing the restaurant for the new day.

History

The WAID has a long history:

  1. From 1670 to 1938

    Around the year 1670, a country house with a mansion, barn and garden, well, arable farmland and pasture land was erected on the Waid estate for noble city families. An inn was opened on the Waid estate in 1828 and granted what was known as a ‘food patent’ in 1835. A healing spring was discovered during conversion work and a sanatorium was thus opened next to the well-frequented inn. In 1908, the city of Zurich acquired the majority of the estate. The old Waid farm was converted into the municipal infirmary. In 1878, the inn was moved to its present site at the edge of the forest. In 1921, the inn owners turned the premises into a summer restaurant which did not serve alcoholic drinks and in 1926 Waidberg Restaurant was opened. Up to that date the Waid had had twelve proprietors.

    Around the year 1670, a country house with a mansion, barn and garden, well, arable farmland and pasture land was erected on the Waid estate for noble city families. An inn was opened on the Waid estate in 1828 and granted what was known as a ‘food patent’ in 1835. A healing spring was discovered during conversion work and a sanatorium was thus opened next to the well-frequented inn. In 1908, the city of Zurich acquired the majority of the estate. The old Waid farm was converted into the municipal infirmary. In 1878, the inn was moved to its present site at the edge of the forest. In 1921, the inn owners turned the premises into a summer restaurant which did not serve alcoholic drinks and in 1926 Waidberg Restaurant was opened. Up to that date the Waid had had twelve proprietors.

  2. 1939

    On the occasion of the Swiss National Exhibition in 1939, a large influx of visitors was expected at the Waidberg as it was the best-known vantage point in Zurich. The old Waid restaurant, a tavern in the district of Wipkingen, was torn down and to the right of it a new Restaurant zur Waid was built facing the city, now in the Höngg district. It was opened on 5 May 1939, one day before the official opening of the national Landi 39 exhibition.

    On the occasion of the Swiss National Exhibition in 1939, a large influx of visitors was expected at the Waidberg as it was the best-known vantage point in Zurich. The old Waid restaurant, a tavern in the district of Wipkingen, was torn down and to the right of it a new Restaurant zur Waid was built facing the city, now in the Höngg district. It was opened on 5 May 1939, one day before the official opening of the national Landi 39 exhibition.

  3. 1939 to 2003

    Restaurant Zur Waid was run by XXX Schellenberg from 5 May 1939 until 1947, by Karl Grau from 1948 to 1972 and by Alex Meier from 1973 to 2003. Over a period of five months in late 1979/early 1980, the restaurant underwent a major refurbishment which included the installation of a large window façade and a new main entrance, kitchen, storeroom and cellar.
    In 1980, following the first real major conversion in 40 years, the restaurant was renamed Neue Waid (“New Waid”). At the end of 2003, Alex Meier took his well-earned retirement after 30 successful years as proprietor.

    Restaurant Zur Waid was run by XXX Schellenberg from 5 May 1939 until 1947, by Karl Grau from 1948 to 1972 and by Alex Meier from 1973 to 2003. Over a period of five months in late 1979/early 1980, the restaurant underwent a major refurbishment which included the installation of a large window façade and a new main entrance, kitchen, storeroom and cellar.
    In 1980, following the first real major conversion in 40 years, the restaurant was renamed Neue Waid (“New Waid”). At the end of 2003, Alex Meier took his well-earned retirement after 30 successful years as proprietor.

  4. 2004

    On 1 January 2004, Thomas and Susanne Hofstetter took over the tenancy of the property, which belongs to the city of Zurich. In just three months from January to mid-April 2004, star architect Pia Schmid converted the Neue Waid restaurant and gave it a full facelift in keeping with the dual restaurant concept consisting of the Seasons Restaurant and the WOK Bar. It was reopened on 22 April 2004 under the new name of “the WAID”.

    On 1 January 2004, Thomas and Susanne Hofstetter took over the tenancy of the property, which belongs to the city of Zurich. In just three months from January to mid-April 2004, star architect Pia Schmid converted the Neue Waid restaurant and gave it a full facelift in keeping with the dual restaurant concept consisting of the Seasons Restaurant and the WOK Bar. It was reopened on 22 April 2004 under the new name of “the WAID”.

  5. 8/9 June 2004

    During the night of 8 to 9 June 2004, the WAID restaurant was consumed by a terrible fire. It had to be completely rebuilt.

    During the night of 8 to 9 June 2004, the WAID restaurant was consumed by a terrible fire. It had to be completely rebuilt.

  6. July 2004 to May 2005

    While the burnt-out shell of the WAID was being rebuilt, a fully functional restaurant named “Profisorium” was set up in a tent in the chestnut garden so that guests could continue to be served on the Waidberg. During the ten months in the tent, the restaurant continued to operate under the dual concept albeit on a smaller scale, offering a mixture of seasonal cuisine and WAID wok dishes which went down very well with visitors. There were even a few tears when the Profisorium had to be dismantled at the end of May 2005!

    While the burnt-out shell of the WAID was being rebuilt, a fully functional restaurant named “Profisorium” was set up in a tent in the chestnut garden so that guests could continue to be served on the Waidberg. During the ten months in the tent, the restaurant continued to operate under the dual concept albeit on a smaller scale, offering a mixture of seasonal cuisine and WAID wok dishes which went down very well with visitors. There were even a few tears when the Profisorium had to be dismantled at the end of May 2005!

  7. From July 2005

    The restaurant was reopened on 7 July 2005, just 399 days after the fire. Various parts of it had been modernized and redesigned. Since then, the two culinary concepts of the Seasons Restaurant and WAID wok have created the unique atmosphere at the best vantage point in the city of Zurich.

    The restaurant was reopened on 7 July 2005, just 399 days after the fire. Various parts of it had been modernized and redesigned. Since then, the two culinary concepts of the Seasons Restaurant and WAID wok have created the unique atmosphere at the best vantage point in the city of Zurich.

  8. 2006

    In the Best of Swiss Gastro Awards, the WAID won second prize in the Trend category. In this annual competition, restaurants are rated both by a specialist jury and by guests. The pubs and restaurants which are voted among the best in Switzerland each November really have made it, for who could be more trustworthy than guests who recommend their preferred eatery to others?

    In the Best of Swiss Gastro Awards, the WAID won second prize in the Trend category. In this annual competition, restaurants are rated both by a specialist jury and by guests. The pubs and restaurants which are voted among the best in Switzerland each November really have made it, for who could be more trustworthy than guests who recommend their preferred eatery to others?

  9. 2007

    In November 2007 Jean-Luc Boutilly joined the WAID restaurant as our head chef.
    The WAID is extremely pleased to have this unique personality with all his passion, experience and vast culinary expertise on its team. Not only does Boutilly keep our guests happy with up to six additional, seasonal menus a year featuring completely new dishes; time and again, he also spurs his employees on to new heights of perfection. Besides his demanding and extremely time-consuming job, he is married and a proud father to two little boys.

    In November 2007 Jean-Luc Boutilly joined the WAID restaurant as our head chef.
    The WAID is extremely pleased to have this unique personality with all his passion, experience and vast culinary expertise on its team. Not only does Boutilly keep our guests happy with up to six additional, seasonal menus a year featuring completely new dishes; time and again, he also spurs his employees on to new heights of perfection. Besides his demanding and extremely time-consuming job, he is married and a proud father to two little boys.

  10. 2010

    Andreas Wichert became the manager of the WAID Restaurant on 1 January 2010. Wichert has been on the WAID team since its opening on 22 April 2004. He was service manager until 2006, first assistant to the manager from January 2006 to January 2009, deputy manager from February to December 2009 and manager from January 2010.

    Andreas Wichert became the manager of the WAID Restaurant on 1 January 2010. Wichert has been on the WAID team since its opening on 22 April 2004. He was service manager until 2006, first assistant to the manager from January 2006 to January 2009, deputy manager from February to December 2009 and manager from January 2010.

  11. 2014

    In 2014, the chestnut garden was revamped and given a new well and entrance. As soon as spring arrives and especially when summer is in full swing, our garden is a hive of activity. It is where you, dear guests, can come and spend some time relaxing, talking, reading or philosophising.

    In 2014, the chestnut garden was revamped and given a new well and entrance. As soon as spring arrives and especially when summer is in full swing, our garden is a hive of activity. It is where you, dear guests, can come and spend some time relaxing, talking, reading or philosophising.

  12. 2015

    The WOK terrace and chestnut garden lounge were given new flooring and the lounge was fitted with a huge umbrella to give it shade. In November 2015 we again achieved second place in the Best of Swiss Gastro Awards, this time in the Activity category. We’re bursting with pride!

    The WOK terrace and chestnut garden lounge were given new flooring and the lounge was fitted with a huge umbrella to give it shade. In November 2015 we again achieved second place in the Best of Swiss Gastro Awards, this time in the Activity category. We’re bursting with pride!

Our team

The WAID team is a big, international family.
 
Around ten different nationalities from three continents bring variety and excitement to each working day. This is no surprise: as one of the most popular restaurants in Zurich, there’s always plenty to do at the WAID.

  • Andreas Wichert
    Manager

    Andreas Wichert became the manager of the WAID Restaurant on 1 January 2010. He has been on the WAID team since its opening on 22 April 2004, working as service manager until 2006, first assistant to the manager from January 2006 to January 2009, deputy manager from February to December 2009 and manager from January 2010.

    Thomas Hofstetter
    Proprietor of the WAID

    Thomas Hofstetter is a trained chef and waiter. He was manager of the Roter Kamm Restaurant in Zurich for 14 years. He studied at a specialist publican school and graduated with a Swiss restaurateur diploma. Thomas Hofstetter is married and has two grown-up sons. He and his wife Susanne took over the tenancy of the restaurant the WAID on 1 January, 2004, and have also held the tenancy of the Tessin Grotto Restaurant in Zurich since January 2009. Thomas is an active member of the board of the FBMA (Food and Beverage Association).

    Jean-Luc Boutilly
    Executive head chef

    Jean-Luc Boutilly has been our head chef at the WAID restaurant since November 2007.
    The WAID is extremely pleased to have this unique personality with all his passion, experience and vast culinary expertise on its team. Not only does Boutilly keep our guests happy with up to six additional, seasonal menus a year featuring completely new dishes; time and again, he also spurs his employees on to new heights of perfection. Besides his demanding and extremely time-consuming job, he is married and a proud father to two little boys.

    Thomas Engeler
    Assistant to the manager

    Thomas Engeler, a trained catering specialist and successful graduate of the Hotel Management School in Thun, Switzerland, inherited the catering gene from his parents.
    As our very first trainee professional caterer, Thomas Engeler got to know the WAID inside out between 1 August 2006 and 31 July 2009. After his journeyman years, where he worked at the Tessin Grotto restaurant in Zurich, attended a hotel management school and held the position of sales manager at the Hotel Seedamm Plaza Pfäffikon, we were able to persuade Thomas Engeler to return to the WAID. He has been working for us as assistant to the manager since 1 April 2015.

    Srikantha Ponniah
    Chef

    Since the WAID restaurant opened in 2004, Srikantha Ponniah has been our perpetual master of the wok, delighting our guests and our team time and again with completely new wok creations and combinations. Ponniah is married and a proud father to one son.

  • Robert Grauer
    Operating Assistant

    Mr Grauer started on 4 July 2011 in our restaurant in the position Chef de rang.
    1 March 2016 he assumed the position as service manager.

    Daniela Vogel
    Sous chef

    Daniela Vogel was employed as a saucier on the kitchen team at the WAID restaurant from 1 November 2013 to 30 November 2015. Her excellent work earned her the position of junior sous chef as of 1 December 2015, in which role she provides the head chef with invaluable support.

    Ann-Kathrin Heiss

    Ms. Heiss joined our team on March 1st, 2017. Due to her qualifications and her dutiful and charming appearance, she was transferred from 1 March 2018, the position of the service manager.

  • Andreas Wichert
    Manager

    Andreas Wichert became the manager of the WAID Restaurant on 1 January 2010. He has been on the WAID team since its opening on 22 April 2004, working as service manager until 2006, first assistant to the manager from January 2006 to January 2009, deputy manager from February to December 2009 and manager from January 2010.

  • Thomas Hofstetter
    Proprietor of the WAID

    Thomas Hofstetter is a trained chef and waiter. He was manager of the Roter Kamm Restaurant in Zurich for 14 years. He studied at a specialist publican school and graduated with a Swiss restaurateur diploma. Thomas Hofstetter is married and has two grown-up sons. He and his wife Susanne took over the tenancy of the restaurant the WAID on 1 January, 2004, and have also held the tenancy of the Tessin Grotto Restaurant in Zurich since January 2009. Thomas is an active member of the board of the FBMA (Food and Beverage Association).

  • Jean-Luc Boutilly
    Executive head chef

    Jean-Luc Boutilly has been our head chef at the WAID restaurant since November 2007.
    The WAID is extremely pleased to have this unique personality with all his passion, experience and vast culinary expertise on its team. Not only does Boutilly keep our guests happy with up to six additional, seasonal menus a year featuring completely new dishes; time and again, he also spurs his employees on to new heights of perfection. Besides his demanding and extremely time-consuming job, he is married and a proud father to two little boys.

  • Thomas Engeler
    Assistant to the manager

    Thomas Engeler, a trained catering specialist and successful graduate of the Hotel Management School in Thun, Switzerland, inherited the catering gene from his parents.
    As our very first trainee professional caterer, Thomas Engeler got to know the WAID inside out between 1 August 2006 and 31 July 2009. After his journeyman years, where he worked at the Tessin Grotto restaurant in Zurich, attended a hotel management school and held the position of sales manager at the Hotel Seedamm Plaza Pfäffikon, we were able to persuade Thomas Engeler to return to the WAID. He has been working for us as assistant to the manager since 1 April 2015.

  • Srikantha Ponniah
    Chef

    Since the WAID restaurant opened in 2004, Srikantha Ponniah has been our perpetual master of the wok, delighting our guests and our team time and again with completely new wok creations and combinations. Ponniah is married and a proud father to one son.

  • Robert Grauer
    Operating Assistant

    Mr Grauer started on 4 July 2011 in our restaurant in the position Chef de rang.
    1 March 2016 he assumed the position as service manager.

  • Daniela Vogel
    Sous chef

    Daniela Vogel was employed as a saucier on the kitchen team at the WAID restaurant from 1 November 2013 to 30 November 2015. Her excellent work earned her the position of junior sous chef as of 1 December 2015, in which role she provides the head chef with invaluable support.

  • Ann-Kathrin Heiss

    Ms. Heiss joined our team on March 1st, 2017. Due to her qualifications and her dutiful and charming appearance, she was transferred from 1 March 2018, the position of the service manager.

Like the WAID as a potential employer? Then send us your detailed application directly via our form.

Apply now

Like the WAID as a potential employer? Then send us your detailed application directly via our form.

Apply now
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