from 1670 to 1938

Around 1670, a country estate for distinguished urban families was built on the Waid, complete with a manor house, barn, and garden, a well, meadows, and farmland. From 1828, the Waid was a place of innkeeping, and from 1835 onward, it was licensed with a so-called “food license.” During renovations, a healing spring was discovered, and thus, alongside the well-attended inn, a health resort was created. In 1908, the city of Zurich acquired most of the property. The old Waidgut was converted into a municipal hospital. In 1878, the inn was relocated to the edge of the forest, to its current location. In 1921, the owners converted the business into a non-alcoholic summer inn, and in 1926, into the “Waidberg” restaurant. By this time, the Waid had served twelve innkeepers and innkeepers.

1939

A large influx of visitors was expected at the Waidberg (Zurich’s most famous vantage point) for the 1939 National Exhibition. The old Restaurant Waid, a tavern still located on Wipkingen soil, was demolished, and to the right of it, on Höngger soil, with a view of the city, the Restaurant zur Waid was rebuilt. It opened on May 5, 1939, one day before the official opening of the National Exhibition “Landi 39.”

1939 to 2003

From May 5, 1939, to 1947, Mrs. Schellenberg ran the Zur Waid restaurant, followed by Mr. Karl Grau from 1948 to 1972, and Mr. Alex Meier from 1973 to 2003. During this time, the restaurant underwent extensive renovations, including a large window front, a new main entrance, a kitchen, storage, and cellar rooms, which were completed within five months between the end of 1979 and the beginning of 1980.

In 1980, after completing this first major renovation in forty years, the restaurant was renamed Neue Waid. Mr. Meier retired at the end of 2003 after thirty successful years as a restaurant owner.

2004

Thomas and Susanne Hofstetter have been the leaseholders of the property, which is owned by the City of Zurich, since January 1, 2004. The Neue Waid restaurant was remodeled by star architect Pia Schmid within just three months, from January to mid-April 2004, and underwent a comprehensive facelift that aligned with the two concepts of Jahreszeiten Restaurant and WOK Beiz. On April 22, 2004, the restaurant reopened under the new name WAID.

June 8/9, 2004

On the night of June 8-9, 2004, the WAID restaurant fell victim to a devastating fire and had to be completely rebuilt.

Juli 2004 bis Mai 2005

During the reconstruction of the burnt-down ruins, a fully functional tent restaurant called the “Profisorium” was set up in the chestnut garden so that guests could continue to be served on the Waidberg. During the ten months in the tent, the two concepts of seasonal cuisine and WAID wok were offered – albeit on a somewhat smaller scale – which the tent guests greatly enjoyed. There were even tears when the “Profisorium” had to be demolished at the end of May 2005.

from July 2005

On July 7, 2005, the restaurant reopened just 399 days after the fire. Various parts had been redesigned in a modern style. Since then, the two culinary concepts, Jahreszeiten-Küche (Seasonal Cuisine) and WAID-Wok (Wok), have shaped the ambiance at Zurich’s most beautiful vantage point.

A network for good taste

Having the right network partners on your side in a restaurant business is neither a matter of chance nor luck, but rather hard work in research and quality assurance. When purchasing, we pay attention to local and regional fresh produce and attach great importance to ensuring that our mutual partnerships are managed honestly, trustingly, reliably, consistently, in line with market requirements, and fairly. The high quality and freshness of the products play a crucial role.

Tessin Grotto. Our partner restaurant is just 485 meters away. Spring, summer, fall, and winter at the highest grotto in Zurich! Enjoy fine wines from the largest Ticino wine cellar on the north side of the Alps, either in the house or in the garden. Ticino specialties prepared according to traditional recipes and the hospitality you know from the sunny south of Switzerland. Our Ticino cheese fondue is also available year-round.
tessin-grotto.ch

Zweifel Weine. Zweifel in Zurich-Höngg. Yes, yes, those are the ones with the chips. But that’s not all! Zweifel also produces wines, some home-grown from the local region, others imported from all over the world. zweifel1898.ch

Vergani. The Vergani family business, with over 125 years of history, is one of Switzerland’s leading direct importers of Italian wines and grappas. Wine connoisseurs will find true treasures and excellent advice at the Vinoteca and Grapperia in Zurich’s third district, run by Reto Vergani in the fourth generation. Meanwhile, Flavia, Luca, and Gianni Vergani are already the fifth generation to work in the business. With the highest standards of quality and the proverbial “anima”—the soul of a good wine—the Verganis and their employees maintain close relationships with the most important producers. The depth of their Italian selection is unparalleled.. vergani.ch

Bianchi. You have a good nose. Our family business is all about the finest fresh specialties. For four generations, fish, shellfish, tender meat, poultry, and much more have been our passion. May we whet your appetite? bianchi.ch

Intercomestibles. 4,000 traded products, a wide selection of regional specialties, organically produced or fairly traded beverages, friendly service, personal and competent advice, short delivery routes and times – these are the cornerstones. Intercomestibles has been serving Zurich’s customers for over 30 years. As an employee-owned SME, the quality of its product range and service are just as important as fair and secure jobs. intercomestibles.ch

Luma Delikatessen In our online butcher shop, meat lovers will find the finest cuts from all over the world: sustainable, hand-picked, and from excellent producers. As an internationally recognized meat refiner, LUMA stands for the highest quality and offers you the latest meat trends – along with exciting stories and recipes on the topic. luma-delikatessen.ch

Metzgerei Keller. Since 1934, Metzgerei Keller AG has been firmly established in the Limmatstadt and the region between the Sihl and Rhine rivers. We understand our customers’ needs and speak the same language. We uphold the art of butchery in the best traditions. metzgerei-keller.ch

Adwork. In our store, you can view products, have them demonstrated, and even receive on-site advice. Simply bring your device (computer, Mac, server, printer, phone, TV, notebook, etc.) and we’ll take a look at your favorite.. adwork.ch

Marinello. For almost 100 years, we’ve been supplying the Zurich and surrounding area with fresh fruit and vegetables, dairy products, frozen foods, and various specialties. Our lemon-yellow delivery vans have become a familiar sight in the morning cityscape.. marinello.ch

Sunnfarm. As a regional trading and manufacturing company based in the beautiful Zurich Unterland region, we are your partner for eggs, egg products, and pasta. Our passion is fulfilling the individual wishes, needs, and demands of our customers. Creating security and trust – through quality, fairness, reliability, and honesty – are the pillars of our business policy. Browse our website and discover our product and service offerings. sunnfarm.ch

Wegmann. We believe that the quality of our products and our openness are the best ways to build trust with new customers and maintain trust with existing ones. obsthaus-wegmann.ch

Forno e più. Forno e Più GmbH – Ihr vertrauenswürdiger Lieferant für Spezialitäten aus den verschiedenen Regionen Italiens. fornoepiu.ch

Bon Pastaio. Pasta made with passion – it’s our DNA. Under the motto “Convenience, like handmade,” we have lovingly and expertly developed a wide range of frozen premium pasta. The finest ingredients and first-class quality are the foundation of our creations, entirely without additives. Whether pasta classics, seasonal Mediterranean pasta highlights, or customized creations on request, we offer pasta delicacies for every need in the catering and food service industries. Let yourself be inspired by our selection of fine pasta specialties. bonpastaio.de

Metzgerei Künzli. The Künzli butcher shop is a family-run business based in Zurich that has stood for the highest quality and freshness for over 100 years. Owner Heinz Künzli is the third generation to run the butcher shop and places great emphasis on using regional meat and sustainable production methods. metzgereikuenzli.ch

Panesano. Panesano is a passionate bakery that offers its customers the highest quality and delicious flavors. Its diverse offerings and friendly staff make Panesano a popular destination in Zurich Altstetten. panesano.ch

Landolt Weine. This is what makes the Landolt wine brand unique: 5.7 hectares of vineyards in the city of Zurich alone, plus another 6.8 hectares in the wine-growing region. Our experienced master winegrowers and their staff tend, care for, and cultivate these beautiful vineyards with loving care and intimate knowledge of the terroir.
landolt-weine.ch

Dyhrberg AG is Switzerland’s first salmon smokehouse, founded in 1965. Based in Balsthal since 1966, it processes up to 1,000 tons of fish annually—primarily from sustainably farmed or wild-caught salmon. The process is carried out using traditional handcrafts: from filleting and salting to cold smoking with beech and oak wood. Dyhrberg rejects industrial processes. The company employs around 80 people and supplies the catering industry, retail, and private customers. In addition to salmon, the product range also includes other fish specialties, available directly and online.
dyhrberg.ch/