The Wild Garlic Season in Zurich

In spring, the area around Zurich smells of wild garlic. You can find out here what you need to look out for when picking it yourself and which restaurants serve wild garlic creations.

When the aroma of garlic hangs in the air in the forests around Zurich, it is a sure sign that the wild garlic season has arrived. This plant is related to chives, garlic, and onion. Thanks to its intensive aroma and common occurrence, the leaves are often used for cooking delicious dishes such as risotto, bratwurst sausages, or soups, which are then served up in Zurich’s households and restaurants.

Many amateur cooks and professional gastronomes pick their supply themselves, for in Zurich you do not have to go far to find it. Whether jogging, walking the dog, or enjoying an excursion with the children, all you need to do is follow your nose.

Wild garlic can be found between March and May in the following locations in Zurich:

  • Uetliberg
  • Rigiblick
  • Zürichberg
  • Käferberg
  • Werd island

But a word of caution! Wild garlic closely resembles lily of the valley. For this reason it is advisable to gently tear a leaf or rub it with your hands: if they smell of garlic, you have found the right plant. Be sure to wash your hands afterwards, for otherwise they will smell of garlic for a long time to come.

Home-made garlic pesto:
(makes ca. 350g pesto)

  • 100g freshly picked wild garlic
  • 50–80g pine nuts
  • 60g grated Parmesan
  • 1–1.5 dl rapeseed or olive oil
  • salt & pepper
  • optional: lemon juice

To prepare: Thoroughly wash the wild garlic, pat it dry with kitchen paper, then coarsely chop. Purée or grind with a pestle & mortar the pine nuts together with the Parmesan, oil and ½ tsp salt to make a paste. Season with pepper and add lemon juice to taste.

Onde al Limone with Asparagus and Wild Garlic


At the vegetarian restaurant, Tibits, near Zurich Opera House, the “onde” – or “waves” – are served with spring asparagus and fresh wild garlic.
Wild Garlic Fondue & Wild Garlic Foam Soup

Hotel Adler

The restaurant at the Hotel Adler is famous for its fondue specialties, so naturally there is also a wild garlic variant – plus wild garlic foam soup as a starter.
Wild Garlic Spätzli


At the Alpenrose, the wild garlic is harvested by the apprentice cooks and transformed into delicious specialties, such as ravioli and spätzli.
Wild Garlic Risotto

Radisson Blu Hotel

In the restaurant at the Radisson Blu Hotel, directly next to Zurich Airport, guests are treated to creamy wild garlic risotto.
Wild Garlic Risotto

Caduff’s Wine Loft

Caduff’s Wine Loft also celebrates the arrival of spring: besides seasonal asparagus and morel mushrooms, wild garlic is served in the form of risotto.
Wild Garlic Pesto

Herbs Restaurant

With a name like “Herbs”, it goes without saying that wild garlic features on the menu – as a pesto to accompany tasty pasta dishes. Mmmmh.
Wild Garlic Butter and Wild Garlic Dressing

Restaurant Schipfe 16

Schipfe 16, situated in a beautiful location, can also not resist wild garlic, and serves it as butter or a dressing, and even in a bratwurst sausage.
Wild Garlic Sausage

Gaststube Haldenegg

Wild garlic also goes very well with meat. Or even in meat – as the wild garlic bratwurst at the Gaststube Haldenegg in the heart of the city proves.
Ricotta Ravioli with Wild Garlic


The Michelin-starred restaurant, Mesa, serves delicious ricotta ravioli garnished with various herbs – including, of course, wild garlic.

Multifaceted Zurich

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