Two Michelin Stars successfully maintained – a testament to a team driven by passion, precision, and relentless dedication. At Widder Restaurant, every dish embodies excellence and creativity at the highest level. ⭐️⭐️✨
#MICHELINStars2025 #WidderRestaurant #FineDining #WidderHotel
Eine Woche nach diesem Abend – und ich spüre immer noch, was diese Auszeichnung wirklich bedeutet.
„Mentor des Jahres“ von Falstaff zu sein, hat für mich weniger mit mir selbst zu tun, als mit den Menschen, mit denen ich jeden Tag arbeiten darf .
Es geht um Weitergabe. Um Haltung. Um die Frage, wie wir als Team besser werden – jeden Tag ein bisschen präziser, ehrlicher, klarer.
Ich glaube an eine Küche, die Identität hat. Die reduziert ist, aber voller Tiefe. Und ich glaube daran, dass genau diese Klarheit auch in der Führung entscheidend ist.
Wenn man junge Köchinnen und Köche prägen darf, dann trägt man Verantwortung. Nicht nur für Technik und Geschmack , sondern auch für Denken, Disziplin und Haltung.
Danke an mein Team – ohne euch wäre das alles nicht möglich. Das ist unser gemeinsamer Weg.
Und wir stehen erst am Anfang.
Danke an Falstaff für diese Wertschätzung und diesen besonderen Moment. Danke ebenso an das Widder Hotel bzw The Living Circle für die tolle Unterstützung und die unglaublich tollen Möglichkeiten .
Two Michelin starred @jaanbykirk hosted Two Michelin starred @widderrestaurantzurich for @lesgrandestablesdumonde !
White table clothed dining at top levels (no puns intended), European cuisines romanticised and celebrated, Jaan and Widder showed why both restaurants are well regarded when tweezer-precision in gastronomy mattered.
A Krug later, Jaan welcomed, Widder surprised. Chef Stefan whipped out a “Duck Bao” with a side of crispy duck skin. Not quite Peking, but uniquely Zurich’s. Delish!
Widder’s “Crudo” of Bluefin Tuna and Irish Oyster was jaw dropping-beautiful (front pic). Seriously, look at the construct, and one shouldn’t destroy art. A thousand pictures later, I worked my way through the sculpt (diners should be given tweezers too). The bold contrast and deep flavours of this course were talking points!
Chef Kirk served an off menu “Asparagus”. How do you say “so delicious” in British? “Bloody Delicious Mate”? A course of textures. It didn’t escape me that the stalks were thinned to serve the tender young core (sorry, it may have sounded wrong). That was culinary ingenuity, and the good news is that “Asparagus” is on Jaan’s current menu.
Is Chef Stefan Hellmann half-Thai? Gemini said “No”. Then how was this “Tom Yum” with Langoustine on point? Apparently, Chef Stefan loves Thai (food) and created Soï 28 in Zurich to serve causal Thai fares, at the same time use it as a staging area to infuse Thai flavours into French Haute.
Chef Kirk finished with a Kagoshima Wagyu. One word - Damn! “Beauty and the Beast” for me. The Beast - of course the Wagyu and it looked the part really; the beauty - Sweetheart Cabbage. Never be fooled by “Belle” - deceptively dainty looking greens but tamed the earthy Wagyu perfectly.
Herzlichen Dank Chef @sheilemann , es war mir ein Vergnügen, Ihre Kochkunst zu genießen! Thank you @chefkirk_w for another wonderful experience at Jaan!
Love how collaborations by Les Grandes Table Du Monde cross pollinate best practices, techniques and flavours. The real winners of these collards are really us, diners! #noneedmeepok
It was great to welcome Chef Stefan Heilemann to Singapore, from the 2** Widder Restaurant in Zurich. @sheilemann@widderrestaurantzurich
A very natural collaboration and a beautiful selection of dishes, clean, balanced, and aligned in style.
Thank you to all our friends and guests who joined us for this unique experience, and for this edition of the Momentum series, organised by Les Grandes Tables du Monde. @lesgrandestablesdumonde
MEET OUR MEMBER - Widder ** - Chef Stefan Heilemann
In the heart of Zurich’s Old Town, Widder Restaurant offers a refined and contemporary dining experience.
Led by Chef Stefan Heilemann @sheilemann , the cuisine blends French haute cuisine with global influences, moving effortlessly between bold flavors and delicate precision.
Each dish is crafted with clarity, generosity, and a true sense of pleasure.
A place where elegance feels natural, and where every detail is designed to elevate the experience.
@widderrestaurantzurich is not only a restaurant, it is a grande Table du Monde
@thelivingcircleofficial@widderhotel
Some years ago I met @sheilemann here in Singapore at a Chef Summit. Time really flies…….
It is pretty cool to see that he has become a 2 Michelin Star Chef at @widderrestaurantzurich and also has opened up an Asian @soi28zurich restaurant in Switzerland.
Many thanks for the visit man, always great to catch up and have good laugh. Hope to see you soon!!
Delicious Thai influenced meal at 2 ⭐️ @michelinguide@widderrestaurantzurich . The uni, caviar brioche was an incredible bite. And the langoustine is a signature dish for a good reason. My first cheesecake soufflé was outstanding. Thanks chef @sheilemann for a great wonderful meal.
#michelin #zurich #finedining #widderrestaurant
Momentum, a global culinary series, brings together Chef Kirk Westaway and Chef Stefan Heilemann of Widder Restaurant, Zurich for a one-day-only four-hands dining experience at JAAN.
Two Michelin-starred chefs unite, presenting a refined dialogue of modern British and European gastronomy.
14 April 2026 | Lunch & Dinner
Seats are very limited — reserve now via link in bio.
@sheilemann@chefkirk_w@widderrestaurantzurich@jaanbykirk@lesgrandestablesdumonde
The Art of Cooking Turbot 🐟
By Chef @sheilemann from the 2 Michelin starred @widderrestaurantzurich in Switzerland 🇨🇭
Turbot deboned and filled with scampis. Cooked with Tom yum and served with fried rice & spicy cucumber salad.
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#ChasingStars #TheFoodFetishist #widderrestaurant #turbot #theartofcooking
*invited
