Ok, the hype is hype, that in advance.

I've not done a restaurant review before because I wouldn't know where to start, but someone has to say something about Zürich's newest and highest eatery.

Getting there with clients isn't easy. The Prime Tower car park isn't open yet, so a taxi to the industrial estate before a rather anonymous entrance, very played down. Once inside the shimmering green glass block, you feel like in Dubai or Hong Kong, definitely not very Swiss.

An elevator for about 25 people whisks you to floor 35 and the inevitable (mostly) German staff usher our group to a rather superb corner table. Now here's the thing, the view was a winner. I know Zürich well, but the view, is just spectacular, even on a grey winter's day. The railway far below looks like a kid's toy from a Märklin catalog.

The service is very good, attentive and we even had a young woman from Valais serving us. The menu is a little spartan in choice, only one salad and the usual high class verbiage to try and disguise ingredients for the masses. The main courses we all had were excellent, but it was classic "nouvelle cuisine" which I thought was a remnant of the 1990s, but no, works of art à la carte were back for late 2011. I don't "do" wine, but my eating chum was impressed by the selection and nice presentation. There was no really obvious "Mediterranean style" to the food, it was more of a theme, but with the portions probably not even satisfying a small marsupial, that point was moot.

Being as it was 2 days until Christmas, the management had taken the bold choice to avoid the subject, for which I was extremely grateful, but some of our guests found it a shame that there was no "nod" to Yuletide.

Expect a chunky bill, anywhere from CHF 75 to 110 per head for lunch depending on your drinks choice. The winner was the view, stunning and not to be underestimated for the lasting effect that it will leave with your clients, because quite frankly, you're not about to take the family there for a cheap and cheerful McNugget fest.

Here's your link: Clouds Restaurant

Thanks for that. I was curious about the place and you've told me very succinctly exactly what I needed to know.

If I, in the future, have clients that I need to impress using the company credit card I'll certainly give it a look. However in the meantime I'll stick to my pizza and rösti dens

Is it a restaurant where you have to go to McD's aftrwards to feel sated?

At first, I was somewhat hesitant on replying to this review. See, I have somewhat a fetish for rooftop lounges/restaurants and was/am accustomed to high standards regarding said lounges/restaurants. For instance, some of my Swiss colleagues were raving about Bar Rouge in Basel. Upon my visit, I was met with the typical Swiss experience..or should I say Switzerland experience. You pay a premium for something, which is obtainable elsewhere for cheaper and with that, you also have to deal with inferior service, facilities and menu choices.....but enough about that. My main beef with the lounge in Zurich is, that it's overlooking Zurich. You are not overlooking Hong Kong, Toronto or NYC, etc...Now, I understand that "duh" a rooftop lounge in Zurich is obviously overlooking Zurich and all...but knowing its exculsivity, I can only assume, that it will attract the certain bougy crowd us common folks don't necessarily tend to want to mingle with....and with that, the premium prices along with the view of the Swiss notion of a metropolis aka a village Zurich....I don't think it is worth my time and money.

fair enough - but I think what is unique to zurich is the mountains skyline - even better when they are snowtopped, as now.
I would agree with assassin that the view from up there - albeit "smaller" and not so glamorous as in real big cities - must indeed be memorable and representative, for clients but also private guests.
it certainly charmed me on my first visit to the rooftop of the zurich thermen & spa. and I suppose it is even more amazing from the tower, since it is taller.
I'd really like to give it a try, I hope to have an opportunity soon

man how i hate the service complaints. what service do you want? the scripted monologues about any choice you make? “sir, the steak is from Argentina, very tender, falling off the bone” next table, same service guy: “sir, the cordon bleu you chose is very nice, just like freshly made in Paris, Brasserie Wappler.” i dont need a sidekick guy that sells everything for his tip. thats no service, it is annoying! I was out with my mom on xmas eve in Berlins RITZ hotel. they had a menu on, great. I could make out the running order and whats up to come from the card. I can read. 3 “service” waiters around us and ffs how annoying it was that they interupted very rude our conversation “excuse me, i MUST interrupt your convo to announce the next course...” Get the frag lost! what i expect is very simple: get me placed, have the drinks menu ready, come back for drinks order after 5 mins unless i tell you what i want in advance and then serve drinks quick, then show up in 10 min taking the food order and have an eye on when drinks or food is finished. free water is nice, no must. please no cross/upselling of any kind, especially aperetifs like prosecco etc and dont let me get how upset you are when i refuse any of your suggestion or if you have a bad day. change job if you cant, not my cuppa. ill do so vice versa. and dont let me sit there for ages when i request the bill. It is very simple and 90% of any etablissement I have been to in zurich can provide that.

Maybe you misunderstood the whole service complaint. A few months back, I was in NYC and I stayed at a top notch hotel...and by top notch, I mean top of the line. The ambience was right, the premises smelled pleasant and staff were all curteous and let's just say, very easy on the eye. Upon checking in, the clerk asked me, if I wanted some complimentary water. Since I like to keep myself well hydrated, I agreed to some water. She asked me, whether I would like it room temperature or chilled and whether I wanted sparkling or flat. I wanted flat, chilled water. Throughout my whole stay, whenever I returned to the hotel room, I had 2 bottles of flat, chilled water on my counter. Every staff greeted me by my name...this was not only because I'm utterly handsome etc. but it was out of courtesy, it was appreciation of the customer, it was attention to every detail and for that, I was willing to pay an exuberant premium. The same premium we pay in Switzerland on a daily basis for inferior service. It starts with greeting the customer and possibly mentioning the menu, smiling...all in all being service oriented. It's the little details, that customers truly appreciate. Earlier this year, I also went to a function at the Dolder...possibly an equally pricey hotel as the one I mentioned earlier. The catering was provided by Dolder as well. Now, the ony food options were either a tiny ham or a tiny cheese sandwich...mind you, they must have lost the recipe for a ham and cheese sandwich and "insert deity of your choice here" forbid you didn't eat pork or were a vegan, as you would have been out of luck. These sandwiches were about the size of a "silserli" Brot...roughly 10cm in length and 5 in width...for that they were asking 7.5Chf!! I understand that minimalism is an art form...but it doesn't go par with food lest it's nouvelle couisine...which a miniature sandwich made with butter and ham clearly isn't. To me, this is a core display of the nature of the Swiss service industry. Mind you, people come here from around the world to learn how to serve people in hotels and restaurants, yet the foundation of basic customer service is almost non-existant...or better the finesse is lacking. If you don't want your multicourse meal announced, then I suggest you head to the nearest "Biergarten" and deal with grumpy Erna who was a "diplomierte servicefachangestellte" for the past 35 years (and I'm certain she won't bother announcing Swiss standard menu a) Spaghetti Bolognese b) Rösti and Bratwurst c) Schnitzel/Cordon Bleu with fries or whenever it's Friday, the Pangasius Fischknusperli)....and don't bother with the Ritz...as clearly, the Ritz holds a very high standard in customer service IMO.

You went to a function where you had to pay for your food??

Yeah...it happens. But who cares, I would rather have students have better books then me having my work dinners paid for.

you forgot "eidg.", very important distinction!!

i mean, for me that all has zero relevance. ok, its nice if one remembers my name n stuff. but i want perfect, on time service when i ask for it. apart from that better leave me alone. the Ritz is top notch, yes, very delicate. the food was amazing and delicious, but the americanized service standard is crap.
i will check out the "cloud" and ill be pleased to look down on village zurich and the alps as eg. NYC is only houses and rolling traffic. zzzzzz....

We're talking Dolder-type functions here... . Weirdly enough neither diplomatic nor financial "functions" have I ever had to pay for my food (except if I ran the event, as it were). And when I pay the Red Cross ball invite, I'm not going to request an itemised invoice. But I am sure things are different in Zürich...

More importantly, will there be other patrons there worthy of a flirt or is it mainly self important consultants with pomaded hair sniffing their own guff? Just, Les Halles round the corner caters to the first and most important feature: good, fresh beer and engaging chicas, although there's no windows other than the sneaky one in the mens room...

This forum has missed your subtle jabs...

Welcome back, hope your Silvester is spectaculous.

Hi Flow23, i tried to send you a private message but your mailbox is full and it wont accept anymore. Can you delete some to make room, thanks mate. You'll be glad you did. AS123 :-)

I don't think he's interested in your tupperware parties...

Has anybody else visited this locale in the meantime?

Booked out into March 2012 I heard a colleague say earlier this week.

You clearly aren't schmoozing with the right people .....

For those whose praise the so-called service mentality in the US, this dialogue really happened to me.

me: what wine do you recommend with this steak?
waiter: the Merlot, I suggest
me: do you have any particular reason for suggesting it?
waiter: d'oh, let me ask my boss

While in the US in November.....

me: what wines do you have?
Waiter: red or white......

As opposed to what..buying cheapo Denner wine and sell it to customers at a ridiculous markup price?
Mind you, you're probably more likely to finding a restaurant with a sommelier in the US than in Switzerland.