Our opening hours
our temporary opening hours are Thursday - Saturday, 16:00 - 24:00.
1904 DESIGNED BY LAGONDA remains closed for lunches at present however, group reservations for lunch are still available. We kindly ask you to contact us directly. We look forward to welcoming you to 1904 DESIGNED BY LAGONDA
Thomas Bissegger from 1904 DESIGNED BY LAGONDA receives his first Michelin star
Revolutionary Design. Excellent Cuisine.
Welcome to the first space designed by Lagonda.
A place for visionaries and gourmets alike. Breakfast meetings and business lunches of the highest quality during the day. A paradise for lovers of haute cuisine and fine dining in the evening. Within walking distance of Zurich Central Station, Paradeplatz and Bahnhofstrasse.
Celebrate with us our new event concept. The Kitchen Party at the 1904 DESIGNED BY LAGONDA spoils you with unique dishes prepared by an exclusive selection of guest chefs around our chef Thomas Bissegger. An eventful evening awaits you at the 1904 DESIGNED BY LAGONDA, embedded in an atmospheric setting with DJ music and other highlights.Read more >
Our Philosophy: Creativity. Excellence. Design. Space.
Managing Director / Partner Dario Cadonau and his Executive Chef Thomas Bissegger bring the spirit of the IN LAIN Hotel Cadonau from Brail to Zurich.
Dr. Andreas Baenziger and Dr. Florian Kamelger infuse the 1904 DESIGNED BY LAGONDA with the tried and tested R-Experience: a philosophy which makes the guest the overarching and absolute priority.
A little taster
Dashi | Morel | Pea
Morel dashi, morel peas dim sum, fried morels with sherry, smoked butter
Venison | Red Cabbage | Koji Barley
Sautéed venison rack (Engadine,CH), Lingonberry sauce, Venison ragout (AT), Red cabbage with fermented barley, Red cabbage espuma, Spruce oil
Spargel | Buttermilch | Yuzu
Flavoured white asparagus, buttermilk chantilly, asparagus yuzu ice cream, yuzu cake, yuzu gel
Beetroot | Smoked mascarpone | Dill
Smoked mascarpone chantilly mousse with a liquid beetroot centre, Dill oil, Preserved beetroot and a beetroot sorbet, with Dill and beetroot granitée