Oliver and Sheena started with a trip. Mexico City, Oaxaca, taquerías and long dinners — the kind of food that stays with you long after you get home.

Xolo is what came next. Oliver's modern take on Mexican cuisine — rooted in tradition, built on real technique and carefully sourced products — paired with the warmth and atmosphere that Sheena creates around it.

For ten evenings this October, they bring it all to Freddy.

La Experiencia — CHF 78.–

3-course menu, classic or vegan. Extendable with two additional dishes.

Patrick Nguyễn wanted to be a perfumer. He studied chemistry and biology before deciding that flavour was better expressed on a plate than in a bottle. He trained in Lyon, cooked at Fulgurances l'Entrepôt in Paris, did residencies from Brussels to Sète — and built a reputation as one of the most inventive nomadic chefs working in Europe today.

His cooking is hard to categorise. Vietnamese roots, French technique, references that span Beirut, Tokyo, Mexico City, and everywhere in between. A bánh mì with falafel and boudin noir. A phô paying homage to Bocuse. Lamb curry served with tacos. It shouldn't work. It always does.

Ash Lee spent years turning Berlin on to the food she grew up with. Born in Shanghai, she fell in love with Chongqing — the fiery, numbingly spicy street food of southwestern China that most of Europe had never tasted. She started with supperclubs and pop-ups, built a cult following, and eventually opened Chungking Noodles in Kreuzberg, one of the most talked-about restaurants in the city.

She closed it this spring. Now she's on the road.

At Freddy: Chong Qing Xiao Mian — wheat noodles, homemade chili oil, Sichuan pepper, pork, beef, tofu. The real thing, ten days only.

Maxime started out as a journalist. Then the first lockdown hit, and he ended up in a kitchen as a volunteer — and never really left. Self-taught, curious to a fault, and obsessed with the things that actually matter in a dish: seasoning and sauce, always precise, always with a personal twist.

He cut his teeth in Paris and Le Havre, earned a Fooding nod, and has spent the last year doing residencies across Europe, testing his cooking on new tables and new crowds. His food is French in its bones — bistro, direct, generous — but with flavour references that stretch from Beirut to Osaka to Mexico City.

August 12–29 at Freddy.

Sabina and Santiago fell in love in Mexico City and came back to Zürich with a mission. No fancy concepts, no tasting menus, no reservations. Just tacos as they should be — the kind you eat standing up at a street stall in the CDMX at 2am.

Nada mamón. Todo chingón.

Come hungry.

Chef Rob Roy Cameron brings a produce-led approach shaped by years in some of Spain and London’s most respected kitchens. Known for his precise technique, bold flavours, and deep respect for ingredients, Rob’s cooking balances refinement with generosity. His menus are inspired by seasonality, craftsmanship, and the simple pleasure of sharing exceptional food.

Dominic Fuchs runs 555+ out of Hotel Greulich in Kreis 4 — one of the best Thai restaurants in Zürich, and one of the most fun rooms in the city. Plastic tablecloths, Bangkok street food energy, curry pastes from a mortar not a packet.

He lived in Thailand for years and keeps going back to learn from the young chefs in Bangkok he calls his friends. The result: Thai classics done with complete conviction — Laab, Panang curry with shortrib, whole fried sea bass in garlic pepper sauce.

Three evenings only at Freddy.

Four evenings only.

Based in Warsaw, he cooks farm-to-table not as a concept but as a daily practice. Seasonal, local, grounded. His menu at Freddy draws on Polish cuisine filtered through a contemporary, intuitive lens — familiar enough to feel like something you know, unexpected enough to make you think twice.

Four evenings only.

Oad, as everyone calls him, runs three of the best Thai restaurants in Switzerland out of Geneva — Soï, Suahoy, and Satu. 14 Gault Millau points. A cult following that stretches well beyond the canton.

His cooking sits far from anything you'd expect: fermented pork, aged beef, sour fish soups, fried chicken from Hat Yai. Thai food as it's eaten in Thailand — sharp, precise, unapologetic.

Three days only at Freddy.

Andrin Steuri — May 6–23, 2026

Animator turned chef. 14 Gault Millau points. Pop-ups from Bern to Paris. At Freddy for three weeks only.

Yannic Stockhausen

Hidden Gem from Paris — Soon at Freddy Zurich

Chef Yannic Stockhausen, former head chef of Berlin’s CORDO, earned a Michelin star just 16 months after opening the restaurant. Currently cooking at L’Attaché in Paris, one of the city’s rising neo-bistro spots, he brings his cuisine to Freddy Zurich for a limited residency.

Expect a neo-bistro style with a Nordic focus, highlighting seafood, seasonal ingredients, and clean, product-driven flavors.

At Freddy Zurich — April 8 to May 2.
Limited time only.

Jana Heinichen is back — and she’s bringing a brand new Vietnamese menu with her!

After her travels through Vietnam, she’s brought home a piece of it to share with you. For 4 weeks, she’ll be serving up authentic flavors and fresh dishes at Freddy.

Come hungry — you don’t want to miss this

Irish Chef Gareth Storey cooking is seasonal and shaped by time spent living and working in France, Spain, and Portugal.

We are back — but only for two days. Beni Landolt and the team will be cooking your favourite KIN classics once more. Come and enjoy the full KIN experience.

Nomads returns under the culinary lead of Luca Frei. Experience a warm, social dinner built around generous sharing dishes — a fine cuisine focused on vegetables.

CHF 95 per person
Set sharing menu (multiple dishes served to the table), drinks not included.

TICKETS HERE