Bistro with rotating chefs and low intervention wines
No reservations

NOW: 10.9 - 20.9: Brütalo @brutalo.kitchen
- MENU/SPEISEKARTE
Next: 24.9 - 1.11: Alfredo Pena @alfrpn

Opening hours

Wednesday - Saturday 18:00-24:00

Location

Freddy - directions here
Meinrad-Lienert-Strasse 1
8003 Zürich





The chef rotation continues! Next up, Tonie Brunschwiler and Sonia Tao – aka Brütalo Kitchen – will be taking over the Freddy kitchen from this Wednesday, September 10th to Saturday September 20th (two weeks, Wed–Sat, from 18:00). Expect a dash of Chinese spices and a pinch of Mediterranean flair: no fuss, no frills – just honest food, made with love. Come by – and as always, no reservations
*Sunday at Freddy.* One day only. Come hungry. We open our doors tomorrow for lunch: 1–4 pm. On the menu: 🥗 Salad. 🍚 Cơm tấm – grilled pork neck, Vietnamese meatloaf, fried egg, rice. And because Sundays call for a twist: 🍕 JJ’s Detroit-style pizza on the side.
Jana Heinichen takes over the kitchen at Freddy, bringing her Vietnamese roots to life with fresh interpretations of classic dishes and more. Quán Bé Trinh by Jana Heinichen @hjjanae 
13.8 – 30.8.2025
Wed – Sat, 18:00–24:00
 No reservations – come hungry! 📸 @pascalgrob
Ganevat Montferrand Chardonnay 2018 Subtle reduction on the nose, low in acidity, and seriously long. Clean, strong, and drinkable any day. Classic ouillé-style Chardonnay from Ganevat. We’ve got both négoce and domaine bottles in the cellar—plus magnums. Nestarec Troublemaker 2015 Fell for the reductive 2018, but this 2015 shows more skin contact, more orange character—yet it’s still fresh and long. A pleasure to stumble across, now gone. This is the fun part of cellaring—maybe I should forget a few more bottles? Christof Ruof Pinot Noir 2021 If you love Pinot, try this. Everything you want—elegant, subtle, silky tannins, sour cherry, and forest notes. Bottles are in the cellar Obrecht Rosé Brut I wasn’t into the Monolith 2018 Pinot, but the 2021 lineup changed that. The Chardonnay, Pinot, and this Rosé Brut were all on point. Still have bottles in the cellar and Studio—just ask.
Alessandro Viola Blanc de Blanc Opened for a group already a few bottles in—this brought exactly the energy we needed. Super dry, crisp, saline, with depth and a touch of nuttiness. 100% Catarratto from Alcamo, zero dosage. Available in the Studio and in the cellar. Tom Litwan Petit Meslier Extra Brut 2019 When Tom opened his new Robinson wine dictionary, the first entry he read was about Petit Meslier—a rare early-ripening Champagne grape. This 2019 is fresh and zippy, with lime zest and great length. Some bottles in the Studio and cellar. Donneur du Temps Chardonnay 2018 Entry-level Chardonnay from a Jura producer. The first sips were subtle and clean, but it needed about an hour to open—then delivered classic Jura energy with moderate funk and acidity. We’ve got some in the cellar, small allocation—not in the Studio. Batardière Noël de Montébeault 2021 Definitely one of the best wines I’ve had. Pure, direct, and electric—gave me chills. Like a second Club-Mate, it lifts you. Keen to explore more Chenin from this part of the Loire—any recommendations? Leiner Brut Nature 2020/2021/2022 Sometimes we whisper the name of a well-known oxidative Champagne, and this shows up instead—long, chalky, and layered. Pinot and Chardonnay from two still base wines, with a third vintage added—not just for freshness but also with enough residual sugar to kick off the bubbles. Available by the glass at Freddy; bottles in the Studio on request. Kolonia 52 – Plazma A blend of local grapes that was just plain fun—fat and crisp all at once. Big aromatics of apricot and jasmine flowers. We’ve also got a pure Furmint in the cellar. More to come.
snaps week 6-8
Let’s go! Freddy starts this Friday! We’re kicking things off with soft opening events this January (Fridays and Saturdays only), all cooked by the Arboys—Nemi, Timmy, and Andy: January 17-18: Tacos, Margaritas, and Mucho Wino January 24-25: Trattoria January 31 - February 1: Surprise (we don’t know yet) From February, we’ll be open Wednesday to Saturday, 5 PM - 12 AM. The kitchen will be filled with friends around. And the start is already very cool so stay tuned, and see you at Freddy.
pork cheeks, topinambur relish & franzosen kraut #kin #zürich #asianinspired #food