Zurich has long been a go-to destination for it’s beautiful architecture and lush landscape, but a number of its creative women are now putting Zurich on the map for new reasons.

The past few years have unleashed some amazing artisanal products, new wave dining, innovative pop-ups and a strong network of producers and chefs slowly turning Zurich into a city with a young and vibrant food scene that pushes the local forward and brings Swiss traditions up to date.

Meet some of the women making Zurich’s food scene sizzle:

Laura Schälchli, La Flor Chocolate, Sobra Mesa

La Flor produces high quality chocolate in their Zurich-based atelier for about two years now. The company was founded by four partners who couldn’t help but wonder, “how is it that Swiss people eat so much chocolate but know so little about it?” says Laura, who also produces educational food events under her project called Sobra Mesa.

La Flor sources the highest quality cocoa beans directly from the three small farms they work with, and then do the entire process – roasting, grinding, tampering and shaping – in their atelier, in the middle of the city.

The Atelier has open days for the public and Sombra Mesa often offers english speaking workshops and events.

Jennifer Kiessling, Pairing is Caring

Having worked for an organisation that aims to preserve the culinary heritage of the Alps, Jennie started making non-alcoholic, fermentation based beverages. “I missed the hands-on process of making something of my own, and at the same time I thought It was crazy that no one bothers to make the non-alcoholic menu in restaurants interesting” she says.

Once she finished developing her recipes for shrubs and drinks that are now on hand at her little lab, she began working with some restaurants and pop-ups on custom-made orders to pair with specific events or dishes. Having the background she did in culinary culture, she saw beverages as a way to add value to a dish or a meal. “I think people are starting to realise the potential of it, but there’s still a long way to go.”

You can check Jennie out on her Pairing is Caring Instagram, or visit the lab at DasProvisorium.

Alexandra Heitzer and Amanda Cheli, Food Zurich Festival

Meet the women behind the biggest food event in Switzerland. In its 4th edition in May, the Food Zurich Festival had more than 140 events spanning over 10 days and the entire city. The different events are aimed at bringing producers, chefs and diners closer together. Each year, at the choice of their partners from the Zurich city hall, the participants tackle a topic challenging the food system. This year they put food waste in focus with a ‘food save day’ and other dedicated events. Together with Alexandra’s co-founder Simon Mouttet, the three work almost all year round to bring the best workshops, dinners, markets, and events in food, to the city’s front.

Celine Horst, Rechberg Restaurant

In a beautifully restored building built in 1837, right next to the city’s central library, Celine and her three partners opened Rechberg. The four – who knew each other for years – had set their minds to make a new and real Swiss cuisine. Or as Celine calls it, “a new Zurich cuisine”. But even they didn’t think they would end up with such a radical project. When they found the space for the restaurant, the team decided they would only use raw materials that existed back when the building was first built. “People told us we were crazy to serve only Swiss wines and we never just have a big piece of meat for example. We work with rabbits, pigs, duck, lamb.” Even just a read of the menu is worth your time, and if you’re curious about a truly unique and intelligent food experience, there’s no question Rechberg provides.

Elif Oksan

This firecracker pastry chef and her dynamite partner Markus Stöckle are a duo impossible to ignore. The two met while working for Heston Blumenthal, after which they returned to Zurich and Elif opened her catering and ice-cream brand, Miss Marshall. But it was only a matter of time before they joined forces at work. Today they have two restaurants: Rosi, their Bavarian eatery, and Gül, their Turkish restaurant. Each adds unique colours to their genre.