Welcome to Raygrodski.
As the first cocktail bar located directly on the bustling Brupbacherplatz, this is the top address for classic and creative seasonal drinks.
Starting February 26, the high-quality drinks will be complemented by food from Mexico City: Chef Gerardo Chico will be serving croquetas, birria tacos, and churros.
Paulette Brupbacher-Raygrodski (1880–1967) was a doctor in Zurich's Kreis 3 district at a time when women still had no place in many areas of society. She was an early advocate for sex education, access to contraception, and the right to self-determination – issues that were highly controversial at the time. Together with her husband, she ran a practice in Aussersihl and was also politically active in promoting a more open and just society. Our bar bears her name not out of sentimentality, but as a reference to this spirit: thinking independently, taking responsibility, showing attitude. This is not a decorative element, but part of the identity of the place.
Food
At regular intervals, we hand over the kitchen to guest chefs who bring their own perspective for a limited time. They bring their own techniques, spices, and memories and use them to develop dishes that work with the bar without being subordinate to it. The result is not a show kitchen or a theme park, but a focused, temporary collaboration. The dishes are often meant to be shared, because many flavors work better when exchanged, but no one is forced to do so.
February & March 2026: Gerardo Chico (CDMX) works with Mexican roots and contemporary influences, translating both into a clear, reduced bar cuisine.
Classics with a twist
Classics don't really need any explanation. A Negroni, an Old Fashioned, or an Espresso Martini already carry their history within them. We see no reason to reinvent them. But we allow ourselves to work on the details: a different source of bitterness, a changed balance between sweetness and acidity, perhaps a texture that slightly shifts the familiar profile. It's not about effects or surprising ingredient lists. It's about taking familiar structures seriously and thinking them through carefully. Those who know the original will notice the differences—sometimes immediately, sometimes only after the second glass.
Signature – Bestseller for years
Over the years, a lot has accumulated, not just recipes, but attitudes, tastes, preferences. Some drinks are created from a specific idea, others by chance or from the desire to finally understand an ingredient properly. Some have changed, becoming drier, clearer, more precise. Others have remained almost untouched because they were already perfect in their original form. Our signature cocktails are not a concept, but a distillation of what has happened here over a long period of time. Many bartenders have contributed to them, each with their own signature style. What is on the menu today is the result of this collective process.
Seasonal Cocktails
The menu is completely rewritten four times a year. Not because it's good for publicity, but because tastes and availability change. When certain fruits are in season or herbs are particularly aromatic, we want to take advantage of that. In winter, we are interested in different textures and temperatures than in midsummer. The seasonal menu is a space for experimentation and ideas that may only make sense for a limited period of time. Some drinks later make their way into the signature selection, while others disappear again. Both are fine.
Mocktails
Non-alcoholic drinks are not a by-product for us. When alcohol is removed, the structure of a cocktail changes fundamentally, and that requires precision. Acidity, sweetness, bitterness, and texture must be constructed differently so that the drink does not seem flat. Our non-alcoholic creations are therefore designed to stand on their own. They are not meant to imitate, but to convince—regardless of whether you are consciously abstaining or simply want to drink something different.
Chef Gerardo
Our new Raygrodski chef, Gerardo, was born in Mexico City and moved to the coast 20 years ago to open his own restaurant and learn to surf. Today, he lives in Zurich.
Gerardo learned to cook at a culinary institute in Mexico and has continued to refine his skills throughout his career alongside some great chefs.
At Raygrodski, he wants to offer Mexican-Latin American cuisine that pairs perfectly with sophisticated cocktails and show that his culture has much more to offer than just burritos and nachos.
Groups / Events
Indoor area or terrace
Whether in the stylish indoor area or on our inviting terrace on Brupbacherplatz in Zurich's Kreis 3 district, the Raygrodski cocktail bar offers the perfect setting for groups of 12 to 30 people. Whether for birthday parties or company drinks receptions, enjoy fine cocktails, wine, and beer in a cozy atmosphere, as well as a selection of delicious appetizers and snacks, from antipasti to whole pizza al taglio trays.
