6
Weeks
Chefs
Menus
From 1. April of until 9. of May we will surprise you for six weeks, from Wednesday to Saturday with a chef and a 5-course menu (with a vegetarian option). If desired, there is a wine accompaniment selected by our wine dealer .
For this popup we open the doors of our studio in the lower part of the dam, just above the Limmat.
Places are limited, we are happy to take your bookings on-line or via Mail
damm@fuerdich.ch towards.
Check-in is between 7pm and 8pm
We look forward to this spring event at this beautiful location with these different chefs.
Fr. 95.- for 5 Courses
Simon Schneeberger
I Tavoli del Vagabondo
April 1 - 4, 2026
Simon Schneeberger is a chef and the mastermind behind I Tavoli del Vagabondo. His cuisine is characterized by a deep connection to the earth and agriculture – product-oriented, supported by the people behind it, and rooted in craftsmanship. In recent years, he has cooked on farms, in the Alps, and in independent projects. Two formative years in Copenhagen have also left a clear Nordic DNA: a minimalist, product-focused cuisine with great respect for origin and processing.
At the pop-up on the dam, he cooks as an independent chef for I Tavoli del Vagabondo. The menu is his own creation: developed for the FANGST month at De Tapas in Winterthur, where he now works as head chef, he is using the pop-up as an opportunity to present selected dishes from it for the first time. He sees the fact that a Spanish-influenced tapas bar is taking on a Nordic focus as a conscious closing of the circle. For him, cooking is a connecting element between places, people, and projects—and it is precisely this attitude that gives rise to such collaborations.
Moritz Schroeder
April 8 - 11, 2026
Moritz originally comes from Bad Pyrmont in Lower Saxony and has been cooking in Berlin since 2017. He was influenced by his time at Fischers Fritz, which was known for its classic French cuisine, as well as by his work as sous chef at Restaurant Horváth. From these experiences, he developed his own unique style. For Moritz, cooking is not just about the product. The people, the environment, and the ability to create delicate and balanced flavors with intuition, experience, and solid craftsmanship are also crucial for him. His cuisine is clear and focused, yet open and accessible. The dishes tell stories that are more subtle than loud—and that is precisely where their particular strength lies.
Lokum
April 15 - 18, 2026
LOKUM bedeutet „Turkish Delight“.
But instead of sweets, the name stands for a traveling food and culture project that revolves around taste, atmosphere, and encounters. The cuisine is essentially Turkish and influenced by Mediterranean influences picked up on her travels. Chef Cansu Cantaş, born in Ankara, Turkey, performed with LOKUM several times in Zurich last year and is currently on tour in Palermo. In April 2026, she will bring LOKUM – Bahar to Damm für Dich. Bahar – the Turkish word for spring – is LOKUM's culinary homage to this season. The menu follows the coastal regions, Anatolian landscapes, mountains, and eastern Turkey. It is almost entirely vegetarian, supplemented in one course by a fish and meat option, and can also be served completely vegetarian upon request.
Marion Klammer
Wanda Berlin
April 22 - 25, 2026
Vegan/glutenfree
At Wanda, everything starts with a clear stance.
She has spent the last few years working in Michelin-starred restaurants, where precision, technique, and perfection are part of everyday life. Today, she brings this knowledge to the stove: gluten-free, animal-free, but with the same uncompromising standards of quality and enjoyment.
She cooks gluten-free because she has celiac disease. Not because it's trendy, not because of her lifestyle—but because she believes in it. And she cooks vegan because good food should be available to everyone and because a conscious approach to food is essential for her.
But don't worry: this is not about sacrifice. No dry compromises, no hummus clichés, no bland “substitute food.” Instead, guests can expect genuine craftsmanship—full of flavor, depth, and surprise.
Her cuisine is seasonal, regional, and above all, not pretentious. She is not interested in dogma, but in good food. For her, vegan and gluten-free are not restrictions, but her creative scope.
What exactly ends up on the plates remains a secret until the evening. A little suspense is part of the fun. If you are curious, open to new things, and simply want to eat really well, this is the place for you.
Aon Homberger
April 29 - 2 May, 2026
Sawasdee ka,
For Aon Homberger, cooking is more than just a job—it's memories, home, and love on a plate. For over ten years, she has been cooking for her guests at Thai Moving Noodles, just as she learned from her family: honest, heartfelt, and full of authentic flavors.
Her cooking style is lively and uncomplicated. Fresh herbs, chili, lime, the aroma from the wok – dishes that tell stories and bring a little piece of Thailand to Zurich.
She cooks for her guests as she cooks for people close to her – with respect for the ingredients, with a lot of feeling and genuine dedication.
Come by and try her favorite Thai food creations. A moment of Thailand – in the middle of the city.
See you kaaaaa
Corinne Venegas
May 6 - 9, 2026
Corinne Venegas loves to stick her nose into everything and tries everything twice or three times. Her enthusiasm for the diversity of flavors is contagious – she is constantly surprised and inspired by new taste experiences. As the winner of MasterChef Switzerland 2023, she has turned her passion into her profession. Today, she works as a freelance chef and, in collaboration with Miele, gives cooking courses on wild herb cuisine. From May, she will also be cooking at the newly opened Huberta am Hubertus.
Since training as a wild herb expert in Appenzell, her appreciation and knowledge of the plant-based ingredients that nature provides us with has continued to grow. She was particularly influenced by her internship with Stefan Wiesner in Entlebuch, where she learned archaic cooking techniques and minimalist cooking over an open fire. Inspired by forests and meadows, she creatively integrates wild plants into her dishes – always with great attention to detail. Let yourself be surprised by a menu featuring freshly picked spring herbs and homemade wild delicacies.
Barbara Maey
Les Vignes Weinhandlung
1. April - 9. May 2026
This year, Barbara Maey will accompany us through the various menus with a selection of wonderful wines. There will be a carefully curated selection of exquisite wines.
……………….. wine pairing available: Barbara will be present in person on ……………. She will share exciting stories about her wines and will be happy to offer a personalized wine pairing.
Even as a child, Barbara Maey stuck her nose into everything. This can also be understood in a figurative sense: through studying German language and literature, training as an actress, and various activities in these fields, she arrived at the place where she can best use her nose: wine. In addition to sensory criteria, sustainability in the vineyard and cellar is a top priority when selecting wines for her wine shop Les Vignes. Barbara knows the people who produce her wine: they all come from small, family-run businesses. She particularly enjoys pairing food with wine: it's a sensual pleasure all round!
