• • • Rooftop Restaurant & Bar

At the top of the list is anyone who sinks into a chair in the Modissa's new rooftop restaurant: the wine is already chilled on the table and the food is served on a trolley. When Gastro-entrepreneur Michel Péclard and his business partner Florian Weber ask for a table, one can look forward to a new highlight in the Zurich gastronomy. High above the hustle and bustle of Bahnhofstrasse, you can relax and celebrate even after closing time with a unique view.

After almost a year, the big renovation of the Modissa comes to a close. Behind the listed facade of the well-known fashion house on Zurich's Bahnhofstrasse, a contemporary flagship of the family business has been created - a culinary highlight awaits the guests at the top of the 6th floor: The • Rooftop restaurant from Péclard pampers guests even after closing time. Incidentally, the restaurant does not have a name, Michel Péclard: "We had a lot of great ideas, but in the end everybody will speak of the Modissa anyway." He proudly presents the unique view high above the Bahnhofstrasse: "This will be one of the most beautiful locations in Zurich. "It can also be enjoyed in the summer from the terrace, which runs around the corner of the restaurant. The continuous glass façade extends to the floor and can be opened generously, so that the boundaries of inside and outside flow into each other.

The interior and furniture is based on the warm shades of gray on the overall look of the Modissa and was designed and manufactured exclusively for the rooftop. The wall cladding and lights are made of copper and brass, the mirrors are antique, the tables and chairs made of rezikliertem and certified teak are covered with suede. The restaurant offers a total of 100 seats, the concept is well thought out from the interior to the food. "If you come out of the elevator, enter your own world," continues Péclard. A massive glass wall of foamed aluminum separates the restaurant from the entrance. The bar made of solid walnut wood with the open kitchen behind it is seated and not as usual in Switzerland at standing height. A cooler with mineral water and wine is already waiting on the tables: "Guests should feel like they are in their own living room. The bottle is already uncorked, he can only pull out the pin and pour a glass, »explains the innovative restaurateur.

The staff goes literally with steam to the tables: on specially made Dumplingwagen hot Asian dumplings are served. Offered is a versatile and high-quality fusion cuisine, inspired by trips to Tokyo, New York and Los Angeles. On the rolling take-aways, meat dumplings or Angus beef are served alongside the dumplings. The offer is supplemented with salads, cold dishes and generously covered dessert carts. Payment is then made at the bar. This saves the inevitable waiting for the bill and ensures greater efficiency. With the rooftop the restaurateur wants to liven up the almost extinct Bahnhofstrasse at night. The restaurant is accessible via a side entrance on the Uraniastrasse also after closing time. Pass the locker rooms and go to the lift and directly onto the roof