Until 19 December, Christian Hoffmann, Jérôme Schilling, Paul Stradner, James Baron and Martin Dalsass will take turns in the kitchen of the new Signature Restaurant on the first floor of Villa Florhof. Further guest chefs will follow in January 2027.
Zurich, Switzerland, 12 November 2026 – Around three months after Villa Florhof welcomed its first guests, the Signature Restaurant of Lalique’s first boutique hotel in Zurich opened its doors on 11 November 2026. Until the future head of the kitchen is announced in early 2027, the restaurant is hosting a series of guest chefs: Christian Hoffmann, Sous Chef at Villa Florhof, chefs from the Lalique Hospitality collection and leading Swiss chefs will take turns at the stove. Further guest chefs will be announced in January.
The Signature Restaurant is located in the villa’s first-floor salons and overlooks the historic buildings of the surrounding neighbourhood. Its ceiling features 104 illuminated Papillon crystal butterflies, designed by the Lalique Interior Design Studio specifically for this space. The butterfly is also the principal motif throughout the house, alluding to Zurich’s silk industry, with which the villa has been closely linked since the sixteenth century.
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“The Signature Restaurant marks a new chapter for Villa Florhof. For the first weeks, we have invited chefs whose craftsmanship we greatly admire and with whom we share a personal connection. This gives our guests the opportunity to discover the restaurant each week through a different culinary signature,” says Tanja Wegmann, General Manager of Lalique Hospitality.
\u200bThe Guest Chefs at a Glance
Christian Hoffmann | 11 – 14 November, 25 – 28 November and 15 – 19 December
\u200bChristian Hoffmann, Sous Chef at Villa Florhof, opens the series. His career took him from Palais Coburg in Vienna via Johann Lafer’s Le Val d’Or to Berlin’s Michelin-starred dining scene, where he worked as Sous Chef at Lorenz Adlon Esszimmer, then holding two Michelin stars, and subsequently at the Michelin-starred Golvet, among others. For the Signature Restaurant, he has created a five-course menu featuring dishes such as langoustine with pumpkin, vadouvan and preserved lemon; veal sweetbread with hazelnut and vin jaune; and Australian Wagyu beef with Jerusalem artichoke, pear and savoy cabbage.
Jérôme Schilling | 18 – \u200b 21 November
\u200bJérôme Schilling travels from Sauternes in south-western France, where he is Head Chef of Restaurant LALIQUE at Château Lafaurie-Peyraguey in Bommes. He has led the restaurant since its opening in 2018 on the estate, classified as a Premier Cru Classé in 1855. The restaurant received its first Michelin star in 2019 and its second three years later. In 2023, Schilling was awarded the title of Meilleur Ouvrier de France. Born in Alsace, he worked alongside Joël Robuchon, Roger Vergé, Thierry Marx and Guy Lassausaie, among others. In 2015, he joined Villa René Lalique, where he was appointed Executive Chef two years later. His father ran a small artisanal vineyard, and wine also lies at the heart of Schilling’s cuisine; he describes himself as a “culinarian of the vine”. His five-course menu “Around the Vineyard” includes cauliflower moelleux with Oscietra caviar, hake with bergamot and elderflower, and marinated black pork with chestnut and kumquat.
Christian Hoffmann × Paul Stradner | 24 November
\u200bOn this exclusive evening, Christian Hoffmann and Paul Stradner join forces for a four-hands dinner. Austrian-born Stradner heads the kitchen of the two-Michelin-starred restaurant at Villa René Lalique in Wingen-sur-Moder, Alsace, and was recently honoured with the GaultMillau d’Or Grand Est 2027. After training in Graz and two positions in Austria, he joined the Schwarzwaldstube at Traube Tonbach and, after seven years, moved on to work with Jean-Georges Klein at L’Arnsbourg in Baerenthal. As Head Chef at Brenners Park-Hotel in Baden-Baden, he earned two Michelin stars within a few months, making him one of the youngest two-star chefs in Germany. In 2017, he followed his mentor Klein to Villa René Lalique, where he took over as Head Chef in 2020. His cuisine is rooted in Alsatian produce and regularly draws on his Austrian heritage. For the joint menu, Stradner contributes dishes including langoustine with Hokkaido pumpkin, vanilla and grape, and saddle of venison with porcini, while Hoffmann adds a foie gras terrine with quince, veal tongue and sage.
James Baron | 2 – 5 December
\u200bJames Baron travels to Zurich from the Engadine. The British-born chef is Head Chef and Managing Director of Hotel Krone Säumerei am Inn in La Punt Chamues-ch, which he runs together with his wife Natacha. His restaurant La Chavallera was awarded a Michelin star just three months after opening in 2022 and today holds 17 GaultMillau points. Previously, he was Chef de Cuisine at Amber at The Landmark Mandarin Oriental in Hong Kong. Baron cooks with produce from the Alpine region and incorporates Asian influences. His menu ranges from capuns, a Grisons speciality, and pear ravioli with brown butter and marjoram to veal tartare with kimchi and pike-perch with barley and bacon, finishing with a traditional nut tart.
Martin Dalsass | 9 – 12 December
\u200bNext comes Martin Dalsass, one of the defining figures of Swiss gastronomy. Born in South Tyrol, he became Head Chef at Hotel Bellevue in Gstaad in 1980 and in 1985 opened Ristorante Santabbondio in Sorengo near Lugano with his family, which soon earned a Michelin star and 18 GaultMillau points. In 2001, GaultMillau named him “Chef of the Year”. In 2011, he moved to the Engadine, where for 13 years he ran the historic Talvo in Champfèr near St. Moritz, which also held a Michelin star and 18 GaultMillau points during this time. His cuisine is Mediterranean-inspired, and he is particularly renowned for his mastery of olive oil. Since handing over Talvo at the end of 2024, he has cooked at selected guest appearances. At Villa Florhof, he will serve a game menu.
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Winter Break and Outlook
\u200bThe Signature Restaurant will close for its winter break from 20 December 2026 to 12 January 2027. Villa Florhof will announce at a later date how the programme will continue in the new year and who will lead the kitchen in future. The Bar & Brasserie with its garden terrace, under the direction of Head Chef John Schiffmann, remains open daily from 12 pm to 12 am.
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Programme at a Glance
\n11 – 14 November 2026
Christian Hoffmann
Villa Florhof, Zurich
18 – 21 November 2026
Jérôme Schilling
Château Lafaurie-Peyraguey, Bommes
24 November 2026
Christian Hoffmann × Paul Stradner
Villa René Lalique, Wingen-sur-Moder
25 – 28 November 2026
Christian Hoffmann
Villa Florhof, Zurich
02 – 05 December 2026
James Baron
Krone Säumerei am Inn,
\u200bLa Punt Chamues-ch
09 – 12 December 2026
Martin Dalsass
formerly Talvo, Champfèr
15 – 19 December 2026
Christian Hoffmann
Villa Florhof, Zurich
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Restaurant Information
\u200bSignature Restaurant – Villa Florhof
\u200bFlorhofgasse 4, 8001 Zurich, Switzerland (first floor)
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Guest chef series
\u200b11 November to 19 December 2026, Wednesday to Saturday,
\u200bas well as Tuesday, 24 November and Tuesday, 15 December
\u200b6.30 pm – 12 am
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Menu
\u200bMulti-course menu in the signature style of each guest chef
\u200bChristian Hoffmann: CHF 245
\u200bJérôme Schilling: CHF 289
\u200bChristian Hoffmann × Paul Stradner: CHF 289
\u200bJames Baron: CHF 250
\u200bMartin Dalsass: menu focusing on game, details to follow shortly at www.villaflorhof.com
\u200bVegetarian options available on request
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Winter break
\u200b20 December 2026 to 12 January 2027
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Reservations
\u200bOnline at www.villaflorhof.com, by email to info@villaflorhof.com or by phone on
\u200b+41 43 531 33 33
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About Villa Florhof
\u200bVilla Florhof is a luxury boutique hotel located in the heart of Zurich. Following an extensive heritage restoration, the property opened on 1 August 2026 and occupies a listed building whose origins date to the fifteenth century. From the mid-sixteenth century onwards, the site was part of Zurich’s celebrated silk trade.
\u200bVilla Florhof offers thirteen individually designed rooms and suites, a Bar & Brasserie with garden terrace, a historic vaulted wine cellar and the Salon Davidoff. The Signature Restaurant on the first floor opened on 11 November 2026.
\u200bThe interiors are the work of Green & Mingarelli Design, with bespoke crystal panels, architectural glass and lighting by the Lalique Interior Design Studio.
\u200bOperated by the Lalique Group, Villa Florhof is part of the Lalique Hospitality collection and a member of Relais & Châteaux. The collection also includes Villa René Lalique and Château Hochberg in Alsace, Château Lafaurie-Peyraguey in Bordeaux, The Glenturret Lalique Restaurant and The Aberturret Estate House in Scotland. www.lalique.com
Press Contacts
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INTERNATIONAL - LALIQUE GROUP
\u200bGrubenstrasse 18, CH-8045 Zurich
\u200bElle STEINBRECHER | Group Head of PR and Communications
\u200belle.steinbrecher@lalique-group.com
\u200bTais OKAI | Communication & PR Manager
\u200btais.okai@lalique-group.com
DACH – PR/TICULAR
\u200bForchstrasse 55, CH-8032 Zurich
\u200bKatja GRAUWILER | CEO Switzerland
\u200bkatja.grauwiler@pr-ticular.com