Zurich’s most exquisite patisseries—in pictures

Masterful patissiers in Zurich are satisfying the Swiss city’s sweet tooth with a slew of artisanal treats, from strawberry erdbeertörtli tartlets to elegant Luxemburgerli macarons.
 

A close-up of a silver plate with multiple macarons.
The iconic Luxemburgerli — elegant, meringue-based macarons — Zurich's grande dame of chocolate, Confiserie Sprüngli, are beloved across Switzerland.
Photograph by Clara Tuma
Story and photographs byClara Tuma
November 14, 2025
This article was produced by National Geographic Traveller (UK).

For more than two centuries, Switzerland has shaped the world’s idea of chocolate — velvety smooth, impeccably tempered and meticulously refined. In Zurich, a city steeped in history and tradition, the art of patisserie is approached with the same precision. Here, recipes vary from intricate cream-filled confections to crumbly tartlets crowned with lacquered fruit and meringue-based macarons no larger than a coin. Some are treasured family recipes, honed over the generations; others come from a new wave of patissiers blending bold flavours with elegant designs. Yet all convey a distinctly Swiss sensibility, one that’s driven by masterful craftsmanship and an unwavering eye for detail.

A calm, cobble-stoned alleyway with Swiss flags hung along one building's wall and a small courtyard with trees opposite.
The modern interiors of a patisserie with soft velvet chairs at round tables.
The cafe at Confiserie Sprüngli — the grande dame of Zurich’s chocolate tradition — has emerged from a bold redesign that has firmly propelled it into the 2020s. Gone are the modest bistro tables and wooden chairs; in their place, plush velvet seating in sophisticated, autumnal tones.
Photograph by Clara Tuma (Top) (Left) and Photograph by Clara Tuma (Bottom) (Right)
A close-up shot of neatly lined-up choux buns on gold paper discs, filled with a pistachio cream.
What remains, of course, is the dazzling spread of delicate pastries, including the iconic Luxemburgerli — elegant, meringue-based macarons beloved across Switzerland. Another highlight is the Paris-Brest Pistache, a ring of delicate pâte à choux, generously filled with silky pistachio cream and a crunchy pistachio core.
Photograph by Clara Tuma
A close-up of a woman offering various pralines on a silver tray with a pair of silver tongs.
For purists, the street-level boutique is still a shrine to all things chocolate, offering rows of meticulously crafted pralines in gleaming glass cases. Good luck picking only one.
Photograph by Clara Tuma
The busy interiors of a baroque patisserie decorated with an abundance of flowers, fake and real, and a lavish display of packaged treats.
Housed within a beautifully preserved 13th-century building in Zurich’s Old Town, Café & Conditorei 1842 has earned a loyal following for its signature Erdbeertörtli.
Photograph by Clara Tuma
A close-up of a delicately plated strawberry tarte with a napkin and cake fork, featuring a chocolate plaque with '1842' on it.
These delicate strawberry tartlets, inspired by traditional French patisserie and perfected in Switzerland in the early 20th century, showcase the Swiss talent for elevating the simple to the sublime. An Erdbeertörtli relies on precise technique and high-quality ingredients: buttery shortcrust, silky pastry cream and sweet, sun-ripened strawberries. It’s a treat best enjoyed with a cappuccino or hot chocolate.
Photograph by Clara Tuma
A streusel - crumble - cake in a luxurious cake display with more pastries presented on a glass shelf below.
Other tempting offerings include crumbly streusel cakes, croissants and seasonal pastries, all served on the first floor in a series of cosy salons with gilded mirrors, velvet chairs and dark wood panelling.
Photograph by Clara Tuma
A voyeuristic shot through the window of a patisserie onto a couple sitting on the patio outside.
Then, when the weather warms, travellers can retreat to the cafe’s patio, shaded by red parasols and tucked behind leafy greenery.
Photograph by Clara Tuma
A smiling woman in chef coat presenting a baking tray of meringue-flower-topped tarts.
Felicia Ludwig’s journey into the world of pastry began at age seven, when she started baking for family and friends. “My neighbours, who supplied me with ingredients, looked forward to my Sunday cake every week,” she recalls with a smile. Today, she’s the 2022 Pâtissière of the Year, celebrated for her innovative approach to classic desserts.
Photograph by Clara Tuma
A close-up of a baking tray with macarons, both with filling and without.
A ceramic plate with sakura blossoms painted on and a tarte with a smoothed over, rose-like topping and gold-leaf.
Operating from her studio in Zurich’s Seefeld district, Felicia crafts an array of treats, from Champagne macarons (left) to red-tinted, white chocolate roses with sudachi citrus (right) and lemon tarts with mango-passion fruit jelly, lemon curd and meringue (above).
Photograph by Clara Tuma (Top) (Left) and Photograph by Clara Tuma (Bottom) (Right)
A charming plaza and small fountain in front of a cobble-stoned alleyway fork and luxurious, traditional house with wooden shutters.
Felicia dreams of opening her own boutique in the heart of Zurich, but, for now, travellers can purchase her creations at Razzia, a restaurant in a restored former cinema in the Seefeld district. Her concoctions are also served at prestigious addresses on Zurich’s Bahnhofstrasse, including the Audemars Piguet House.
Photograph by Clara Tuma
A vibrant and stacked cake display with Japanese memorabilia.
“We love colour, but we’re not as sweet as we look!” declares Sara Hochuli, the owner and creative force behind Miyuko. Located in Zurich’s Old Town, the Japanese-inspired cafe and tearoom is renowned for its indulgent breakfast options and afternoon teas. “We source our teas directly from a small farmer in Japan,” adds Dominik Grenzler, her partner and Miyuko’s head barista, who crafts expertly brewed coffees and delicate Japanese teas to complement Sara’s light mousse creations.
Photograph by Clara Tuma
The interiors of a Japanese-themed cafe with kois painted on the walls and a geisha painting.
A trained graphic designer and sugar artist, Sara draws inspiration in her designs from the stylised art of manga, while her flavours carry a distinct Japanese touch — think matcha, sesame and yuzu.
Photograph by Clara Tuma
Published in the Luxury Collection 2025 by National Geographic Traveller (UK).

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