The Zeughauskeller occupies the converted 15th-century city armoury beside Paradeplatz — a single soaring stone-vaulted hall hung with halberds, cannons and pikes from the old arsenal, with long wooden tables that fill quickly at lunchtime and dinner. It is touristy, busy, and unapologetic, and it is also one of the few places in Zurich where the classic Swiss-German dishes are still done properly and at scale.
The unmissable dish is Zürcher Geschnetzeltes — strips of veal in a creamy mushroom sauce with röschti on the side, the city's signature recipe — and the kitchen does an excellent version. The menu also covers fondue, raclette, calf's liver, and the city's largest selection of Swiss sausages. Beer arrives in heavy half-litre dimpled mugs. Reservations advisable for dinner, especially on weekends.