Zott's Restaurant

Celebrating the culinary cultures of Europe, Zott's Restaurant is not to be missed in Singapore. Acclaimed chef Lorenz-Maria Griesser and his team have put together an incredible selection of Central and Western European dishes that exemplify an impeccable sense of modern cookery balanced with a deep respect for tradition. Plus, dining at Zott's Restaurant on Amoy Street – close to Telok Ayer station – is more than just a delight for the tastebuds. The restaurant itself houses artworks handpicked by owner and namesake Christian Zott, enhancing the sensory experience on offer here.

Take a look at Zott's Restaurant’s special menus below!

Take a look at Zott’s enticing wine and beverage lists, degustation and a la carte menus, lunch menu, and multi-course corporate package options!The first thing that strikes diners upon arriving at Zott's Restaurant on Amoy Street near Telok Ayer is the unmissable mascot – a huge stuffed ox head adorned with butterflies set in a glass box. It’s as if Damien Hirst had spent some time dreaming up a Bavarian pastoral version of his usual surgical shenanigans, but the truth is in actual fact far more personal. His name is Hieronymus, and he was a Bavarian Murnau-Werdenfelser steer gifted to owner and passionate gourmet Christian Zott for his birthday. When the time came, Hieronymus was butchered and now graces the walls of Zott's Restaurant alongside regularly rotating exhibitions of international and local Singaporean art, many pieces of which are for sale.

But enough about oxen and art – let’s talk about the incredible European Alpine food on offer. Without a doubt, truly committed and adventurous Singapore diners will delight in chef Lorenz-Maria Griesser’s ‘Journey Through the Alps’ four-, six-, and eight-course degustation menus, showcasing the young and talented chef’s signature pan-Alpine dishes and taking you far from the glass-and-steel around Telok Ayer and Raffles Place. If you’re dining a la carte, try sharing the whole duck, lamb shoulder, or suckling pig (these require advance notice), take in a two- or three-course business lunch with colleagues, or simply wade through a host of seafood, meat and vegetarian European soups, starters, and main courses that deftly balance tradition with innovation. Of note is Zott's ‘meat fridge’, housing a varied selection of premium dry- and wet-aged cuts such as Australian Wagyu and French-cut cote de boeuf or US Tomahawk.