Perched beside Lake Zürich and the River Limmat, Bar am Wasser has become one of Switzerland’s most distinctive drinking destinations since opening in 2018. Conceived by Dirk Hany, the bar combines the elegance of a classic American cocktail bar with the ambition of haute cuisine, aiming to be the first bar ever awarded a Michelin star.

The vision is clear from the outset. Guests are welcomed to their seats – notably, there is no standing room here – and offered an amuse cocktail, a savory, sour, or bitter aperitif designed to open the palate. From there, they are invited into a world of ‘fine drinking’, where the focus is less on fleeting refreshment and more on a considered, gastronomic journey.

Bar am Wasser’s menu is structured as four cocktail tasting menus, each presented as a three-course progression of starter, main, and dessert drinks. Guests can choose a “High,” “Low,” or “No” volume option, or the HUBLOT collaboration menu that leans heavily on modern techniques like rotovaps and centrifuges. Each is supplemented by additional cocktails, offering flexibility within the framework. Seasonal changes every three months keep the menus dynamic, with some drinks rotated even more frequently to reflect market availability.

Behind the bar, consistency is paramount. Cocktails are pre-batched where possible, allowing the team to deliver drinks quickly while maintaining meticulous quality. In their 25 m² laboratory, bartenders experiment with rotovaps, centrifuges, ultrasonics, and milk punches, documenting every recipe for reproducibility. Fresh juices are pressed and oxidised under controlled conditions to enhance flavour, while garnishes are stripped back to focus on elegance and reduce waste. Drinks are presented in Riedel glassware, chilled with hand-stamped ice cubes, balancing refinement with functionality.

The space itself is striking. High ceilings, earthy tones, and expansive windows frame the lakeside views, while the Shaker Wall and glittering chandelier lend cosmopolitan grandeur. The bar counter, inspired by a Teppanyaki station, puts bartenders centre stage, while the five-metre back bar, accessed by a hidden staircase, showcases their enviable spirits selection, which recently won silver for Best Whisky Collection at the Switzerland Whisky Awards. Even the bathrooms carry the concept further, themed with playful monkey and flamingo motifs and perfumed with a bespoke Vermouth Negroni hand wash.

Hospitality here is finely tuned. Service is unhurried, with seating density designed to encourage guests to linger for 90 minutes over multiple serves. Each bill is closed with a glass of Pedro Ximénez Sherry, a flourish akin to a friandise at the end of a meal.

Beyond the guest experience, Bar am Wasser is committed to community and sustainability. Twice a year, they host Wein am Wasser, donating proceeds to the Sternschnuppe foundation for terminally ill children. Staff are supported with training budgets, career development pathways, and ergonomic bar design, ensuring the team is as well cared for as their guests.

At Bar am Wasser, cocktails are elevated to a culinary art form. Precision, transparency, and warm hospitality combine in a lakeside setting that has quickly become a benchmark in Switzerland and beyond.