A MODERN RUSSIAN TABLE ZÜRICH
The art of
the table.
A private kitchen by chef Agata Volkova. Heritage Russian recipes - borscht, coulibiac, hand-rolled pelmeni - hand-plated for the people gathered around your table.
XII
YEARS COOKING
7+1
COURSE TASTING
2024
GAULT & MILLAU 16
A MODERN RUSSIAN TABLE ZÜRICH
The art
of the table.
B2B
Premium food for private and corporate caterings and B2B solutions.
XII
YEARS COOKING
7+1
COURSE TASTING
ZH
Zürich · Est. 2014
B2B
Discover our premium creations like hand rolled pelmeni, legendary UNESCO heritage Borsch and one-of- a- kind Syrniki for your store. By adding those to your assortment you will attract many new clients and enhance the shopping experience of your existing customers. We promise you this.
Premium catering with Russian heritage recipes with a modern twist. We are happy to create an unforgettable menu for your event, which everyone will be talking about.
"The food was so different and so good! Probably my best table in Zurich this year"
Maria Z
"Danke für eure Professionalität. Pünktlich und lecker!"
Svetlana C, Swiss - Russian Chamber of Commerce and Industry.
A MODERN RUSSIAN TABLE ZÜRICH
The art
of the table.
A private kitchen by chef Agata Volkova. Heritage Russian recipes - borscht, coulibiac, hand-rolled pelmeni - hand-plated for the people gathered around your table.
XII
YEARS COOKING
7+1
COURSE TASTING
2024
GAULT & MILLAU 16
"The most quietly extravagant evening I've had at a Zürich table this year."
- NZZ AM SONNTAG
Gastronomy as an art.
A private kitchen by chef Agata Volkova. Heritage Russian recipes - borscht, coulibiac, hand-rolled pelmeni - hand-plated for the people gathered around your table.
PREMIUM INGREDIENTs
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CUSTOM menu
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reliable SERVICE
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12
years of cooking in zurich
3.4k
plates served, 2025
16
gault & millau, 2024
THE CHEF
From St. Petersburg to the Limmat.
"I cook the food I miss. Everything I serve, I would serve to my grandmother."
Agata Volkova was raised in her grandmother's kitchen in St. Petersburg. rolling pelmeni at seven and tending borscht at twelve. She trained at L'École Ducasse in Paris, cooked at Restaurant Igniv (two Michelin stars) in St. Moritz, and opened Agata's Kitchen in Zürich in 2014.
Her work has been featured in NZZ, Bolero, and Gault & Millau (16/20). In 2023 she launched Lunchtime - a daily delivery of her grandmother's recipes for the city's office tables.
WHAT WE COOK
Three tables. One Kitchen.
Each of our services is built around the same uncompromising ingredient list and the same pair of hands. Choose the setting; we bring everything else.
6 - 14 GUESTS · FROM 220 CHF / PP
01
Morden Catering
A chef-hosted tasting menu in your home. Twelve courses, seven hours, no clock-watching. Agata cooks at your stove and tells the story of every dish.
20 200 GUESTS FROM 85 CHF / PP
02
B2B
Heritage Russian recipes plated for offices, weddings, and gatherings. Drop-off platters, buffet service, or full sit-down with our team. We bring the linens.
WHAT WE COOK
Three tables. One Kitchen.
Each of our services is built around the same uncompromising ingredient list and the same pair of hands. Choose the setting; we bring everything else.
6 - 14 GUESTS · FROM 220 CHF / PP
01
Private Dining
A chef-hosted tasting menu in your home. Twelve courses, seven hours, no clock-watching. Agata cooks at your stove and tells the story of every dish.
20 200 GUESTS FROM 85 CHF / PP
02
Modern Catering
Heritage Russian recipes plated for offices, weddings, and gatherings. Drop-off platters, buffet service, or full sit-down with our team. We bring the linens.
8 - 30 GUESTS FROM 145 CHF / PP
03
Cooking Events
A masterclass disguised as a dinner. Roll pelmeni, fold blini, taste fifteen vodkas. For corporate offsites, hen weekends, and curious neighbours.
A TASTE
Selections from the kitchen.
Menus rotate with the season and the guest. These are examples - every event is composed bespoke.
1
Beetroot tartare
cold
Roasted red beet, smoked sturgeon, sour cream, dill oil, rye crisp.
32 CHF
II
Pelmeni in clarified broth
HOT
Veal-and-pork dumplings, golden bone broth, black truffle, chive.
38 chf
III
Coulibiac of salmon
SIGNATURE
Wild salmon, mushroom duxelles, hard-boiled egg, dill rice, brioche.
54 chf
iv
Stroganoff of beef cheek
hot
Slow-braised cheek, wild mushrooms, smetana, hand-cut tagliatelle.
48 chf
v
Honey cake medovik
DESSERT
Twelve thin layers, burnt-honey crème, walnut praline.
24 chf
A TASTE
A year of tables.
Set table for ten
PRIVATE · 2026
Candlelit course
TASTING · 2025
Beetroot tartare
SIGNATURE
A TASTE
A year of tables.
IN THEIR WORDs
What guests have said.
Camille & Tomas
WEDDING, ZÜRICH
Agata cooked for our wedding rehearsal - twenty courses, twelve hours, and she remembered every guest's name.
Eva Lindemann
CURATOR, HELVETIA GALLERY
The most thoughtful catering we've ever had at the gallery. The blini bar was, frankly, theatre.
Markus Reiter
PARTNER, REITER & CO.
Wehire Agata for our partner dinners twice a year. The clients still talk about the pelmeni from last spring.
TAGES ANZEIGER
RESERVE
Let's set the table.
Tell us a little about the occasion. Agata replies personally within 24 hours, usually with a few menu ideas already attached.
BY TELEPHONE
+41 077 231 05 19
BY POST
THE KITCHEN
Feldstrasse 37, 8800 Thalwil, ZH
RESERVATION HOURS
Tue - Sat 10:00 – 19:00
Agata's Kitchen GmbH 2026
Sister business · Lunchtime delivery
Impressum · Privacy