National
Restaurant National at Winterthur Central Station – for every taste and every occasion, round the clock.
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Restaurant National
Stadthausstrasse 24
8400 Winterthur
Opening hours
Day | Time | Kitchen open |
|---|---|---|
Mon. to Wed. | 11.30 a.m. to 10.30 p.m. | 11.30 a.m. to 9.30 p.m. |
Thur. to Sat. | 11.30 a.m. to 11.30 p.m. | 11.30 a.m. to 10.30 p.m. |
Sun. | 10.00 a.m. to 10.00 p.m. (brunch until 2.00 p.m.) | 10.00 a.m. to 9.00 p.m. |
National
A Mediterranean oasis right by Winterthur Central Station. The large front windows of this atmospheric gem, which is lit with colourful Middle Eastern lamps, overlooks lively Bahnhofsplatz. In addition to the restaurant, the National’s various spaces include a cosy atrium, an elegant salone with a fireplace on the 1st floor as well as a very popular bar. A stylish restaurant for an unforgettable culinary experience.
The team
Nuno Viana
Managing Director
For many years now I have been living my passion for gastronomy – with heart, style and a Portuguese smile. I have been a member of the Bindella family since 2012. Though I started as a waiter, today I am managing director of the legendary Ristorante National in Winterthur, where I welcome my guests with genuine hospitality, and some very extensive wine knowledge. For me, gastronomy is an attitude to life. La vita è bella – life is beautiful. And that’s what I want to share with our guests. Whether you are looking for a quick espresso at the bar or a festive dinner, I look forward to welcoming you here.
Manwar Shaikh
My roots are in India, where I completed my training in hotel management. I then gained international experience at leading five-star hotels in the Middle East, including in Dubai, Doha, Bahrain, and Abu Dhabi. I have been working in Switzerland since 2018 and have held positions at renowned establishments such as the Baur au Lac, the Kartause Ittingen, and the Hirschen Stammheim—as both host and executive chef. Since 2025, having been awarded 13 Gault Millau points, I have served as executive chef at the National, where I contribute my experience and culinary signature every day.