"Barrier-free" Restaurants in State of Freiburg
In the Fribourg foothills of the Alps, the kitchen is dedicated to natural cuisine in which wild herbs, mushrooms and vegetables from the surrounding forests play the main role. The precise menus follow the rhythm of nature. Great finesse and a keen sense of the terroir characterise the style.
Oh yes, someone's really in the mood! Victor Moriez is the new head chef at "Le Pérolles" right next to Fribourg train station. After years at the "Restaurant de l'Hôtel de Ville" in Crissier, the "Valrose" in Rougemont and the "Alpina Gstaad", he now has the chance to show what he can do. The full menu comprises nine courses, the best snack beforehand is the crispy, intense AOP tartelette with three Fribourg originals: Vacherin, Gruyère and Jambon de la Borne. The start of the menu: Scallop, bitter orange, marigold. He serves the muscle of the scallop in a tempura wrap! Then the chef delights us with a black truffle flan, served with a rocket and truffle puree, young rocket sprouts and pickled olives, as well as an olive and mushroom tapenade. The sauce: a cuvée of mushroom jus, truffle cream and rocket oil. To clean the plate at the end, there is a bao bun filled with rocket puree. Great class. The wine goes perfectly with it: L'Art-Vine by Alex Stauffer - an elegant Valais Petite Arvine. Pike-perch, lobster, chicken "Patte Noir", but perhaps the best course is vegetarian: Moriez fills shallots baked on salt with a leek puree and a brunoise of raw potato, shallot and leek greens. It is accompanied by deep-fried leek greens, potato fondant, burnt leek and black garlic. Licorice notes in veggie jus. The simplest ingredients - everything brought out. A dish that you would expect to find at the veggie temple "Magdalena". Unsurprisingly, host Julien Ayer, son of long-time "Pérolles" chef Pierrot Ayer, says: "My father was already there for dinner and was very happy."
This elegant inn in an old country house is a popular destination for gourmets. The gourmet restaurant serves upscale classic cuisine made from selected ingredients. The bistro in the same building offers simpler but equally tasty options.
In the historic centre of Fribourg, La Cène offers Moroccan-influenced cuisine with recognition value. The "Inspiration de la Semaine" lunch menu offers variety at a fair price, while the "Éclosion des Sens" menu changes every month in the evening - balanced and sensual.
The Murten cheese dairy occupies old vaults in the old town with a kitchen that offers both fine lunch menus and extended gourmet evenings. The service is professional and the wine list surprisingly varied. We will be hearing a lot more about this place.
The name says it all: at Quatre Saisons, the fine dining restaurant at the Hotel Cailler in Charmey, everything revolves around the seasons. Each menu is created from market-fresh vegetables, lake fish and Swiss meat. Finely balanced menus and a great wine list!
In Europe's smallest town, the Hôtel de Ville restaurant creates dishes that skilfully showcase regional produce. Guests praise the creativity, the harmonious combination of flavour and presentation as well as the attentive and cordial service.
This beautifully situated, popular restaurant has been under new management since the beginning of the year. It serves sophisticated, classic cuisine with Swiss and Mediterranean influences. If you can't make up your mind, go for the gourmet menu, which is served in two to six courses.
Regional delights are celebrated at De l'Ours: In the old winegrower's house, seasonal cuisine meets charming Art Nouveau style. Every bite tastes better on the terrace bench with a view of the Broye Canal - especially with a wine from the award-winning regional wine list.
When beer thirst meets hunger, you're in good hands here. The selection of barley beers is phenomenal. Small or large savoury dishes are served to go with each beer. The atmosphere is uncomplicated and warm.
In an atmospheric cellar restaurant in the old town, the Fribourg trap serves fondue house mixes, meat on the hot stone and meringues from the wood-fired oven - all with regional ingredients and a lot of heart. Genuinely charming, hearty and cosy.
Tradition meets curiosity: Tried and tested classics, seasonal surprises and vegetarian options are created with regional products, always fresh and prepared with great care. The atmospheric vaulted cellar invites you to linger and relax.
More than just a restaurant - but unfortunately only for a few months during the warmer months of the year. The cultural project and integration business is an integral part of Freiburg's catering scene. Some come for a glass of Chasselas or iced tea, others praise the tartare.