"Breakfast" Restaurants in Switzerland
The view is a feast for the eyes, the dishes a delight for the palate: The Mammertsberg stands for fine dining and excellent service. Surrounded by rolling hills, one succumbs here to the magic of the over 100-year-old, stylishly renovated top restaurant with guest rooms.
With a view of the rooftops of the Limmat city, chef Stefan Jäckel beguiles with classic dishes with a sophisticated twist. His great love of the sea is infectious and is reflected in the menu, but local ingredients such as in-house city honey also find their place.
In a nostalgic atmosphere, a journey for the senses awaits you at Spettacolo. A daily changing selection of six out of 15 refined prepared dishes is offered. Don't miss the cheese buffet with over 30 cheese specialties.
The Hirschen's cuisine is characterised by a strong seasonal focus. The varied offer ranges from exquisite fine-dining creations to well-known and popular dishes to simple but refined "Speuzerli" - the Erlinsbach tapas.
Kathi Fässler has been spoiling the guests of the Flickflauders for over 25 years with a lot of verve and skill. From her kitchen come fresh and finely seasoned dishes, peppered with Mediterranean influences. In any case, you should order one of the heavenly desserts.
Jack's Brasserie in Bern offers a classic menu with seasonal and fresh ingredients, interpreted in a modern way with a French touch. In a typical fin-de-siècle ambience, you can enjoy cosmopolitan elegance and gastronomic variety at its best, here since 1859.
Sven Wassmer is known for his uncompromising quality. His gastronomic sophisticated compositions are just as much a revelation as the crispy warm sourdough bread, which he serves with the finest Calanda butter. An ode to the joy of life and pure pleasure.
Doris and Ueli Kellenberger like to travel. The cuisine is correspondingly inventive, the wine list has considerable scope. They offer wines from more than 500 different regions. Wines from top vintners complete the gourmet menu, which changes weekly.
In the picturesque Emmental, innovative gastronomic art meets coziness and cordiality at Moosegg. They cook with regional ingredients of the best quality, sometimes something comes from further away. Meat and fish, however, come exclusively from the region.
The urban surroundings as well as the elegant setting of Il Lago create the perfect setting for an indulging gastronomic programme. The modern interpretation of Mediterranean cuisine is based on the best ingredients. The tasting menu is served in the evening for the whole table.
Outside, the romantic mountain world of Zermatt, inside, cosmopolitan Parisian charm. Géraldine Géroué spoils her guests with gourmet creations: the menu features delicacies such as lobster and foie gras, but also simpler dishes with an international touch.
Chef Curdin Gianola skilfully combines rustic classics with modern nuances, but always regional and seasonal. When ordering the Tavolata, the whole spectrum of his excellent, artfully and carefully prepared gourmet dishes can be enjoyed.
In the cosy guest rooms, guests are surprised every evening - without a menu: the seasonal menu is discussed at the table. Gosia Lepska's kitchen uses only the best ingredients from the region, from which she prepares creative and surprising dishes.
Inspired by the beauty and richness of the mountains, Glacier combines sustainable cuisine with Alpine traditions and a touch of French finesse. Each dish is enhanced with local herbs, flowers and the unique flavours of the Alps.
This restaurant on the Adlisberg is a popular destination. With a beautiful view, you can enjoy Zürich specialties, seasonal delicacies and meat from the hot stone. The "Puurezmorge" made from local products, which is always available on Sunday mornings in the Kuhstall, is also great.
Whether you're after a creative gourmet menu or lunch: at L'Auberge, only high-quality produce from regional suppliers is used. The small oasis of enjoyment enchants its guests every day with passion and creativity.
The produce from which Charlie Günter conjures up seasonal delicacies is honest and fresh. His gourmet menu and the popular lobster dishes make every gourmand's heart beat faster. A special tradition is the "Festival de Fruits de Mer" from the end of November.
Saltz offers unusual design and all-day dining. The décor was designed by artist Rolf Sachs and, in contrast, Julian Mai cooks no-frills urban dishes using mainly regional ingredients, sometimes spiced up with luxury products.