"International Cuisine" Restaurants in Switzerland
The celeriac in the "7132 Silver" - there was something about it ... Even predecessor Mitja Birlo amazed guests in the two-star restaurant of the "7132 Hotel" in Vals with this inconspicuous vegetable. His successor Marcel Koolen does the same. But in a Thai dish. But more on that later. We start with a glass of Cristal 2015 in the kitchen. One snack stands out: the frikandel, a nod to the chef's Dutch homeland. Instead of deep-fried sausage, Koolen opts for smoked eel and - so that the snack is not too intense - sea bass, topped with pickled onions, a dill emulsion, kohlrabi pickled in yuzu and crystal caviar. Several times on the menu, the chef indulges his penchant for Asian cuisine, such as with the celeriac cooked for two hours. He then glazes it with a reduction of soy, agave, roasted garlic, chili and star anise. An emulsion made from the oil in which he previously roasted the latter three ingredients enhances the flavor. On top: a celery chip with five-spice seasoning. And carrot salad, inspired by a classic Thai papaya salad, and a light sauce based on coconut milk and lemongrass. Earthy, sweet notes, freshness and acidity, a citrusy kick from galangal oil and finger lime - an amazing dish! Two highlights alongside the perfectly cooked lobster and the bisque made from smoked lobster mousse. the deep-fried ball, filled with a ragout made from the lobster claws, and the lobster shell, which Koolen transforms into an artistic presentation plate.
Bowls in all variations are just as much a theme in this elegant eatery in the heart of Bern as the "Grand Tavolata", where chef Domingo S. Dominigo serves up the finest world cuisine. Exciting selection of drinks, including sake from the Camargue.
The Ackermannshof combines historical architecture with award-winning cuisine. The dishes are well thought out and creatively composed without being overloaded. The quiet inner courtyard and the carefully designed restaurant create a fitting setting.
It is impressive how Josef has mastered the balancing act between high gastronomic standards and a casual, informal ambience for a quarter of a century. You can recognise in every dish that the kitchen is staffed by an ambitious team that works well together.
In the restaurant, the young team combines different cooking techniques and cultures from all over the world on the flavourful plates. A major advantage of the concept is that the ingredients are sourced from local farmers. This ensures freshness and seasonality.
The Hotel Belvedere's gourmet restaurant is small, with just six tables. Guests are rewarded with international cuisine that emphasises selected products. The ambience is cosy, the service attentive and the food excellent!
Nadine Baumgartner and Oscar de Matos are back in Lucerne and more curious than ever. Word has got around that Japanese and Spanish accents influence the food. The café serves speciality cakes in the afternoon and mutates into a wine bar in the evening.
At "Uma" on the 9th floor of the Bärentower, we get a table on the terrace with a view of the Alps and the city of Bern. We are immediately greeted by Matthias Willkommen from the kitchen, who has experience from the Bellevue Palace. He greets us with a salmon tartare and caper apple ice cream. Meanwhile, we study the menu, which is shared. If you're really hungry, order the tasting menu, where five dishes are divided into ten plates and served in this way. We opt for three starters: fresh and dried cherry tomatoes, burrata cream and basil sorbet. The course is light, fluffy and delicious. This is followed by veal carpaccio with Parmesan espuma, balsamic caviar and raspberries. The companion finds that the raspberries drown out the taste of the meat, while the test diner likes the creative interpretation. The highlight of the starters is the trout mousse, accurately formed into a rectangle, on a bed of marinated fennel, dill gel and horseradish crumbs. For the vegetarian main course, the chef grilled watermelon, flamed feta and deep-fried falafel until crispy. The whole thing was beautifully presented on the plate with baba ganoush and tzatziki foam. A brilliantly refreshing course. For the meat course, we are served a tender chicken roulade with a light saffron risotto, celery and glazed Palatinate carrots. Uma offers much more choice when it comes to meat: For example, a Black Angus beef fillet, sea bass, short rib or veal chops. We'll save that and the desserts for the next time Matthias welcomes us.
Above the rooftops of Zurich, sophisticated grill cuisine meets a casual lounge vibe. At the Penthouse, you can savour high-quality drinks and perfectly grilled steaks - de luxe, urban and right next to the casino. Skyliner cuisine in a cool atmosphere.
In this large restaurant at the Gstaad Palace, it's not just the ambience that is timeless, the dishes on the menu are too. There are classics "without the hocus-pocus", but sometimes gently modernised. Some dishes are prepared at the table, such as the lobster or the tartare.
There is an informal atmosphere in this cosy country inn. In addition to the "Pintli classics", the tried and tested favourite dishes, the menu, advertised on slate boards, is supplemented by seasonal dishes - from sea bream to Angus beef entrecôte.
Since 1348, the Zunfthaus zum Rüden has graced the banks of the Limmat with its magnificent Gothic wooden ceiling. Despite its centuries-old history, the kitchen sets modern accents with its contemporary market cuisine. But the classics can hardly be better prepared than here.
Cappuccino and espresso are also available, but wine plays an even bigger role here than coffee. Dynamic, often biodynamic winegrowers supply the bottles, while the kitchen prepares classics and novelties. The entrecôte in the pan is a firm favourite.
In spring, Les Trois Rois unveiled the newly renovated front building of the hotel. Star architects Jacques Herzog and Pierre de Meuron personally oversaw the project - including the conversion of the former ballroom on the mezzanine floor, which is now home to the hotel's third restaurant, the "Banks". Its centerpiece is an oval bar, above which hangs an art installation by Gerda Steiner and Jörg Lenzlinger consisting of countless elements. If you eat alone at the bar, you can easily entertain yourself for an evening by looking at it. Contemporary Asian-European-Peruvian fusion cuisine is served in the form of sharing plates. Head chef Kevin Bornschein previously worked at "Matsuhisa" in Munich, and you can tell from the dishes. There was a variety of different flavors and textures: a carrot in kataifi batter with tahini, red lentils and spices, a first-class sea bass ceviche, whose leche de tigre could have used a little more zing for our taste, but this was balanced out by a very well-seasoned wagyu tataki served at the same time. There was nothing wrong with the execution and presentation of the dishes; the miso salmon was also perfectly cooked, as was the grilled fillet with chimichurri. One dish that should definitely remain on the menu was the "Banks Carbonara" - udon noodles with hour egg and nori, served at the table. For dessert, the fine matcha tiramisu was a winner. The rather high-priced drinks menu offers many exciting wines, some sakes and a good selection of non-alcoholic beverages.
Helvetia brings cosmopolitan flair to the centre of Zurich. The cuisine is modern and cosmopolitan without denying its Swiss roots. The elegant, calm ambience creates a place that stands for uncomplicated yet sophisticated enjoyment.
There is no shortage of wine in the new restaurant in Chur - but guests are not immediately aware of this. The wine list was only brought out on request, and the range of wines served openly is limited. But the bottles! Anything but from bad parents! Pinot Gris from Giani Boner or Chardonnay Ried Saffran from Erwin Sabathi, white Rioja from Sierra de Toloño or 2012 Cos d'Estournel. Plenty of vintages ready to drink, fair prices overall. What more could you want? Perhaps a more exciting cuisine here and there. In the restaurant, whose name suggests both new and old (Bytes almost sounds like a pub), the cuisine is subtly traditional, but also modern. Onsen egg meets steak béarnaise, while baked eggplant and Lostallo salmon lurk in the background waiting for their chance. We were very satisfied with the Trinser pear ravioli with cheese and melted onions, as the spiciness and subtle sweetness went perfectly together. Pork belly with chili mayo, fennel salad and rosemary potatoes, on the other hand, could have used a little more spice, but was impeccably prepared. And the Riesling-Sylvaner from Fröhlich was not a bad match at all. We prefer to keep quiet about the dessert. We found the rhubarb mousse with rhubarb ragout and caramelized white chocolate and the homemade vanilla ice cream we also ordered to be unsuccessful: not light, not vanilla, not balanced. It was removed without further ado and taken off the bill. Next time we'll just order a bottle of 2013 Château d'Yquem. It costs no more than 389 francs here!
Restaurant, beer garden and brunch venue. L'O, located directly on Lake Zurich, is the perfect destination for sun worshippers and gastronomic connoisseurs to enjoy maritime delights and savoury, market-fresh cuisine. With 300 hand-picked wines, the wine list leaves nothing to be desired.
This is the place to meet for fine cocktails and international, contemporary cuisine before heading out into Zurich's nightlife. If you have the time, savour the butter-tender beef feather steak cooked on the bone. On Saturdays, a sumptuous brunch beckons.
The fire is at the centre of the kitchen at 1Komma7. Various types of meat and vegetables from partner farms in the region are grilled on the barbecue. At lunchtime, there are balanced menus to take away or eat in. In the evening, meat is served as a side dish.
