The Best Restaurants in Canton of Neuchâtel
Stars, artists and heads of state have all dined and been spoilt at Le Bocca. The French-inspired cuisine is elegant and creative. Only the finest ingredients are used to create gastronomic highlights with the utmost care and craftsmanship.
Small menu, big impact: Italian cuisine is served with great sensitivity in a stylish setting. Fresh ingredients, clear flavours and precise craftsmanship characterise every dish. The atmosphere is intimate, the service cordial - a place to linger and savour.
Bright, flooded with light and located directly on the lakeside promenade, O'Terroirs offers an elegant backdrop for cuisine that is as sophisticated as it is perfectly curated. Seasonal dishes are served with a regional twist, as many ingredients are sourced locally.
In a baroque palace with a French garden, classically elegant cuisine meets modern finesse. Seasonal produce results in very fine compositions. The wine list spans the spectrum between grand crus and local trouvailles. The perfect place for gourmets!
With its yellow sandstone façade, the former brewery would actually fit perfectly into the cityscape of Neuchâtel. However, the "Maison du Prussien" is located a little out of town. Chef Jean-Yves Drevet welcomes his guests personally. The glassed-in conservatory with its view of autumn-colored trees quickly creates a cozy atmosphere. A delicate bricelet with rosemary is served with the champagne, accompanied by a delicious cheese mousse. The tomato and basil jelly tastes good, but we are less impressed by the consistency. The seven-course menu picks up noticeably from the first plate onwards. The cheese soufflé with mushroom jus and crispy cracker is a surprisingly large amuse-bouche. This is followed by a playful combination of langoustine and peach in different variations: as a jelly, marinated, as a sauce and cracker. The vegetable course that follows impresses with crunchy beans and tomato and basil ice cream on a cracker with confit onions. The sous-vide-cooked salmon with carrots and eggplant seems unusual at first, but is harmonious on the palate - especially thanks to the lime cream, which the waiter tells you to taste at the end. The smoked veal is perfectly cooked, while the artfully folded courgette cube is more of a visual gimmick. A charming interlude: moitié-moitié fondue as a mousse in a mini caquelon, served with a cherry jelly pearl on a spoon - a matter of taste. The dessert, on the other hand, is a hit: melon in the form of cheesecake and mousse. A chocolate cookie on a toothpick, espresso and amaretto round off the evening. Au revoir, "Maison du Prussien"!
Luciole is both a restaurant and a philosophical approach. Sustainability and dishes without animal products take centre stage here. The flavourful menus, which are rethought and cooked every month, show how well this can work in gastronomy.
Honest, seasonal cuisine is served in this pretty hotel in the countryside. The pots and pans are mainly filled with local produce, many of which is organically grown. They are also happy to cook a multi-course gourmet menu if ordered in advance.
The cuisine at the Hôtel de Commune is down-to-earth but refined. Local produce takes centre stage, carefully prepared and interpreted to suit the season. The historic building exudes an understated elegance that goes well with the quiet location.
An historic farmhouse retreat on the outskirts of the city offers down-to-earth, sophisticated cuisine: braised veal, cochon de lait or ris de veau followed by homemade meringues from the wood-fired oven. The service is friendly and the ambience pleasantly authentic.
Straightforward Mediterranean cuisine is served here in the centre of the city. Original pasta creations are complemented by selected fish and high-quality cuts of meat. A highlight awaits at the end with a visit to the cheese cave. A successful surprise.
With a view of Lake Neuchâtel, dishes are served here that oscillate between French flair and a subtle Asian touch. The small menu selection is deliberately reduced, yet original, and is the personal responsibility of Pigeat. The terrace is a real bonus.
The menu is small, the kitchen thinks seasonally. There is no explanation, the cooking is simply good. Products from the region, French-inspired, light, but never arbitrary. The terrace with a view of the lake is popular - and rightly so, but the plate is absolutely on point.
Despite the name, there is more than just fish here. But this is the highlight of the menu. Whether pot-au-feu, perch fillets from the nearby lake or lobster from the sea, the kitchen team knows exactly how to serve fine food. In summer, the cosy terrace beckons.
In the heart of Neuchâtel's old town, this French-style brasserie serves home-made, seasonal delicacies. The menu includes classics such as beef tartare, fondue and saucisson neuchâtelois as well as some Mediterranean dishes.
It takes just three minutes to walk from Le Locle railway station to Italy or France if you visit Chez Sandro. The steak tartare, frogs, vitello tonnato and homemade pasta are sure to impress and the marvellous terrace invites you to linger.
Don't worry: the dishes at the Cantine have not been refined with green colouring to live up to the name. Verte stands for home-made, youthful, creative, light and authentic. No wonder it's not just Cornaux residents who come to eat here.
Omakase is the principle in the evening. While classic dishes such as saucisson are fun at lunchtime, the menu for dinner is a surprise in four to six courses. Head chef Romain Vuilleumier uses fresh, seasonal ingredients and serves matching wines.
If you love the Belle Époque, you can't miss this brasserie. In addition to Parisian flair, a lot of Neuchâtel tradition also plays a role here. Fondue is served all year round and the Neuchâtel wines on the menu also go perfectly with modern fish dishes.
The pub with its beautiful terrace under a sprawling chestnut tree is a jewel of rural culture. People meet here for a glass of wine from the region, stave off hunger with delicious finger food and then spontaneously stay for dinner because it's so nice.