The Best Restaurants in Canton of Uri
Perhaps it's the turbot with the peas. Both components are grilled on Binchotan charcoal, a dashi nage with vin jaune sets off the glassy turbot incredibly well, finger limes give it a fresh kick. Yes, perhaps it is the best course of the evening. In any case, it exemplifies the twin idea in the "Chedi" kitchen: French base, Japanese guise. After almost three years, the signature of Dominik Sato and Fabio Toffolon is recognizable throughout the menu. This also applies to Yoshiko Sato's dessert: grape and ginger sorbet, a grape and jasmine tea concoction, yuzu amazake pearls and an airy, silky tofu soufflé. The duo have tweaked even the smallest details - to great effect. For example: eight grams of the belly of the Balfego tuna and twelve grams of the back are placed under the radish slices at the start of the menu with ponzu and shiso vinaigrette. This prevents the tuna from being too oily. The guest is only told all of this if they ask; in fact, they should simply enjoy it. The latest weapon at "The Japanese": Luis Pedro De Almeida Cambra is finally a sommelier who has a say in the purchase of the wines. His selection of wine, home-brewed tea and sake matches the dishes just as well as the Japanese minimalist interior. Okay, perhaps the roasted Norway lobster with miso hollandaise, crustacean foam and kaffir lime zest - a signature dish from Sato and Toffolon - is the highlight of the evening. You have to order it with the menu. That's right, you have to.
The youngest member of the Igniv family. Head chef Valentin Sträuli upholds the principles of the brand and serves sharing dishes to a high standard. The lunch menu is a highlight and those who only want to order cakes, cocktails or snacks at the bar are also welcome.
The Japanese at Gütsch at 2,400 metres is not only the highest Japanese restaurant in the country, but also one of the best. Both the omakase menu by chef duo Dominik Sato and Fabio Toffolon and the à la carte options are well worth a visit.
A restaurant that has something for everyone - simply "The Restaurant". Asian and European flavours are mixed together in the kitchen and the harmonious result is delicious. Be sure to leave room for cheese - the selection is a dream!
Markus Neff's cuisine screams mountain and valley: from refined oxtail ravioli with truffle consommé and tender beef tartare to crustacean bisque and butter-tender turbot. Alpine elegance is evident in every course, from the starter to the playful dessert.
This inn is situated in a breathtaking location with a view of the lake. The young chef enchants guests with contemporary gourmet cuisine that puts the spotlight on local ingredients. A menu of three to six courses is served, accompanied by a fine selection of wines.
Beat Walker and his team are the fifth generation to run the most traditional inn far and wide. Dishes are not only written in dialect, but also honour local food culture. Älplermagronen with Meiental alpine cheese is best followed by dried pears.
You don't have to stay in a five-star hotel to eat well in Andermatt. The cozy Zum schwarzen Bären also serves delicious food. It serves tasty and contemporary Italian cuisine. As much as possible is handmade from local produce.
The beautiful inn in Altdorf offers a dignified ambience and sophisticated cuisine with Mediterranean influences. The well-organised menu includes delicacies with and without fish and meat. Only the best ingredients are used in the kitchen, preferably from the region.
Schützenmatt in Altdorf is more than just a restaurant: it was founded in 2016 as an integration project by SRC Uri. People from all over the world work side by side here and contribute their experiences. You can eat traditional Uri specialities under the large chestnut tree.