The Best Restaurants with 1 Falstaff Fork(s) in Switzerland
Everything is well organised at 1077 metres above sea level. And it doesn't matter whether you're coming for an à la carte meal for two, attending an event or planning a special occasion. The entrecôte, one of the restaurant's classics, is the perfect way to take a break from everyday life.
Station hotel with 101 years of history and a sense of development. You can choose between the hall, ground floor hall and summer garden - depending on the time of day, season and mood. Patron Adriano Bebié serves Italian specialities everywhere: pasta, pizza, bison or fish.
Whether winter or summer: the terrace at over 1900 metres above sea level is an attraction and the view is unique. Luckily, the restaurant is not content with the external. The menu ranges from fish crispies to entrecôte. The Frutter chocolate cake has its fans.
The fireplace is the heart of the Baschi kitchen. It is lit from larch wood and used to grill succulent pieces of Natura-Beef meat or textured half loaves of raclette cheese. It is accompanied by uncomplicated side dishes and a fine selection of Valais wines.
The approach to the Albula Hospiz is wonderful, which is why it is also popular with motorbike riders. However, hikers, travellers passing through and locals also stop off here. They all enjoy the selection of local dishes, the pinsa and the homemade cakes.
Village café with additional functions. In the centre of Senarclens, guests can explore the world without travelling: the Mediterranean region, the Atlantic coast or Asia. Variety and curiosity are the principles of the menu and cuisine. The drinks are never boring either!
In the raw industrial ambience of the old grain silo, refined simplicity meets regional variety. Homemade pastries, delicious dishes, cosy coffee or brunch - everything the neighbourhood needs is on offer here from early to late.
Good, artfully furnished parlour in the middle of Küsnacht, a few metres from the train station. Toni Albino and Ana Batista serve homemade ravioli and risotto and satisfy their guests' hunger with fish according to the daily special and veal chops with sage.
Here, the hunter still shoots the game himself: perhaps the venison that is served on the plate at the Weisses Kreuz in season. The "Metzgete" evenings are also popular with young and old alike, not to mention the chicken in "Chörbli", the house speciality enriched with a special sauce.
Typical Ticino specialities are served in this authentic Ticino grotto. The high-quality selection of cheese and charcuterie is worthy of praise. The highlight, however, is clearly the polenta. This is prepared daily in a copper kettle by the open fire.
Dania and Kamal Awada can hardly do without hummus. The homemade chickpea puree is the highlight of every Lebanese starter selection. But aubergines, sesame oil and bulgur also play important roles - not forgetting meat kebabs and shawarma.
The name is quickly explained: pasta in the tavern. Or rather: a cool gastronomic concept that does not dispense with meat, but emphasises pasta. Tagliatelle with sauce is a fully-fledged main course. But the peanut dessert still fits the bill.
La Vue lives up to its name: the Tubbo extends the dining area and offers a spectacular panoramic view. The talented chefs serve up Mediterranean or Italian cuisine, from fish and tender meat to a varied selection of vegetarian dishes.
The Vallazza family knows exactly how to make their guests happy - which is why they keep coming back. With Ladin dishes made from the farm's own seasonal produce, the menu always changes a little. The homemade pastries are particularly popular: legendary Buchteln!
The warm hospitality is just as appreciated as the location with its spectacular view over Lake Maggiore. Exquisitely prepared dishes from Ticino cuisine with a touch of Italianità are served. Very fine selection of Ticino wines.
The Fischerhaus gives its guests a choice: restaurant with outdoor area or beer garden on the shores of Lake Constance. Despite the restaurant's name, it serves not only perch and zander, but also roast pork, risotto and quick snacks. Perfect for events.
At Sahara in Basel, North African flavour meets Basel serenity. Tajines simmer slowly, couscous is served fluffy, accompanied by homemade pastilla. A lively restaurant that smells of spices and quickly becomes a favourite place for groups.
More than 200 years of history and at the same time an awareness of today's needs. Hosts Sylvia and Peter Wiesner-Joller know exactly what their guests want. Flair (in the parlour), a view (from the balcony), meat from the 800-degree grill or homemade bratwurst.
Travelling the world with a mountain view. Where else can you order dim sum with pork belly, followed by Wiener schnitzel and Thai curry without leaving the Engadin? The wines are also cosmopolitan: from Herrschaft to South Africa.
The farm is not only at the forefront of chef Marcel Keller's mind by name - the philosophy is also unmistakably Buurehof: whatever is in season is cooked and eaten. Beef tartare or stroganoff are indispensable at this Ulmiser institution.