The Best Restaurants with 2 Falstaff Fork(s) in Switzerland
The Hellys restaurant welcomes its guests in a sober and purist style. Selected wines and fantastic cocktails are served in the bar at the front, while the restaurant offers elegant dining at the back. The pasta courses are unforgettable and the baguette tastes as fresh as in France.
All-day dining in a fresh brasserie atmosphere. The bistro at the Hotel Einstein offers everything from a hearty breakfast to a relaxed dinner, from classics such as Wiener schnitzel, tender fillet of pike-perch or entrecôte to homemade cakes and ice cream.
In Europe's smallest town, the Hôtel de Ville restaurant creates dishes that skilfully showcase regional produce. Guests praise the creativity, the harmonious combination of flavour and presentation as well as the attentive and cordial service.
First a butcher's shop, then a pop-up and now a permanent "bistro and juice store": Lehmanns" serves constantly changing market cuisine, natural wines and ciders. The restaurant, whose white tiles are reminiscent of its former existence, is uncomplicated - no reservations are taken and the food is served on crockery from the Brockenhaus. Head chef Florian Stalder sources meat, vegetables and flour from regional, organic farmers and butchers. We start the evening with marinated olives and homemade bread with tzatziki. A glance at the wine list with almost 100 items reveals an unconventional concept: the wines are arranged according to direction and distance from the restaurant. One focus is on wines from the Swiss winegrowers' collective Satellites of Love, while there are also ciders from Heftig Cidre and interesting non-alcoholic alternatives such as a tart cuvée cassis or a lemony hop water. In addition to canned sardines, pickles, charcuterie and cheese for the aperitif, there are around ten dishes to choose from, which are easy to share. We opt for deep-fried quark balls served with a fruity tomato chutney. Served with polenta with plenty of cheese and chopped herbs. The eggplant cordon bleu served at the next table also looks tempting. But we leave some room for dessert: a cream slice, elegantly layered with millefeuille, berry jam and vanilla filling, and an oven-warm clafoutis with mirabelle plums. Our verdict: simple dishes that taste good and impress with the quality of their products.
This event centre sets standards in terms of architecture and technology, but makes it difficult for the gastronomy to develop a profile. However, Chef de Cuisine Fabien Foare, who is also responsible for the buffet restaurant, comes up trumps in the brasserie with pâté en croûte and red mullet.
The modern, elegant flair makes you want to spend the next few hours enjoying drinks and bar food. Because the dishes are designed to be shared, you can eat your way through the menu in a larger group without feeling guilty. Tip: The chocolate dessert should be yours alone!
Piero Roncoroni has travelled far and wide and has finally landed where he can make his cuisine a reality: in the centre of Comano. Together with his wife Mercedes, he serves a menu that emphasises top-class vegetables. If you don't make a reservation, it's your own fault.
Egg sponges or Gambero Rosso, veal fillet or tomatoes; François Briand enjoys cooking with regional vegetables and supposedly simple ingredients, just as much as with meat and fish of the most precious kind. Together with his wife Maëva, he has made the village restaurant fit for the future.
Sabi has a heart for wine - whether it's made from French grapes, German vineyards or Japanese rice. Speaking of Japan: Far Eastern influences can be felt in the local cuisine, as can French traditions. And it's pretty anyway.
With a view of the Rhône, this restaurant serves upscale Japanese cuisine. A must-try: black grouper with yuzu miso sauce. For surprises, it's best to book the omakase menu at the bar. Chef Mitsu has mastered the art of indulgence to perfection.
The terrace offers a spectacular view of Lake Maggiore, the mountains behind it and the rustic stone houses in the village - full marks for the view at "Senza Punti". However, this is not the only reason to visit the hidden restaurant above Tenero. Markus and Gabi Baumann serve an authentic, no-frills three-course menu every evening, all homemade and served in bowls to share, just like an Italian tavolata. The welcome is warm, as if you were part of the family. For the amuse-bouche, a vitello tonnato, the sommelier recommends a local Merlot Bianco. This is followed by a mixed salad and melon with cured ham. The hostess has shown a good hand in her choice of fruit; the honeydew melons are sweet and juicy. For the main course, Markus Baumann cooks a duet of beef: a well-seasoned saltimbocca and a roast so tender that it melts in the mouth. It's just a shame that the announced side dish (a potato gratin with asparagus) has already been eaten and so a potato salad is served as a substitute. For the vegetarians, there is a classic parmigiana: a strong tomato sauce, soft eggplants and the whole thing topped with plenty of cheese - just the way it should be. The red wine to accompany the meal is taken from the wine cellar. Here you will find a small but fine selection of Ticino and Italian wines. Fortunately, you don't have to choose when it comes to dessert and can enjoy both a strawberry quark cake and a passion fruit panna cotta. The only downer: Baumann's entered its last season in spring. A new duo will take over the restaurant from spring 2026.
A visit to the Thai restaurant around the corner does not always bring the hoped-for relief from acute wanderlust. All too often, the industrially produced spring rolls are tough and the curries taste like standardized mush. Not so at the smart "Thai Isaan Restaurant" in Schaffhausen. In summer, you dine in a secluded courtyard and are served by extremely friendly and attentive staff. The open kitchen is a hive of activity, as all dishes are freshly prepared on site. You can taste this - for example in the starter platter with spring rolls, shrimp tempura and Som Tam papaya salad. Crunchy vegetables and crispy breadcrumbs, spicy peanut sauce and sweet chili sauce come together in this successful starter. The hot and sour salad is enriched with green beans, carrot strips and roasted peanuts, while the typical fish sauce remains pleasantly in the background. You should be careful when specifying the level of spiciness: the tom yam soup is a flavor bomb, but it really fires. The panaeng curry, served in a golden pan over a rechaud, is milder. It impresses with its subtle aromas and balanced spiciness. Like all dishes, the classic Pad Thai is beautifully presented: The authentically prepared noodle dish lies in a bamboo basket, with skillfully carved vegetables next to it. There is not only Thai beer to drink, but also a selection of Schaffhausen wine - a cool Pinot Noir rosé is perfect. The refreshing pineapple ice cream, which comes in a hollowed-out fruit in true style, will soothe any palates plagued by spiciness. Conclusion: an insider tip to remember.
Calling a restaurant Asian Soulfood is bold, as Asia has an infinite number of gastronomic cultures. Chef Ton's cuisine tends to be Thai, but China has also left its mark on the menu. Eating crêpe suzette is not in style, but it is advisable.
This is deliberately not gourmet cuisine, but honest cooking with heart: ravioli, risotto or schnitzel, seasonal, regional and solidly realised. The dishes are characterised by craftsmanship, not gimmickry. Everything is unpretentious, authentic and charming.
At Drei Könige, cosy Bruchquartier charm meets honest cuisine. Seasonal ingredients land fresh on the plate, accompanied by crusty bread and delicious desserts. If you like, you can round off the evening with a glass of wine from the small but fine menu.
The magnificent view of the deep blue Lake Brienz is accompanied by honest, natural cuisine made from regional ingredients: Fish from the lake, veal from the neighbouring farm and vegetables from the hotel garden are used in Lukas Stalder and Laura Galloni's terroir dishes.
At Gasthaus Engel, down-to-earth tradition meets creative, modern cuisine. Seasonal, regional dishes delight in a family atmosphere - whether in the cosy parlour or on the garden terrace. The wine selection from the large cellar rounds off every menu charmingly.
The Hide & Seek in Giardino Ascona serves seasonal cuisine with a Mediterranean flavour. Every Friday you can look forward to lobster in three variations. The view of the garden spa and palm gardens creates a relaxed setting for a gastronomic break.
The food at the Pony is seasonal and clean. There are terrines, soups, fish or roasts, plus vegetables from the surrounding area. The pavilion is bright and quiet, while the neighbouring pub is smaller and down-to-earth. The garden is in bloom and the view stretches far over the Lucerne hinterland.
Beyond pasta clichés, this Kreis 4 spot offers inventive Italian cuisine with a provenance-conscious basis. The glamorous, all-Italian wine selection is impressive across the board. The ambience is sophisticated and unaffectedly warm.