The Best Restaurants with 3 Falstaff Fork(s) in Switzerland
No, Reto Brändli is not dogged. Although, back at the "Ecco", he naturally wants stars again - two please - he approaches the matter with an enviable composure. And serves French cuisine that is as light-footed and self-confident as he is. Brändli was part of the "Giardino" family for four years before star gastronomy took him to Berlin and St. Moritz. But the connection to Ascona remained - perhaps because of the delicate scent of lemons here, which he loves so much and which accompanies Brändli's signature in many dishes. Such as the greeting from the kitchen: crispy roll with gamba blanca and citrus, a delicate tartelette of old dairy cow with beetroot, radish, caviar and smoked mayonnaise. And a personal favorite: an egg royale with imperial caviar and potato foam that is so creamy and light you want to lie down in it. The star of the show, the iced foie gras filled with orange and lobster espuma, is as delicate as a sorbet. Brändli proves why he is considered an exceptional talent. Fresh turbot follows, flown in from Portugal less than 24 hours ago, accompanied by horseradish, apple, beef tongue rolls, kohlrabi and oxtail essence with lovage. Accompanied by a complex Viognier, recommended by the hostess of the house, Theresa Windhofer. By the way, non-alcoholic diners don't have to miss out on pairings at the "Ecco": The accompanying teas from "Saveur" are so finely tuned that they are in no way inferior to the wine accompaniment. Pastry chef Antje Hauser creates the sweet finish: yoghurt foam, pear sorbet and mousse, iced berries in a lemon sauce. Conclusion of the evening: The stars should come back - please!
Stefan Wiesner is not just a chef, he is an icon. With his vast knowledge of the Entlebuch and its nature, but also of art, alchemy and the cuisines of the world, he has developed his very own style of cooking, with which he enchants the guests of his Mysterion.
Silvia Manser has been cooking here for years with great expertise and wonderful lightness. Her cuisine is somewhere between local and Mediterranean, sometimes with an exotic twist. Meanwhile, her partner Thomas looks after the guests and the well-stocked wine cellar.
In the modern dining room of Au 1465, with its large windows overlooking the lake and mountains, you can enjoy top-class Alpine gourmet cuisine. Head chef Mariano Buda originally comes from Italy, but cooks here primarily with local ingredients.
The windows of the modern, elegant dining room offer a marvellous view of the lake. The creations served by the attentive service staff are just as beautiful - and they taste divine. The cuisine is modern, with French roots.
At the Bijou des Kreuzes, eating becomes almost a ritual: in the evening, the historic restaurant is transformed into a micro fine dining venue with just a few tables. A surprise menu that combines Swiss and Asian flavours - personal, intimate and brilliant.
In a stylish yacht club atmosphere with a view of the lake, Mediterranean-Italian finesse meets laid-back elegance: open kitchen, green tiles, leather lounge and a unique wine list - relaxed, sophisticated, perfect for that Nice feeling on Lake Zurich.
Fine dining with a difference: at IGNIV in Zurich, everything is on the sharing table - small courses, big themes, next-level finger food. Lovingly prepared, surprising in flavour and without etiquette. Those who share are rewarded with gastronomic delights and a pinch of playfulness.
The Jägerhof offers gourmet cuisine at a very high level. Finely composed plates with intense flavours and precise technique characterise the style. A destination in St. Gallen for all those who appreciate craftsmanship and creativity and really want to look forward to every course.
Like Japanese chefs, the "L'Appart" brigade welcomes every new guest. The top restaurant, which opened two and a half years ago, is practically fully booked. The menu consists of seven courses with two extension options. We are introduced to Luis Zuzarte's cuisine with a mille-feuille and Sbrinz and Swiss shrimp tartelette. Perfect creations, followed by the first starter: We are poured a bouillon of collected herbs with beurre noisette. A bouquet of herbs peeps out of the jug, a telling detail. Delicate notes, a fine start. The wafer-thin courgettes with marigold and hogweed flowers are also delicious. Caviar with fermented raspberries sits enthroned on the cauliflower mousseline. The dish is perfected with beurre blanc. After a tomato duo with Mexican corn mushrooms, we can't resist the additional course of agnolottis. The dumplings should have been cooked a few seconds longer in salted water, but they taste great thanks to the filling of smoked ricotta, champagne broth and Swiss shrimp bisque. Giving vegetables a stage is a real culinary art. This has been achieved with the eggplant, which has an unprecedented consistency. Thanks to sous-vide, it becomes supple, while miso and the first porcini mushrooms add an umami note. The main course is followed by 45-day matured beef, which is full of flavor and flanked by hyssop and cucumber jus and pickled wild garlic. The light desserts are pleasant in size: an apricot sorbet with shiso served in a goblet, followed by tarragon poached cherries with fresh almonds and raisined yoghurt. The young team has pulled out all the stops. And with love, ease and relish.
The window front offers a sweeping view of the majestic mountains and provides an atmospheric setting for the gastronomic experience. Michelin-starred chef Franck Reynaud composes his Alpine dishes with a touch of Mediterranean lightness. Fantastic wine list.
The intimacy of the location - only eight guests can be accommodated here - and the craftsmanship of sushi master Atsushi Hiraoka make a visit to the Omakase suite an exclusive experience. Omakase is based on the chef's intuition and dialogue with the guests.
The "Myle" was recently reopened and is now run by Markus Arnold and his team, formerly of the "Steinhalle". The ambience is spacious, elegant and modern. Water and an aperitif are quickly brought to the table, followed by an aperitif with fresh bread and various snacks. The motto is "Cuisine Voyage" and Arnold drew inspiration for the current menu from a trip to São Paulo. Before the first course, the sommelier asks if we would like a wine pairing, but we choose the non-alcoholic pairing - a good decision! The yellowtail mackerel with tamarillo and aji amarillo is accompanied by a drink with apple, lime and pepper. A fresh combination that leaves you wanting more. The second course consists of black hake with herb mole and hollandaise, accompanied by asparagus with lardo - and a drink made from pear, kombu seaweed and rice vinegar that tastes surprisingly like sake. The Norwegian king crab with beurre blanc, garden peas, cocoa and preserved pumpkin is paired in a rather wild but exciting way with lots of turmeric. For the main course, braised beef rib meets Belém pepper jus and a cabbage wrap, while a beef tartare with sweet corn polenta and pitanga chilli is served in a separate bowl. The desserts - a crème with cocoa fruit and passion fruit and guava with dark chocolate, Samaroli rum and açaí ice cream - are a perfect end to an enjoyable evening. Another nice touch is the personal touch: the dishes are presented by the chef, Arnold himself enjoys chatting with the guests and the service staff are extremely attentive and friendly.
Milan's Michelin-starred chef Antonio Guida sets new standards for the finest Italian cuisine at Orsini. Excellent ingredients and a fantastic feel for flavours and textures make Orsini the place for fine dining in Zurich. Great wines by the glass.
The chef has to deliver twice, because communication with the guests is part of the job in Fürstenau. Customers sit at the kitchen counter and eat what Simeon Nikolov prepares into a veggie menu under the motto "From garden to table". The wine pairing is also exciting.
At EquiTable, Julian Marti cooks with fair-trade, regional and organic ingredients. The surprise menus with four to seven courses are excellently composed. A small, stylish room, relaxed service and a wine pairing with recognisable character.
Where vegetables become art, the vegetarian menu surprises with sensual nuances. So much gastronomic sophistication that even carnivores will be swayed. At the Belvédère lakeside restaurant, you can taste and feel the passion of the two hosts with every bite.
The ambience is best compared to a French country house. Kurt Mösching's modern French style of cooking is a perfect match. The dishes are delicately plated and served by the charming hostess Iris Mösching and her team.
Markus Arnold invites guests to the historical museum and takes them on a gastronomic journey in his Steinhalle. The chef enjoys travelling himself and translates these new impressions and inspirations from Asia or America into creative and delicious gourmet menus.
At the Traube, lovers of the good things in life get their money's worth. The modern gourmet cuisine is served in a calm setting. The high-quality, carefully selected ingredients take centre stage. The fantastic wine list is designed to impress.