Top 10 Mid-Range Restaurants in Switzerland
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.
Earthy, honest and narrative - that's how things are done in this restaurant. Between four and six courses are served in the evening, with vegetarian and even vegan options available on request. Whether employee, guest or producer, the team always endeavours to ensure everyone's well-being.
The Stuba is THE gourmet restaurant in Adelboden. The menu brings alpine products to the plate - vegetables from the valley, meat and fish from here. The cooking is precise and of the highest standard. The wine list favours small producers and the service knows how to use them.
If the amuse-bouche tastes so good that you want to eat a whole portion of it, that's a good start. This is what happened at the "Bergtrotte Osterfingen": a cube of Schaffhausen onion quiche, known in the region as Bölletünne, with crème fraîche and trout caviar. The restaurant in a historic trotte with a view of the vineyards was reopened in May with a new team following renovations. Head chef and co-managing director Adriano Pratsch last cooked Japanese cuisine in St. Gallen. He hardly lets his Far East experience show here, instead focusing on refined cuisine with regional ingredients. The garlic-infused gazpacho is topped with basil oil and crispy croutons. The flavors of the Swiss salmon tartare are more restrained - avocado ice cream and finely sliced green apple take precedence over the delicate fish. The hand-cut beef fillet tartare comes with plenty of mustard seeds and a little too much whipped butter. The braised pork cheek is more refined and goes perfectly with the creamy Riesling risotto with sage foam. Full marks for the salmon fillet. There is nothing wrong with the combination of crispy seared fillet with perfectly seasoned beurre blanc and buttery rosemary potatoes. The consistently local wine list offers a comprehensive discovery tour of Schaffhausen. The successful finale is a summery combination of strawberry ice cream, yoghurt, basil cream and white chocolate. So good that we could have done with more.
At Gamper, Marius Frehner skilfully pays tribute to the best - often biodynamic - ingredients in Switzerland. Four-course dishes with precise flavours, a great deal of skill and no frills. Only ingredients that make sense are used on the puristically presented plates.
At the regulars' table, you immediately strike up a conversation with other guests. From there, you can see into the kitchen, from which three amuse-bouches are soon served: a cream cheese-filled cream puff, a lukewarm meatball and a crispy basket filled with beetroot and hung yoghurt. A brilliant start! Christoph Hunziker is a competition-tested chef who has been lovingly filling his country inn in Schüpfen, Bern, with life and culinary delights for years. It smells of original spelt bread, which is served with rapeseed oil, butter, fleur de sel and cress for you to slice yourself. The Bernese chef knows every producer of his ingredients. This is evident in the game pâté, filled with plums from the neighboring farm and cherries from his own farm in the form of compote. It continues in grand style with a Susten pike-perch - roasted until translucent and coated in bacon. The sweet tomato compote and the gentle sauerkraut bed are a perfect match. But the brigade - all women on the day we visited - have even more in their quiver: meatloaf with mushrooms, crunchy, buttery carrots and mashed potatoes. This is always served when Hunziker feels like it. As a glance around the table shows, it is very popular. The ingenious pre-dessert - a popcorn ice cream with apple and quince pieces and crumble - prepares the senses for dessert: Chestnut mousse with plum ice cream, served with chestnut foam in a honey dip, garnished with meringue pieces. For friandises, an apple gelée and a Spitzbub. Everything is as light and refreshingly honest as the chef himself.
The ambitious kitchen team is only too happy to fulfil your desire for home-made ravioli, veal scaloppini or the award-winning meatloaf. The gastronomic experience also takes place in a harmonious ambience: The restaurant is located in a beautiful timber-framed building.
People have been cooking in this beautiful inn since the 18th century. For some time now, however, Lukas Kiener has been making it a particularly good place to eat. The chef mixes local ingredients and international flavours to create elegant, top-class menus.
The cuisine in the beautiful vaulted dining room refines regional products with Mediterranean sophistication. Seasonal ingredients, fine flavours and attentive details create a gastronomic experience that elegantly combines history and indulgence.
Whether on the terrace with a wonderful view of Lake Biel and its vineyards or in the cosy and elegant dining room, you are guaranteed to feel at home in this restaurant. Sophisticated, contemporary gourmet cuisine made from seasonal ingredients, accompanied by many wines from the region.
At Flickflauder, stylish architecture meets regional gourmet cuisine: creative dishes - such as Emmental milk-fed lamb or vegetarian manicotti - put the finest Appenzeller products in the spotlight and are accompanied by a fine selection of wines.
Innovative contemporary dishes are prepared here without frills using regional, seasonal produce. Those who opt for the carte blanche have a vegetarian option. Recommended, as some of the vegetables are grown in the restaurant's own garden.
The Bauernschänke is located in the centre of the Rindermarkt. Instead of classics, original dishes such as king mackerel with radicchio or the famous pork belly gröstl in lettuce are served - all to share or in the five-course surprise menu. The wine list includes many natural wines.
The Marktküche is considered a pioneer of plant-based cuisine in Zurich. Here, imaginative menus are created that put vegetables in the leading roles and also impress meat eaters. As popular as ever - if you come in the evening without a reservation, you'll need a lot of luck.
After chef legend Martin Dalsass' departure at the end of 2024, his protégé Kevin Fernandez took over the reins with his partner Lisa Carlevero. The cuisine continues to be an excellent mix of Alpine and Mediterranean flavours, prepared with a great flair for the products.
Epsom lettuce with pickled mirabelle plums and hazelnuts in a vinaigrette. Gently smoked char with radishes, horseradish and herb oil. Quince ceviche with flamed kingfish and kohlrabi. What a smooth texture this kingfish pickled in vinegar and marinated in oil has! A pleasantly light-footed start to dinner: this is the new way to dine at the Herrliberg "Buech". A facelift is good manners on Zurich's Gold Coast from a certain age. The plastic surgeon at the "Buech": Andreas Caminada. He has done a great job. He dusted off the popular huts, gave the patina a worthy stage and refreshed the menu. The charm is back. As with the "Casa Caminada", Caminada proves that he is not only a master of fine dining. With Nicolas Schröder, who most recently worked at Zurich's "Igniv", he is once again giving a chef from his own ranks the chance to prove himself as head chef. Hostess Fabiola Reimund is supported in the background by Ines Triebenbacher, who is known as the "Igniv" hostess in Zurich: Top wine list, which includes everything from regional Pinot Noir to rare vintner's champagne, fair pricing. Pike-perch with sauerkraut, caramelized grapes and beurre blanc. Served with mashed potatoes and nut butter - a real treat. The caramelized apple with cinnamon waffle, apple butter ice cream and apple broth for dessert emphasizes once again: no fine dining, but creative compositions that you simply have to love. If you want to experience a dinner at the "Buech", you have to plan well - at the moment, almost every evening is fully booked over a month in advance!
Werner Tobler only uses fresh produce from selected suppliers in his kitchen. He doesn't let anything dictate his cooking, except the season. His down-to-earth cuisine is somewhere between the Alpine region and the Mediterranean - the main thing is that it tastes good.
The inn by the large village fountain in Valendas has been attracting gourmets from near and far for years. It is a village pub, traditional restaurant and gourmet temple all in one. The menu features both regional and exotic delicacies, as well as many wines from Graubünden.
This restaurant has been synonymous with good food for years. The cuisine here is unpretentious in the best sense of the word. Martin Bänziger's pans are filled with fresh and good ingredients, which is why the menu changes at regular intervals. There are two surprise menus every evening.
French cuisine is celebrated in the beautiful moated castle of Bottmingen. There are brasserie classics such as moules or entrecôte, which are served as a set menu at lunchtime and à la carte in the evening. The selection of wines is also sure not to disappoint.