Restaurant & Beizen Guide 2026: Top 10 vegetarian and vegan restaurants
At Magdalena, the cuisine is based on local produce. Vegetables take centre stage. The dishes are elegant and full of finesse. This is precisely why they create a gastronomic link to the original, authentic mountain world of Central Switzerland.
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.
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.
The Neue Taverne is a hotspot for lovers of plant-based cuisine. The cuisine here is so refined and flavoursome that even carnivores will be amazed. The restaurant in Zurich's old town combines tradition and modern design. Innovative range of drinks.
In the centre of Bern's old town, Zoe takes vegetables to a new level - creative, exciting and to the point. Fabian Raffeiner does not vivid fine dining with a stiff corset, but rather a cuisine that is fun and at the same time shows what is possible with vegetables today.
André Kneubühler and his team prove that alpine cuisine can also be vegetarian. Products from the mountains take centre stage here, and those who want to eat meat or fish can also order them - undogmatic, creative and wonderfully refined.
Plant-based cuisine at a high level, characterised by Zizi Hattab's clear signature. In the small, quiet room, menus are created that PLAY with textures and flavours and show how exciting vegan food can be - without dogma, but with a great deal of artisanal finesse.
The Falstaff "Plant-Based Restaurant of the Year" 2025 casts a spell over vegans and flexitarians alike. It offers contemporary fine dining, served as a five- or six-course meal. The menu changes every two months, so it always remains seasonal.
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.
Lots of wood, little noise, no meat. At Lauch, the cooking is plant-based, but without dogma - sometimes fermented, sometimes fried, sometimes raw. The ingredients are sourced locally, of course, and the glass is sometimes filled with naturally cloudy beer. If you like things calm, thoughtful and different, this is the place for you.