Restaurant- und Beizenguide 2024 - Best of Zentralschweiz
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 focus ATELIER is one of the best restaurants in Central Switzerland. Signature dishes such as duck liver ice cream, pigeon in Albufera sauce or razor clams with dashi walnut beurre blanc - next to this gastronomic work of art, Lake Lucerne becomes a minor matter.
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.
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.
The Japanese at Gütsch at 2,400 metres is not only the highest Japanese restaurant in the country, but also one of the best. Both the omakase menu by chef duo Dominik Sato and Fabio Toffolon and the à la carte options are well worth a visit.
In the Colonnade at the Mandarin Oriental, Art Nouveau splendour meets French fine dining. Artfully prepared classics or a tasting menu are served under high marble ceilings. The world-class wine list leaves nothing to be desired.
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.
The oldest restaurant in the canton of Zug combines an historic parlour with modern haute cuisine. A multi-course menu changes depending on the season and the kitchen's ideas. The elegant wooden parlour and summer garden create the perfect setting for moments of indulgence.
Since May, guests at the KKL restaurant "Lucide" have been welcomed by a new team. After six years, Michèle Meier has handed over the management of the kitchen to Maximilian Huber. His focus is on products from the Alpine region and an appreciation of their producers. A glance at the menu shows that guests can still order à la carte as well as from the menu. The menu starts with the amuse-bouche: a creamy shrimp tartare is hidden under a cream cheese foam, accompanied by tomatoes and crispy kale. Next up is the "Beet tartare", a dehydrated beetroot tartare with caper mayonnaise, crispy brioche potato chips, wafer-thin horseradish and Belper tuber. The name of the meatless tartare makes people smile. Huber explains that his aim is not to lecture with a meatless tartare, but to inspire guests and surprise them with new flavors. In the second course, Huber once again demonstrates his skill with vegetables. Carrots take center stage: once braised, once pickled, served with kimchi, puffed buckwheat and a nut butter hollandaise. This is followed by Swiss salmon trout on hay beurre-blanc with Alpine caviar and pickled fennel. In the main course, beef entrecôte from Haus Luma is served, accompanied by a hearty potato espuma, crispy fried onions and potato skins. To finish, the aromas of raspberry, goat's milk, thyme and white chocolate merge and allow us to feel the intense flavors of summer once again.
Right on the lake, Olivo serves Mediterranean cuisine with an Italian accent. Fish, pasta and antipasti become little holiday moments with a view of the water and mountains. An extensive wine list rounds off the experience - Lucerne can feel very southern here.
Villa Hundert was long considered an insider tip, but is now attracting more attention. Here, two young Swedes cook innovative Alpine dishes with Nordic influences. The dishes are minimalist with lots of vegetables. Much of the food is cooked in the Green Egg or on the Feuerring.
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.
This cosy country inn serves traditional cuisine in the best sense of the word. Seasonal produce such as local display in autumn, brown trout in summer and Easter gnocchi are transformed with great skill into delicious dishes that taste wonderfully nostalgic.
The magnificent Bürgenstock not only impresses with its priceless view of Lake Lucerne. This is where Ritzcoffier meets the French brasserie feeling - only sharpened up. Timeless classics rethought with sophisticated modern accents.