"Asian Cuisine" Restaurants in Switzerland
Tsutomu Kugota is a sushi master and one of the best chefs for omakase cuisine in Switzerland. His creations enrich the gastronomic tradition of Japan with surprising combinations that will remain unforgettable after a visit. The sake selection is superb.
Chef Nobu Matsuhisa works in the restaurant in what was once Europe's first indoor tennis centre. He conjures up unforgettable fusion experiences from elements of Japanese and Peruvian cuisine. Tuna tacos or yellowtail sashimi with jalapeños combine both worlds of flavour.
Fantastic views over Lake Lucerne - and into the open kitchen - as well as tasty pan-Asian dishes. Whether Indian, Japanese or Thai, the food is cooked authentically with selected produce. The experienced chefs come from the countries of provenance.
The menu at this elegant Japanese restaurant is based on high-quality fish and seafood specialities. The sushi masters prepare delicious creations of the highest calibre and also take a detour to South America: the ceviche with yuzu is a delight.
The pioneering Japanese restaurant in Zurich. Trust the professionals: at Sala of Tokyo, the sushi masters determine your menu. The journey takes you through Japan's regions - from sushi and tempura to miso marinated and wagyu beef with black truffle and egg yolk. Oishii!
Chinese cuisine in an authentic and contemporary style. Surprises are included: The steamed dim sum may contain truffles, while wasabi sauce floats in with the fried prawns. It's definitely worth saving up for Peking duck.
In spring, Les Trois Rois unveiled the newly renovated front building of the hotel. Star architects Jacques Herzog and Pierre de Meuron personally oversaw the project - including the conversion of the former ballroom on the mezzanine floor, which is now home to the hotel's third restaurant, the "Banks". Its centerpiece is an oval bar, above which hangs an art installation by Gerda Steiner and Jörg Lenzlinger consisting of countless elements. If you eat alone at the bar, you can easily entertain yourself for an evening by looking at it. Contemporary Asian-European-Peruvian fusion cuisine is served in the form of sharing plates. Head chef Kevin Bornschein previously worked at "Matsuhisa" in Munich, and you can tell from the dishes. There was a variety of different flavors and textures: a carrot in kataifi batter with tahini, red lentils and spices, a first-class sea bass ceviche, whose leche de tigre could have used a little more zing for our taste, but this was balanced out by a very well-seasoned wagyu tataki served at the same time. There was nothing wrong with the execution and presentation of the dishes; the miso salmon was also perfectly cooked, as was the grilled fillet with chimichurri. One dish that should definitely remain on the menu was the "Banks Carbonara" - udon noodles with hour egg and nori, served at the table. For dessert, the fine matcha tiramisu was a winner. The rather high-priced drinks menu offers many exciting wines, some sakes and a good selection of non-alcoholic beverages.
This elegant restaurant in the Hotel Astoria was one of the first quality Thai restaurants in Switzerland. In over thirty years, it has lost none of its charm. Friendly staff still serve upscale, authentic Thai cuisine here.
Those who love Thai cuisine will get their money's worth at Namun. The four flavours - sweet, sour, salty and savoury - are harmoniously balanced in every dish. A nice touch: the dishes can be shared. Very nice, tasteful ambience.
The Golden Dragon combines Chinese and Japanese cuisine in a stylish ambience. In addition to sushi, ramen and dim sum, the elaborate Peking duck is the centrepiece of the menu. It is served in three courses and must be ordered at least 48 hours in advance.
Claudio Radocchia is at home in three worlds. In Switzerland (where the restaurant is located), in Italy (where he comes from) and in the Far East. His Italo-Asian fusion cuisine is ingeniously accompanied by Lanson Champagne. Cigar Lounge for the digestif afterwards.
As the oldest vegetarian restaurant in the world, Hiltl has been shaping Zurich's gastronomic scene since 1898. A daily freshly prepared variety of hot and cold dishes, buffet and à la carte, plus its own bakery, juice bar and modern ambience with its finger on the pulse.
Here you can enjoy northern Japanese cuisine - owner Hiroshi Shibata comes from Hokkaido. However, the emphasis is not on authenticity - European ingredients and techniques also creep in. This results in delicious fusion cuisine with clear Far Eastern roots.
Those who love Lebanese cuisine will be spoilt for choice here. The tables bend under all the delicacies from the Middle East, which will delight meat eaters and vegetarians alike. Warm hospitality and a sumptuous selection of wines make the experience perfect.
At the rustic Gasthof Engel, down-to-earth Swiss cuisine meets a longing for faraway places. Here, succulent cordon bleu and nasi goreng are on the same menu, served in the rustic parlour or on the sunny terrace - authentic, creative and heartily inviting.
A neo-bistrot with Italian roots and Asian flavours. This is an idiosyncratic concept, especially in combination with the name, which is reminiscent of Latin America. The result is relaxed, invites you to share and includes pasta as well as ceviche and tagliata.