"Barrier-free" Restaurants in Switzerland
In the magnificent Grand Hotel Les Trois Rois, the Cheval Blanc delights with French haute cuisine full of clarity and finesse - refined with Mediterranean and Asian nuances. The cuisine is of the highest calibre - a gastronomic royal experience.
A visit to Memories is always an experience. Sven Wassmer's cookery combines regional traditions and the best ingredients to create delicious gourmet cuisine without chichi. The excellent wine pairing by Amanda Wassmer Bulgin creates a fourth dimension of enjoyment.
Seasonality, only the best produce, craftsmanship and a flair for perfect flavour and aesthetic compositions characterise Franck Giovannini and his team. The excellent wine list, the elegant ambience and the perfect service complete the pleasure.
Guests at the elegant Taverne zum Schäfli can enjoy a wonderful fine dining experience. Head chef Christian Kuchler transforms exquisite ingredients into heavenly creations. The basis of the dishes is classic, but they are peppered with creative touches.
Anne-Sophie Pic brings her sensitive, floral cuisine to Lausanne with chef Jordan Theurillat. The menus change regularly, reduced at lunchtime and elaborate in the evening. French technique meets local produce - precise, fragrant and with great flair.
This top restaurant in the five-star hotel, The Dolder Grand, impresses all round, with the view over the city, the elegant ambience, the extremely attentive service, the select drinks menu and the fine creations from the pen of top chef Heiko Nieder.
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.
On the upper floor of the Hotel Einstein, precisely themed fine dining menus with four to six courses unfold pure elegance. The cuisine avoids gimmickry and the wine selection from the vaulted wine cellar delivers big names as well as exciting surprises.
The celeriac in the "7132 Silver" - there was something about it ... Even predecessor Mitja Birlo amazed guests in the two-star restaurant of the "7132 Hotel" in Vals with this inconspicuous vegetable. His successor Marcel Koolen does the same. But in a Thai dish. But more on that later. We start with a glass of Cristal 2015 in the kitchen. One snack stands out: the frikandel, a nod to the chef's Dutch homeland. Instead of deep-fried sausage, Koolen opts for smoked eel and - so that the snack is not too intense - sea bass, topped with pickled onions, a dill emulsion, kohlrabi pickled in yuzu and crystal caviar. Several times on the menu, the chef indulges his penchant for Asian cuisine, such as with the celeriac cooked for two hours. He then glazes it with a reduction of soy, agave, roasted garlic, chili and star anise. An emulsion made from the oil in which he previously roasted the latter three ingredients enhances the flavor. On top: a celery chip with five-spice seasoning. And carrot salad, inspired by a classic Thai papaya salad, and a light sauce based on coconut milk and lemongrass. Earthy, sweet notes, freshness and acidity, a citrusy kick from galangal oil and finger lime - an amazing dish! Two highlights alongside the perfectly cooked lobster and the bisque made from smoked lobster mousse. the deep-fried ball, filled with a ragout made from the lobster claws, and the lobster shell, which Koolen transforms into an artistic presentation plate.
Well, the "Igniv" at the "Grand Resort Bad Ragaz" has always been excellent. But now Joel Ellenberger, who has been the head chef for two years, has put his own stamp on Andreas Caminada's sharing concept. His style is characterised by freshness, acidity, variety and a good dose of courage. Trout with green mango. Mackerel with sea buckthorn and caviar - it's amazing how the Zurich chef manages the balancing act between the fruity acidity and the iodine-salty grain. It's all a question of balance for the talented chef. The brilliant pairing: Sauvignon Blanc "Privat" 2019 from the Gross winery in southern Styria, a rare wine monument that is only produced in the best years. Beef tongue aspic with bean salad - a hearty Bavarian country house classic becomes a delicate gourmet dish. When it comes to breaded cauliflower with miso hollandaise, connoisseurs know straight away that Ellenberger has incorporated a Schauenstein classic into the menu! You would love to dive into the beurre blanc that accompanies the halibut with beans. Not a drop remains in the plate. Patissière Lisa Oestreich can be relied upon for dessert: the tonka bean soufflé is a poem, as is the cherry sorbet with poppy seeds that accompanies the poor knight. Lorenz Tesar comes up with exciting gimmicks to accompany the wines: The blind comparison of the 2018 Bündner Pinot Noirs from Gantenbein and Möhr-Nigglis Pilgrim - both from large bottles - is spectacular. The clear winner is: let yourself be surprised. Yes, Ellenberger is climbing the imaginary ranking list of top Swiss chefs in leaps and bounds. It doesn't get much more fun and enjoyment to share.
Alpine tranquillity meets creative fine dining magic in the former underground chapel. A two-star tasting menu with a focus on seasonal flavours creates fireworks on the plate. Purist, elegant - spectacular in Engadin style.
It's not just the cuisine that is excellent here, the panorama is also impressive: At Da Vittorio, top Italian cuisine meets Alpine luxury. Classics such as Paccheri alla Vittorio and Maialino da latte con tartufo are artfully presented on the plate.
High above Lausanne, Franck Pelux serves French fine dining with rough edges between the mountains and the lake. Intense in flavour, clear in technique - such as poached sea bream or gnocchi with caviar. Sara Benahmed's service is also highly professional.
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.
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!
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.
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.
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.
In the Fribourg foothills of the Alps, the kitchen is dedicated to natural cuisine in which wild herbs, mushrooms and vegetables from the surrounding forests play the main role. The precise menus follow the rhythm of nature. Great finesse and a keen sense of the terroir characterise the style.