"Breakfast" Restaurants in Switzerland
At Mammertsberg, Silvio Germann and his team serve creative, award-winning cuisine with regional roots. The stylishly renovated restaurant offers a fine dining experience with a view of Lake Constance - and the option to stay overnight on site.
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.
In venerable parlours with a view of the Limmat, the cuisine is based on craftsmanship and provenance. The sauces have depth, the cooking points are just right and the service is attentive. If you get a table on the terrace, you will experience Zurich at its best.
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.
Health and lifestyle cuisine from a three-star chef. Here, Sven Wassmer conjures up healthy dishes with ingredients from sustainable agriculture and fair trade. The verve is an ode to joie de vivre and enjoyment. The innovative cocktails here are more than just enjoyable.
"I want guests to come back for a dish," the new Executive Chef Stefanos Ioannidis told Falstaff when he started six months ago. With this sentence in mind, we sat down at the table in his restaurant "Cattani" in the five-star hotel "Kempinski Palace Engelberg". A sparkling glass of Besserstein Blanc de Noir from Aargau to start and a very successful snack: two charcoal tuilles in the shape of fish bones with a mixture of smoked trout and sardines in between. Chef Ioannidis grates bottarga from his native Greece on top in front of the guests. Surprising, refreshing, umami. The bisque is poured directly at the table and floods the dried cherry tomato, the sliced lobster and the black truffle. It is a true poem: velvety, incredibly intense. The lobster is perfectly cooked, the tomato adds a great, fruity kick and even the pleasantly dark truffle note is recognizable. Definitely one of the best bisques you can enjoy in Switzerland. Monkfish fricassee in the main course: two thick, glassy fish medallions in a fine herb coating, reminiscent of Ioannidis' grandmother's cooking - wild herbs, onion, dill, preserved lemon. The Service drizzles a thick dill beurre blanc over the monkfish and fortunately leaves the pan at the table. The fish would certainly have benefited from three or four degrees more - otherwise impeccable. The warm chocolate cake with liquid center for dessert is hearty. It comes with a dollop of whisky and vanilla cream, which adds a peaty, smoky note to the chocolate. peaty, smoky note to the chocolate. So, would we come back for one dish? Clearly yes: because of the bisque!
At the Rössli, gourmets can expect more than just food: The experienced team transforms regional market fare and butcher's produce into gastronomic works of art. Menus or à la carte - honest cuisine with a surprise effect. If you're too full, simply stay the night.
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.
The Glacier in Grindelwald focuses on modern design and ambitious cuisine. Finely balanced courses bring out the best in local produce. The alpine backdrop and the creative signature make the Glacier a place for contemporary gourmet enjoyment.
Jack's Brasserie is a Bernese institution with classic French cuisine and legendary schnitzel. The Art Nouveau architecture creates an elegant setting that is reminiscent of the great brasserie tradition and characterises the restaurant's special character.
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.
At the Moosegg, regional products are cooked with precision and creativity. Meat and fish from the Emmental with international influences make up the menu. Tasty dishes with surprising flavours are served with a view of the Emmental hills.
A family business with cuisine ranging from creative to classic. Particularly popular: the wine evenings with guest winemakers in the vaulted cellar, accompanied by fine menus and open fires. Those who simply want to eat are also well catered for - but the evening can last longer.
Seegarten am Jachthafen has been an established address for 30 years - fish from Lake Constance, seasonal menus, a set menu that changes every month and the legendary "Festival de Fruits de Mer" in winter. The Günters manage the restaurant with heart and soul and a well-stocked wine cellar.
The whole of Zurich is looking at the new concept in the former "Brasserie Süd". The "Brasserie" is now simply crossed out on the logo - an honest statement from the founders Valentin Diem and Nenad Mlinarevic. The old concept didn't work. But does the new one work? The location remains spectacular, the tables are still covered in white cloths. The service is professional and cordial, but could be a little more present in places. Perhaps the elegant glass panes are to blame, which provide a pleasant level of privacy but make it difficult for the staff to keep an eye on things. Instead of shrimp cocktail with butter brioche, there are now antipasti, primi and secondi. New chef Andrea Vailati's food is Italian with a few international twists. Everything is served to share in the middle, typical 2025. In the antipasti, the vitello tonnato impresses with its own twist: a strong veal jus. The beef tartare with dried tomatoes, hazelnuts and Jerusalem artichoke potato chips seems a little over-composed to us. The dish would have benefited from a little more purism. The homemade pasta, on the other hand, is a highlight and perfectly al dente. The conchiglie al ragù are solid, the trombette - dyed green from the kale - with egg yolk, buffalo ricotta and chilli is simply magnificent. This is followed by a delicious veal Milanese rib eye with tartar sauce. We would have liked to see a sweet component in the pepperoni in balsamic vinegar for a little more balance. All in all, the new "SÜD" has many dishes with great potential - even so soon after opening.
In the historic Traubensaal, a young team shows how modern gourmet cuisine works. The dishes are a tribute to local produce, served as a multi-course or à la carte. Those who prefer down-to-earth dishes can order fine classics in the cosy Braustube.
Anyone who works in this kitchen must have green fingers and, ideally, a head for heights. There is actually a large herb garden on the roof of the Park Hyatt in the centre of Zurich. Another highlight: over 3000 items on the wine list.
We are greeted with a tuna tataki and cream cheese, an orange-colored wine from Anne-Claire Schott from Twann shimmers in the glass. We start the evening at the "Spettacolo" in the luxurious "Lenkerhof" in Lenk. Unlike usual, you can visit chef Anja Jungo's gourmet restaurant here every evening. The menu consists of around 15 courses, from which you can put together your own multi-course meal. We think it's brilliant and are spoiled for choice. We start with Engadine venison with Jerusalem artichokes and truffles. Then celeriac is served as a puree and in whole slices, steamed and grilled. Served with Piedmont hazelnuts. Surprisingly, the venison is served cold, which takes some getting used to, but tastes good. The celeriac homage tastes full-bodied, also thanks to the smoky aromas. On the menu, the local dishes are known as "Lenk classics". One of these is the deep bouillon with vegetable brunoise, in which a fine, fluffy egg filling floats. For the main course, the companion opts for another classic: veal with blue mountain potatoes from the Albula Valley and Borettane onions. For the test eater, there is a Frutiger sturgeon with Oona caviar. Accompanied by a sloppy risotto that lacks a bit of bite. At the cheese counter, the whole region gets its stage thanks to the 35 varieties, so irresistible that it invites you to overfill your plate. We pull ourselves together because we really want to eat the last classic: Mango with sesame ice cream and dark chocolate from Felchlin. A real spectacle at the end.
In this top restaurant, the season, Swiss tradition and Mediterranean influences are important. In summer, you can sit under the lime trees and enjoy the mountain view. The attentive service serves up something for every taste, from children's dishes to "Suure Mocke" and four-course menus.
Flamel mixes modern Mediterranean cuisine with urban bistro charm: light "mezzogiorno" dishes tempt diners during the day, while tasting menus with ingredients from the restaurant's own urban garden enchant them in the evening. There are also delicious cocktails and a finely curated wine list.