"Child friendly" Restaurants in Switzerland
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.
Markus Arnold invites guests to the historical museum and takes them on a gastronomic journey in his Steinhalle. The chef enjoys travelling himself and translates these new impressions and inspirations from Asia or America into creative and delicious gourmet menus.
Head chef Michael Baader has been cooking at the highest level for years. His cuisine is based on French gastronomic art and flavours from all over the world. It has a touch of fusion, but you can still recognise its classic roots. Great wine list with 450 items.
Local and seasonal is not just a figure of speech here, as fruit and vegetables often come from our own garden. As if that wasn't enough, you are even spoilt with cheese specialities from cows on the farm. There are also matching wines to accompany your meal.
A gourmet restaurant in the guise of a country inn. Meat eaters should also consider ordering the vegetarian menu at Manuel Steigmeier's restaurant. The chef knows his way around carrots and the like. It goes well with a grown-up German Riesling from the fascinating wine list.
A regular visit to the Alter Torkel is practically a must for wine lovers. There is a huge selection of Graubünden wines with vintage depth, plus dishes that seamlessly combine local and exotic flavours. Large terrace with wonderful views of the vines.
Whether for lunch or dinner: La Riva in Lenzerheide offers modern cuisine at the highest level without airs and graces - with a creative line from chef Dominique Schrotter. The dishes are served on fine china, accompanied by a view of Lake Heidsee and the mountain panorama.
If the amuse-bouche tastes so good that you want to eat a whole portion of it, that's a good start. This is what happened at the "Bergtrotte Osterfingen": a cube of Schaffhausen onion quiche, known in the region as Bölletünne, with crème fraîche and trout caviar. The restaurant in a historic trotte with a view of the vineyards was reopened in May with a new team following renovations. Head chef and co-managing director Adriano Pratsch last cooked Japanese cuisine in St. Gallen. He hardly lets his Far East experience show here, instead focusing on refined cuisine with regional ingredients. The garlic-infused gazpacho is topped with basil oil and crispy croutons. The flavors of the Swiss salmon tartare are more restrained - avocado ice cream and finely sliced green apple take precedence over the delicate fish. The hand-cut beef fillet tartare comes with plenty of mustard seeds and a little too much whipped butter. The braised pork cheek is more refined and goes perfectly with the creamy Riesling risotto with sage foam. Full marks for the salmon fillet. There is nothing wrong with the combination of crispy seared fillet with perfectly seasoned beurre blanc and buttery rosemary potatoes. The consistently local wine list offers a comprehensive discovery tour of Schaffhausen. The successful finale is a summery combination of strawberry ice cream, yoghurt, basil cream and white chocolate. So good that we could have done with more.
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.
At Tre Stagioni, the menu is rewritten daily. The international cuisine often uses ingredients from the restaurant's own farm, but it can also be more exotic. Especially on Fridays, when there is a huge sushi and sashimi buffet.
The Negral gourmet parlour at Klostergasthaus Löwen has just 20 seats. A six- to ten-course surprise menu made from regional and international ingredients is served here in an intimate setting. Each course is accompanied by perfectly matched wines.
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.
Alpine gourmet cuisine in the originally renovated cowshed. There is a choice of two menus based on regional products, one of which is vegetarian. The small, fine menu, which also includes "large pièces" to share, is also highly recommended.
In the charming stone building at the entrance to the wild and romantic Maggia Valley, gourmets can enjoy a marvellous, enchanted terrace. The seasonally inspired cuisine combines regional products with Mediterranean flavours. This grotto is rightly a firm favourite in Ticino.
Modern pavilion, former Olympic ice rink, now Kulm Country Club by Mauro Colagreco. The world star is approachable here: There is affordable cuisine for everyone. Lots of meat from the grill, sometimes even whole animals for special "asado" happenings.
Alpine elegance and hospitality come together at the Waldhotel Doldenhorn. Several parlours and lounges provide the perfect setting for a varied cuisine that uses regional products impeccably and whose gastronomic appeal extends far beyond Kandersteg.
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.
In a venerable patrician house, Casa Tödi spices up tradition with regional finesse. The seasonal surprise menu (three to seven courses) draws directly from the garden and wood-fired oven. Cosy, honest and with heart - a gastronomic relais in the middle of the Surselva Valley.
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.