"E-charging station" Restaurants in Switzerland
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.
At over 1000 metres and with a view over Lake Constance, the Gasthaus zum Gupf delights with regional gourmet cuisine - precise, light and hearty. Enjoy selected wines from the impressive wine cellar in the stylish wooden parlour or on the sunny terrace.
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.
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.
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.
Magnificent views, classic cuisine with a modern twist, attentive service - the gourmet restaurant of this elegant five-star hotel offers a wonderful overall experience. The menu is Ticino and Italian, but also includes flavours from other regions of the world.
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.
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.
In the cosy Arvenholzstube in the historic Grand Hotel, you can enjoy exquisite French-Mediterranean cuisine. The warm and professional service, which can provide suitable recommendations from the extensive wine list, deserves special mention.
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.
An historic country house dating back to 1671 stands on the outskirts of Bern. The elegant parlour and rustic rôtisserie serve seasonal cuisine, such as entrecôte in herb butter foam or grilled dishes under old plane trees. There's live music in the attic.
The Schmitte in Grindelwald, built over a hundred years ago as a smithy, today offers traditional Swiss dishes in a rustic ambience, prepared from fresh, regional ingredients. An unmistakable place in the midst of the fascinating Alpine landscape.
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.
The Pinot is quietly located on the edge of Fläsch - a place for fine dishes, served in a relaxed atmosphere. There is a new menu every day at lunchtime and a gourmet evening every Thursday. The focus is on regional wines, with the herb garden providing fresh produce.
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.
In the panelled parlour, the kitchen wields the creative cooking spoon: a daily fresh three-course menu, elegantly composed with a regional touch - from steaming Alpine salmon to veal fillet and exquisite cheeses. A perfect address for gourmets.
In the Pratum, you sit upstairs where the hayloft used to be. The kitchen brings garden, forest and meadow to the plate, complemented by cleverly selected ingredients from all over the world. Great seasonal tasting menus change regularly. The view sweeps over the vines and Irchel.
At Salzano in Interlaken, Patrizio's ravioli and the Châteaubriand carved at the table are highlights that you won't forget. The highly professional service and an atmosphere that is more informal than stiff - that's what makes it so appealing.