"Parking Space" 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.
This romantic castle is seventh heaven for gourmets. Here you can unwind and indulge in the gastronomic delights of the iconic chef Andreas Caminada and his team. He proves time and time again that gourmet cuisine works perfectly without exotic ingredients.
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.
Perhaps it's the turbot with the peas. Both components are grilled on Binchotan charcoal, a dashi nage with vin jaune sets off the glassy turbot incredibly well, finger limes give it a fresh kick. Yes, perhaps it is the best course of the evening. In any case, it exemplifies the twin idea in the "Chedi" kitchen: French base, Japanese guise. After almost three years, the signature of Dominik Sato and Fabio Toffolon is recognizable throughout the menu. This also applies to Yoshiko Sato's dessert: grape and ginger sorbet, a grape and jasmine tea concoction, yuzu amazake pearls and an airy, silky tofu soufflé. The duo have tweaked even the smallest details - to great effect. For example: eight grams of the belly of the Balfego tuna and twelve grams of the back are placed under the radish slices at the start of the menu with ponzu and shiso vinaigrette. This prevents the tuna from being too oily. The guest is only told all of this if they ask; in fact, they should simply enjoy it. The latest weapon at "The Japanese": Luis Pedro De Almeida Cambra is finally a sommelier who has a say in the purchase of the wines. His selection of wine, home-brewed tea and sake matches the dishes just as well as the Japanese minimalist interior. Okay, perhaps the roasted Norway lobster with miso hollandaise, crustacean foam and kaffir lime zest - a signature dish from Sato and Toffolon - is the highlight of the evening. You have to order it with the menu. That's right, you have to.
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.
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.
The focus ATELIER is one of the best restaurants in Central Switzerland. Signature dishes such as duck liver ice cream, pigeon in Albufera sauce or razor clams with dashi walnut beurre blanc - next to this gastronomic work of art, Lake Lucerne becomes a minor matter.
L'Atelier Robuchon brings haute cuisine to the counter - directly on Lake Geneva, in the elegant The Woodward Geneva. The open-plan kitchen becomes a stage, with precise cooking, lightness and depth. True to the philosophy of the eponymous legendary chef Joël Robuchon.
Marco Campanella's cooking at La Brezza is as individual as it is confident. His menus - "Ispirazione" or the plant-based "Moving Mountains" - are well thought out and full of character. It is impressive how Campanella manages to show such a clear signature at such a young age.
It has been just over three years since James Baron and his wife Natacha took over the management of the "Krone Säumerei am Inn" in La Punt. A pretty, modern hotel in the middle of the Engadine mountains with around 20 rooms in a renovated 16th century farmhouse. Gourmets seeking peace and quiet are recommended to stay here, as we have rarely slept better and more restfully anywhere in the world. Baron remains true to the concept of the hotel's own gourmet restaurant "La Chavallera", which focuses on first-class local produce. Some of it thrives in the hotel's own garden, which was created with the help of Alpine culinary specialist Dominik Flammer. The plants that thrive here have been selected so that they can cope with the shortened growing season at around 1,600 meters. These include Szechuan pepper, in which Baron wraps the tender lamb, which is served with broccoli - a perfect meat course. perfect meat course. Baron classics are also served, such as the refreshing, elegant char with radishes and lettuce or pear ravioli with brown butter and sage. The latter is slightly sweet and an absolute comfort dish. Just like the white sausage amuse with pretzel ice cream, which we could have eaten a large portion of. The red mullet steals the show when served with courgette flowers. A supposedly simple product that becomes an explosion of flavor in Baron's hands. The wine list includes wines from France and Italy as well as numerous crus from the Bündner Herrschaft region, and the service is incredibly warm. Tip: Opposite the "Krone", the Barons recently opened the "Fö e Flamma dal Barun" - an excellent bakery and pub. excellent bakery with a pub.
The Locanda Barbarossa draws on the full range of flavours. It celebrates the diversity and excellence of Ticino produce, complemented by exquisite international specialities. This creates space for creative cuisine that is both a feast for the palate and a feast for the eyes.
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.
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.
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.
Head chef Martin Göschel focuses exclusively on Swiss proteins in his alpine cuisine. This is by no means restrictive, but rather sharpens the guests' senses for the essentials: sustainable gourmet cuisine at the highest level in a quiet, elegant ambience.