"Sunday Opening" Restaurants in State of Freiburg
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.
On the shores of Lake Neuchâtel, chef Marc Strebel cooks with a close eye on local produce: lots of herbs, fish from the lake, vegetables from the farm - modern in inspiration but down-to-earth in realisation. The terrace with a view of the lake is a wonderful place to relax.
The Auberge de la Couronne in Enney is a project from the heart. The chef, who comes from Alsace, celebrates seasonal gourmet cuisine with a regional focus. Herbs come from his own garden, the products from local producers. Familiar, close to nature, authentic.
Colours, textures, flavours. The seasonal cuisine creates a harmonious triad with its menu compositions. The vegetarian gardener's menu is superb: Cleverly prepared vegetables and cheese take centre stage here. Very fairly priced wine list.
Regional delights are celebrated at De l'Ours: In the old winegrower's house, seasonal cuisine meets charming Art Nouveau style. Every bite tastes better on the terrace bench with a view of the Broye Canal - especially with a wine from the award-winning regional wine list.
In an atmospheric cellar restaurant in the old town, the Fribourg trap serves fondue house mixes, meat on the hot stone and meringues from the wood-fired oven - all with regional ingredients and a lot of heart. Genuinely charming, hearty and cosy.
Tradition meets curiosity: Tried and tested classics, seasonal surprises and vegetarian options are created with regional products, always fresh and prepared with great care. The atmospheric vaulted cellar invites you to linger and relax.
This robust restaurant in the heart of Gruyère offers regional classics with a seasonal twist in the Brasserie Nova. The beautifully presented plates are a feast for the eyes, the fresh produce comes from the region and the fondue cheese from the local dairy.
Patron Philippe Roschy has undergone rigorous training and knows how gastronomy works. Just like at Boulevard 39, where you can make an impression with frites maison, Tournedos Rossini or meringues with double cream. But the number one attraction remains the entrecôte.
More than just a restaurant - but unfortunately only for a few months during the warmer months of the year. The cultural project and integration business is an integral part of Freiburg's catering scene. Some come for a glass of Chasselas or iced tea, others praise the tartare.