The Best Restaurants with 3 Falstaff Fork(s) 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.
Oh yes, someone's really in the mood! Victor Moriez is the new head chef at "Le Pérolles" right next to Fribourg train station. After years at the "Restaurant de l'Hôtel de Ville" in Crissier, the "Valrose" in Rougemont and the "Alpina Gstaad", he now has the chance to show what he can do. The full menu comprises nine courses, the best snack beforehand is the crispy, intense AOP tartelette with three Fribourg originals: Vacherin, Gruyère and Jambon de la Borne. The start of the menu: Scallop, bitter orange, marigold. He serves the muscle of the scallop in a tempura wrap! Then the chef delights us with a black truffle flan, served with a rocket and truffle puree, young rocket sprouts and pickled olives, as well as an olive and mushroom tapenade. The sauce: a cuvée of mushroom jus, truffle cream and rocket oil. To clean the plate at the end, there is a bao bun filled with rocket puree. Great class. The wine goes perfectly with it: L'Art-Vine by Alex Stauffer - an elegant Valais Petite Arvine. Pike-perch, lobster, chicken "Patte Noir", but perhaps the best course is vegetarian: Moriez fills shallots baked on salt with a leek puree and a brunoise of raw potato, shallot and leek greens. It is accompanied by deep-fried leek greens, potato fondant, burnt leek and black garlic. Licorice notes in veggie jus. The simplest ingredients - everything brought out. A dish that you would expect to find at the veggie temple "Magdalena". Unsurprisingly, host Julien Ayer, son of long-time "Pérolles" chef Pierrot Ayer, says: "My father was already there for dinner and was very happy."
In a patrician house above the old town of Fribourg, the chef stages a new menu every month - "Idylle" (four courses) or "ÉMOTION" (six courses). The dishes are based on a small number of carefully selected ingredients, which are all the more powerful in terms of flavour.
The restaurant in Fribourg's old town is a gem. In this beautiful location, Frédérik Kondratowicz serves generous, seasonal cuisine that also has plenty to offer vegetarians. The composition of flavours and textures is always surprising.
This elegant inn in an old country house is a popular destination for gourmets. The gourmet restaurant serves upscale classic cuisine made from selected ingredients. The bistro in the same building offers simpler but equally tasty options.
Chef Kaiichi Arimoto is an artist in the kitchen. His dishes are contemporary, expressive and precisely realised. They are based on the best seasonal ingredients. The service is perfect and the wine recommendations are perfectly matched to the respective menu.
In the historic centre of Fribourg, La Cène offers Moroccan-influenced cuisine with recognition value. The "Inspiration de la Semaine" lunch menu offers variety at a fair price, while the "Éclosion des Sens" menu changes every month in the evening - balanced and sensual.
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.
An offshoot of Silex, which has been hyped as cool - cramped and lively. A seat at the counter is considered the ultimate attraction, because then communication with the chefs is possible: at least in English. Please order sourdough bread, ask for ravioli and appreciate the wines by the glass.
In the beautiful old town of Freiburg, this is the place to meet for a cosy get-together in a dignified atmosphere. No-frills southern Italian cuisine is served, along with a few specialities from other regions of the Belpaese. The friendly staff look after their guests.
Com'Ça in Bulle is a small gastronomic gem in an old saddlery. The open kitchen serves creative dishes inspired by the season, producers and flavours. They are accompanied by exquisite natural wines, cider and beers.
The Murten cheese dairy occupies old vaults in the old town with a kitchen that offers both fine lunch menus and extended gourmet evenings. The service is professional and the wine list surprisingly varied. We will be hearing a lot more about this place.
The name says it all: at Quatre Saisons, the fine dining restaurant at the Hotel Cailler in Charmey, everything revolves around the seasons. Each menu is created from market-fresh vegetables, lake fish and Swiss meat. Finely balanced menus and a great wine list!