Top 10 Premium & luxury Restaurants in Switzerland
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.
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.
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.
On the upper floor of the Hotel Einstein, precisely themed fine dining menus with four to six courses unfold pure elegance. The cuisine avoids gimmickry and the wine selection from the vaulted wine cellar delivers big names as well as exciting surprises.
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.
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.
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 this lively place in Küsnacht, Swiss and Mediterranean flavours unfold in refined three- to eight-course menus. The wine list? Swiss and French wines are well represented. Terrace flair meets an artfully cosy dining room.
No, Reto Brändli is not dogged. Although, back at the "Ecco", he naturally wants stars again - two please - he approaches the matter with an enviable composure. And serves French cuisine that is as light-footed and self-confident as he is. Brändli was part of the "Giardino" family for four years before star gastronomy took him to Berlin and St. Moritz. But the connection to Ascona remained - perhaps because of the delicate scent of lemons here, which he loves so much and which accompanies Brändli's signature in many dishes. Such as the greeting from the kitchen: crispy roll with gamba blanca and citrus, a delicate tartelette of old dairy cow with beetroot, radish, caviar and smoked mayonnaise. And a personal favorite: an egg royale with imperial caviar and potato foam that is so creamy and light you want to lie down in it. The star of the show, the iced foie gras filled with orange and lobster espuma, is as delicate as a sorbet. Brändli proves why he is considered an exceptional talent. Fresh turbot follows, flown in from Portugal less than 24 hours ago, accompanied by horseradish, apple, beef tongue rolls, kohlrabi and oxtail essence with lovage. Accompanied by a complex Viognier, recommended by the hostess of the house, Theresa Windhofer. By the way, non-alcoholic diners don't have to miss out on pairings at the "Ecco": The accompanying teas from "Saveur" are so finely tuned that they are in no way inferior to the wine accompaniment. Pastry chef Antje Hauser creates the sweet finish: yoghurt foam, pear sorbet and mousse, iced berries in a lemon sauce. Conclusion of the evening: The stars should come back - please!
Silvia Manser has been cooking here for years with great expertise and wonderful lightness. Her cuisine is somewhere between local and Mediterranean, sometimes with an exotic twist. Meanwhile, her partner Thomas looks after the guests and the well-stocked wine cellar.
The Jägerhof offers gourmet cuisine at a very high level. Finely composed plates with intense flavours and precise technique characterise the style. A destination in St. Gallen for all those who appreciate craftsmanship and creativity and really want to look forward to every course.
At EquiTable, Julian Marti cooks with fair-trade, regional and organic ingredients. The surprise menus with four to seven courses are excellently composed. A small, stylish room, relaxed service and a wine pairing with recognisable character.
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.
At the "Hotel Seepark Thun", the youngest star chef in Swiss gastronomy invites his guests on a culinary journey in "Centric Dining". Sascha Spring starts his tasting menu "In the glow of the first hour" with a poached oyster, green apple, celery and sudachi. This is followed by a beignet - filled with Amsoldinger fondue, topped with fried onions - and a cannelloni canapé, which he has been serving since his first menu, filled with veal, served with ponzu, sour clover and kimizu. We are impressed. The bread course celebrates old craftsmanship: organic Gantrisch sourdough bread, with flower-shaped cheese butter, grape jam and Stockhornmutschli. Susu, as Sascha Spring is also known, used to eat this for breakfast. And we confess: It really does go well together. The amuse-bouche and tartare showcase the regional products that Spring uses: Aemme shrimp as ceviche, a Simmental beef as tartare. There is absolutely nothing to complain about with either course. For the intermediate course, a fluffy Steffisburg mashed potato with confit egg yolk, leek and Loïta's autumn truffle is served. These ingredients are a perfect match, and not just because of the fall season. For the main course, we enjoy a perfectly crafted pigeon breast from Bresse with parsnip and cassis whey. The dessert is a tribute to Susu's aunt's chestnut cake: served as a financier, with sea buckthorn, vanilla miso and oolong tea - a surprising composition of sweetness and spice. We end Susu's personal and passionate menu with a cannelé, grandmother's Spitzbuben and kalamansi with Maracaibo chocolate.
The oldest restaurant in the canton of Zug combines an historic parlour with modern haute cuisine. A multi-course menu changes depending on the season and the kitchen's ideas. The elegant wooden parlour and summer garden create the perfect setting for moments of indulgence.
The Cayenne in the Panorama Hartlisberg is a family-run gourmet restaurant with a view of Thun and the Alps. From Fridays to Sundays, the kitchen celebrates four- or five-course menus that are reduced to the essentials - thanks to honest products and regional flavours.
Radius serves the "Menu vo hie" with ingredients from a radius of 50 kilometres - herbs from the hotel garden, Burgdorf shrimps, its own fruit. Chef Stefan Beer explains individualistic dishes personally. Central Swiss butter with mushroom ash is served with the bread.
In the Nidbergstube, you are taken on a journey through Heidiland and Roger Kalberer's years of travelling and apprenticeship. Star dishes are conjured up from the classics in a cosy atmosphere. And don't forget the fine wines from the wine cellar.
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.