Restaurant- und Beizenguide 2024 - Top 10 swiss cuisine
Werner Tobler only uses fresh produce from selected suppliers in his kitchen. He doesn't let anything dictate his cooking, except the season. His down-to-earth cuisine is somewhere between the Alpine region and the Mediterranean - the main thing is that it tastes good.
This cosy country inn serves traditional cuisine in the best sense of the word. Seasonal produce such as local display in autumn, brown trout in summer and Easter gnocchi are transformed with great skill into delicious dishes that taste wonderfully nostalgic.
Alpine cuisine meets urban chic at Corso: creative dishes are conjured up with regional products such as Seveler Wagyu and mountain spruce cheese - thanks to the open kitchen in front of the guests. The wine list shines with autochthonous wines - also by the glass thanks to Coravin.
At Bad Osterfingen, 550 years of living history merge with refined, home-made cuisine: from crispy wood-fired bread to spaetzli and display dishes. The wine cellar produces its own wines, served in the cellar, parlour or under old chestnut trees.
On the edge of Zurich's wine country, the historic Hirschen Stammheim welcomes guests to its ensemble of main building, stable and barn. The regional market cuisine focuses on seasonal produce - from green Stammer asparagus in spring to fine display dishes in autumn.
The Old Swiss House is an institution in the heart of Lucerne. The historic building is a living history and a place of fine cuisine, where traditional dishes are skilfully combined with modern elements. The wine cellar stores 30,000 bottles.
The Adlisberg lies above Zurich, on the edge of the forest. There are Zürcher Geschnetzeltes, meatloaf, cordon bleu, all home-made. The ingredients often come from the neighbouring farms. In summer, meals are served on the terrace, otherwise in the parlour with a view of the countryside.
Before stopping off at this picturesque inn, we recommend a walk along the River Aare. Because then you'll be hungry enough to savour the hearty but finely prepared home cooking. Regionality on the plate is just as important as the fine selection of wines.