A world-class city filled with nature’s best flavours

A world-class city filled with nature’s best flavours

From down-to-earth cuisine up to GaultMillau heaven.

In Lucerne and Schwyz and all around Lake Lucerne, a passion for producing quality ingredients and transforming them into flavourful dishes has made the region a gourmet’s paradise.meer
With the gourmets of Graubünden

With the gourmets of Graubünden

Completely natural.

Bündnerfleisch (air-dried beef), Nusstorte (walnut cake), and tasty Capuns (chard dumplings) are all specialities from Switzerland’s largest holiday region. Less well known, but no less exquisite, are the wines...meer
Traditions and pleasures

Traditions and...

The homeland of natural delights.

Welcome to this beautiful...meer
Saanen mustard & ham: succulent

Saanen mustard &...

One of the culinary gems of the region is home-made Saanen mustard....meer

A world-class city filled with nature’s best flavours

From down-to-earth cuisine up to GaultMillau heaven.

In Lucerne and Schwyz and all around Lake Lucerne, a passion for producing quality ingredients and transforming them into flavourful dishes has made the region a gourmet’s paradise.

The fertile countryside and award-winning chefs are a perfect combination.

The area around fertile Lake Lucerne is where the classic Älplermagronen (baked macaroni with potatoes) and many other regional specialities were first made. The creative cooks of Central Switzerland have turned this little-known gem into a world-class gastronomic destination. In the city of Lucerne alone, the concentration of top chefs is striking: 16 restaurants have 250 Gault- Millau points among them. More than two dozen other wellregarded restaurants are scattered throughout the region.

With the gourmets of Graubünden

Completely natural.

Bündnerfleisch (air-dried beef), Nusstorte (walnut cake), and tasty Capuns (chard dumplings) are all specialities from Switzerland’s largest holiday region. Less well known, but no less exquisite, are the wines produced in the small but superb Bündner Herrschaft area. Cheers – or as we say here, Viva!

Tradition at its finest – rediscovered.

The flavourful cooking of Graubünden evolved in relative isolation, long unnoticed by the outside world. Though only recently rediscovered, it has a tradition going back thousands of years. Its dishes, which often bear names in the Rhaeto-Romanish language spoken here, are so well established that it would be impossible to conceive of local menus without specialities such as Pizokels (buckwheat gnocchi), Capuns (chard-wrapped dumplings), or Plain in pigna (baked potato pudding with ham and bacon).

Traditions and pleasures

The homeland of natural delights.

Welcome to this beautiful part of Switzerland, where precision watches are made. And welcome to its hospitable hotels and restaurants, whose kitchens and cellars serve the gifts of nature, exquisitely prepared.

In the land of delicious surprises.

From the heights and gentle lower slopes of the Jura and to the wide open spaces of the 3 Lakes Region, this part of Switzerland forms an exquisite scenic backdrop to its gastronomic variety. The different landscapes, shaped by land and water, complement each other beautifully. The lakes of Neuchâtel, Biel and Murten are surrounded by vineyards which flourish in the mild sunny climate. In the neighbouring heights of the Jura a very different sight greets visitors – the whole of the Swiss Mittelland below and the chain of the Alps shimmering on the horizon.

Saanen mustard & ham: succulent

One of the culinary gems of the region is home-made Saanen mustard. Every family, every restaurant has its own secret recipe. It tastes so good that some people eat it on its own, with a spoon – but it tastes best of all accompanying Hamme, the succulent leg of ham from the region.

Saanen mustard & ham: succulent