Best of Gastronomy

The way to our hearts is through the stomach – with or without meat: 12 upscale restaurants to delight both vegetarians and meat eaters alike

Vegetarian or carnivore? This question is less important than it once was, because many restaurants in Switzerland have long since learned to cater to diners who have cut down on their intake of animal products. While strict vegans may occasionally still be confronted with a narrower choice, vegetarians will rarely struggle now. Right to the absolute top of the gastronomy scene, you will find menus and à la carte dishes without fish, meat, shellfish and crustaceans. Switzerland’s top chefs are certainly not lacking in creativity, while not completely abandoning meat and fish. Diners at these 12 restaurants can opt for vegetarian or non-vegetarian dishes, but always in the expectation of the highest culinary standards. They are also perfect for flexitarians who want the best of both worlds.

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13 destination restaurants in Switzerland that are well worth a visit

There is no set definition for the term “destination restaurant”. For some establishments it will quickly be clear that they fall into this very special gastronomic category, while others might be less obvious. In most cases, a destination restaurant is a spacious place with good food, far from everyday life, located in a rural setting by a lake, on the edge of a forest or on a mountain, filled to bursting with people in the summer (sometimes at other times of year, too). Simple, often rustic dishes are on the menu, with prices on the reasonable side. However, on closer inspection, the offering of a destination restaurant can be almost gourmet quality – and cooperations with producers have become increasingly important. Locally sourced fish, vegetables grown on the own farm and wines from the surrounding region have long been part of the magic formula.

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The most sustainable restaurants in Switzerland

Switzerland is known for world-class cuisine and hospitality. But what many people don't know: Switzerland is also a stronghold of nature-based gastronomy, where regionality and sustainability become part of the enjoyment. In this selection, you'll find everything - from low-emission "zero-kilometer menus" to pure organic cuisine - that puts nature on your plate in a sustainable way.

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Pumpkins forever

For chefs and gourmets of Switzerland, pumpkins aren’t just for Halloween. As early as September, menus feature specialities with this chameleon of vegetables – be they bright orange, pale yellow or an attractive shade of green. In October and November, the supporting actors get more and more leading roles. Along with the classics like the Hokkaido pumpkin, old varieties have also made a name for themselves. And anyone thinking that pumpkin soup is the only recipe chefs might think of would be mistaken. As an accompaniment to game, as a chutney or for dessert, perhaps also as a vegetarian main course (how about pumpkin spaghetti with tomato sauce and Belper Knolle cheese?) – this gourd is a winner! Here are ten restaurants in Switzerland which, one way or another, do the pumpkin proud.

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The “best grotto restaurants in Ticino”

Ticino is the gateway to the south and delights visitors with its charm, fascinating lifestyle and Italian culture. The canton is not only known as the sunniest part of Switzerland, but also enjoys a reputation for its culinary diversity. The grotto restaurants are a highlight of any trip to Ticino. Originally built as natural rock cellars in which to store food, the grottos are now synonymous with Ticino gastronomy. They have become firm favourites for their excellent cuisine, offering beautiful views of the valley or located in secluded woodland or directly by the water. We have compiled a list of the 15 grotto restaurants that you mustn’t miss on any visit to Switzerland’s most southerly canton:

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Truffles on the table

You don’t need to travel to Italy or France to enjoy delicious truffles. Aromatic mushrooms are now available in Swiss restaurants throughout the year. From summer through to late autumn, local summer and autumn truffles (Tuber aestivum or uncinatum) can be found on the menus of specialist restaurants, and black Périgord truffles (Tuber melanosporum) or white truffles (Tuber magnatum) from Piedmont and neighbouring regions are available until way into the new year. Few people know that Australia has also developed an important truffle cultivation industry and can supply black winter truffles in the peak of the European summer. We have located 12 places in Switzerland that offer first-class truffle dishes.

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