Homemade with Culinary Passion 12 restaurants that take Fait Maison seriously

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Intro

With ready-made products now commonplace, restaurants that still prepare their food from scratch have become all the more distinctive. In Switzerland, this commitment is recognised by the Fait Maison label, supported by the hospitality association GastroSuisse. To qualify, restaurants must meet clear criteria for what is prepared in-house. Today, the label can be found across the country – from city restaurants and mountain inns to lakeside addresses and rural kitchens.

Kloster Fischingen, Fischingen

Spiritual rejuvenation in this beautifully renovated monastery, which is home to a small Benedictine community. The 40 cells formerly occupied by the monks are bright and stylishly furnished and all have desks and modern bathrooms. Regional and seasonal specialities are served in the restaurant. Charming Pilgrim’s room, banquet hall. Drinking water from the Abbey’s own spring, beer brewery. Concerts and cultural events.

More information Common.Of Kloster Fischingen, Fischingen
For some chefs, homemade begins close to home: with herbs from their own gardens, cheese from trusted local producers or beer brewed just down the road.
Mario Kessel, restaurateur since 1985

Curated Restaurant Guide

From cosy mountain huts and stylish urban hotspots to refined gourmet venues, Swiss gastronomy is as diverse as the country itself. Switzerland Tourism, GastroSuisse and Swiss Wine Promotion have defined five curated restaurant categories, each reviewed by an independent panel of experts. To explore the selections by category, location, cuisine, or dietary preferences, check out the Curated Restaurant Guide.

From homemade ravioli and handcrafted sorbets to pizza dough kneaded in-house and left to mature slowly, the details reveal just how far ‘made from scratch’ can go.
Mario Kessel, restaurateur since 1985

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