Truffles on the table

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Intro

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.

Restaurant la Perla, Pieterlen

Tiziano Dugaro is one of the few chefs in Switzerland who does not just prepare the truffles, he also finds them himself. The truffle season here is between September and January – featuring collected autumn truffles or imported black and white truffles. The chef guarantees that only top-quality goods come into his kitchen. Rigatoni or tagliolini with truffles are classic dishes – and if there should be an occasional shortage of Tubers, porcini mushrooms are available as an alternative.

More information Common.Of Restaurant la Perla, Pieterlen

Restaurant Stucki, Basel

Few cooks in Switzerland consider the origin of their products as much as Tanja Grandits, chef at the well-established restaurant Stucki. The “Chef of the Year”, as recognised by the GaultMillau restaurant guide, is very specific in her choice of truffle – maybe a Tuber melanosporum or black truffle, as a condiment to a knuckle of veal with cauliflower, or a white truffle for a creation made with barley and leeks. Chef Marco Böhler is happy to add slices to the food himself!

More information Common.Of Restaurant Stucki, Basel

Restaurant du Jura, Chevroux

Like so many in the west of Switzerland, this restaurant has built up a strong relationship with truffle-hunters in the region. The Jura and Lake Biel regions are famous for their significant quantities of autumn truffles. However, Annick and Olivier Marmier also include white truffles on their menus – for example in a beef tartar with foie gras. The kitchen has also made a name for itself with its curious gourmet creations – lamb with oriental spices – and an extensive wine list.

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Restaurant Jägerhof, St. Gallen

Agron Lleshi is one of the best chefs in St. Gallen and has become known for his authentic gastronomy, even outside of this region in Eastern Switzerland. However, not many people are aware that he also has a particular talent for preparing truffles. Yet his autumn menu with game and truffles has class – see the fried Swabian cream cheese ravioli with confit of egg yolk, truffle sauce and crispy pastry rolls filled with parmesan foam.

More information Common.Of Restaurant Jägerhof, St. Gallen

Talvo by Dalsass, Champfèr

Martin Dalsass is one of those restaurateurs who still cherishes the good old style of gastronomy which has maybe been lost elsewhere. So here you can enjoy a whole guinea fowl or sole for two persons, ordered à la carte and prepared à la minute. And the native of South Tyrol also plays it safe when sourcing summer truffles and alba truffles – only the best products are added to the food. It is best to come at the start of the winter season, before the rush.

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Ristorante da Enzo, Tegna-Ponte Brolla

Family-run business near the Italian border which has built up a strong relationship with the truffle-hunters. The sourced products are worked into homemade tagliolini with Champagne foam and truffles, and the sliced mushrooms are also served in a beef tartar with egg and focaccia or with a pork cutlet for two persons. Then it seems only right to order a chocolate cake – just don’t mention calories during the meal.

More information Common.Of Ristorante da Enzo, Tegna-Ponte Brolla