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

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Intro

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.

The Omnia, Zermatt

One of the most stylish hotels in Valais and one of the restaurants most closely associated with the Alpine region. Head chef Tony Rudolph offers a Chef’s Choice menu that will appeal to vegetarians or meat-eaters as well as allowing guests to choose from an unusual à la carte selection. The basis for both the starters and main courses is vegetarian – for example chanterelle ravioli with runner beans, tarragon and Belper Knolle cheese – and diners can add a meat, fish or vegetarian supplement as they wish.

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Himmapan Lodge, Rapperswil

This is one of the most unusual restaurants in Switzerland, because guest look down from the terrace onto Rapperswil petting zoo. As you’d expect from Thai-influenced cuisine, there is strong vegetarian selection in the choice of dishes on offer. Spring rolls with sweet and sour sauce, banana flower salad with coconut sauce or a specialty of fried rice noodles with tofu, egg, cashew nuts and tamarind are available. However, if you want to combine lobster with pineapple or order duck with Mekong whisky, you can do that too.

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Zur Fernsicht "Swiss Alpine", Heiden

Chef Tobias Funke works intensively with regional producers and shows off the results not only in the Incantare gourmet establishment, but also in the Swiss Alpine restaurant. Vegetarians will find plenty to their liking, while meat eaters won’t go hungry either. The latter can look forward to the meatloaf with two sauces or the Valais pike perch with fermented garlic, while the former can order a salad with Bernese rose tomatoes and burrata or a new twist on the familiar Caesar salad.

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Eder's Eichmühle, Wädenswil

Regular guests will know they have a choice of three menus at the idyllically situated former mill, which is within walking distance of Wädenswil or a short drive away. In addition to the meat menu, there is a set of courses in which fish and shellfish play the star role, or the vegetarian menu is also popular. Why? Perhaps because you won’t find courgette tart with white tomato mousse or baked finger aubergine with tomato jam just anywhere.

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EquiTable, Zurich

The team of chef Julian Marti and sommelier Maximilian Dullinger have been working together for quite some time. They are carrying on the concept developed by Fabian Fuchs by offering their menu in so-called omnivore or herbivore form, also serving a vegan menu on request. It goes without saying that seasonal and regional products are given greater consideration here than in an estimated 98% of all other Zurich restaurants. The sustainability theme continues with the drinks, which include wines, local beers and in-house concoctions of the non-alcoholic variety.

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Restaurant Anne-Sophie Pic, Lausanne

Anne-Sophie Pic is considered one of the world’s greatest chefs in her homeland of France and has built an entire gastronomic empire. She has restaurants in Paris and London, a three-star restaurant complete with bistro and delicatessen back home in Valence and, last but not least, the outlet at the Hotel Beau-Rivage in Lausanne, where vegetarian specialties are treated as anything but the latest bourgeois craze. The tomato dish with verbena and coffee or the famous Berlingots pasta alone show what can be achieved without meat and fish, if you’re willing. However, the Bresse pigeon and fish from Lake Geneva are also great choices.

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Restaurant Le Chat Botté, Geneva

Chef Dominique Gauthier allows his guests to opt for vegetarian or all the familiar ingredients. By the way, doing without animal protein is a good way to dine on a budget here with no sacrifice to creativity. Nonetheless, the Aubrac beef and Breton lobster are proof that meat and shellfish lovers will find plenty to enjoy here. All gourmet tastes will converge when it comes to the desserts, which many consider to be among the best in Geneva. The soufflé with Madagascan vanilla is a patisserie classic that should never be dropped from the menu.

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Restaurant Mille Sens, Berne

The chef’s name alone is enough to make you sit up and take notice. Domingo S. Domingo not only brings great, creative cuisine to Bern, but also adds a dash of exotic spice. Above all, he is at pains to make life easy for his guests. They can order simple dishes like a rice bowl with silken tofu or the surprise six-course menu, vegetarian or non-vegetarian as preferred, with a well-paired wine or alternative non-alcoholic beverage.

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Restaurant IGNIV, Bad Ragaz

The principle of sharing dishes makes life both easy and difficult for vegetarians at the table. While the kitchen, headed up by Joël Ellenberger, is well attuned to non-meat eaters and prepares exciting creations with vegetables and other ingredients, it makes sense for guests at the same table to agree on one or the other. However, steak lovers might not even notice that something might be missing – the dishes are too creative and well-balanced for that, from aromatic starters to sweet treats from the dessert trolley.

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Restaurant Rigiblick, Zurich

The view across the city is one of the reasons to book a table at this restaurant, but the reputation of host Vreni Giger will tip the scales. While this was a veritable gourmet restaurant until quite recently, now it’s all about feel-good cuisine at a sophisticated level of craftsmanship. Vegetarian courses are a firm fixture on the menu of this restaurant: courgette falafel with lemon and hummus or homemade gnocchi with wild garlic, tomatoes and Sbrinz cheese are among them. Sommelier Dimosthenis Michailidis is also on hand to recommend the right wine for the confit of organic egg yolk with sorrel and radish.

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Restaurant Le Pérolles, Fribourg

There are few chefs in Switzerland with as much culinary experience as Pierre-André Ayer. While some chefs do little more than assemble a plate of vegetables, the grand master of Fribourg gastronomy has put together one of the most exciting vegetarian menus in Switzerland. Tempura-style baked courgette flowers, a composition of porcini mushrooms and chanterelles with quail eggs and peas, local tomatoes with aubergine and basil. Fabulous!

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Restaurant Talvo by Dalsass, Champfèr

It’s easy to do without meat and fish if you grew up eating Mediterranean fare. This was the case for Martin Dalsass and he has now perfectly mastered the use of his signature ingredient – olive oil – understanding that little more than a few fresh vegetables and herbs are required to prepare gourmet-level dishes. Wild garlic risotto with morels is an ideal springtime dish, while the olive gnocchi with plum tomatoes is the perfect choice for summer.

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