Restaurants - Gourmet

Absolutely modern, authentic and always surprising, the Japanese restaurant immediately became a favorite of the Gstaad scene and has ushered in a new culinary era in the Bernese Oberland.

With a focus on quality and freshness, Stéphane Décotterd's menu is constantly evolving.

Enjoy the healthy, creative cuisine of the HÔTEL BRISTOL GENEVA's Côté Square restaurant, which holds no secrets for gourmets from the region and around the world!

The Bel Etage offers seasonal, product-oriented and no-frills gourmet cuisine at the highest level. Head chef Michael Baader has been in charge of the kitchen since the restaurant opened in 1989.

Mushrooms, herbs and berries gathered in the high alpine forests - in combination with the most exclusive ingredients from around the world, the outstanding local products are presented in the most elegant way.

The restaurant offers a cozy ambience paired with genuine hospitality and young, aromatic cuisine.

At Brasserie Ritzcoffier, the focus is on French haute cuisine with a modern twist.

The right address for foodies and artists in the art of living is at the entrance to the wildly romantic Maggia Valley, in Ponte Brolla.

Our claim is to always focus on the guest and his taste.

We always process high-class, fresh and seasonal products, which we obtain mainly from regional suppliers. Fresh herbs such as wild garlic and nettles, but also mushrooms we like to collect ourselves in the nearby surroundings.

Nestled in the landscape of Chiasso, the Vecchia Osteria offers a rustic and elegant atmosphere.

Down-to-earth cuisine

"My menus are based on the seasons and change with them. Because the strength and taste of the produce have their own peak, determined by the location, the weather, the soil and the available nutrients."

This unusual versatility is marked by a single common thread: the importance of good cooking based on quality ingredients, processed with proper cooking.

Whether it's a festive menu or a stylish business lunch, Hubertus Real and his kitchen team create unique culinary delights inspired by nature and the season. 16 Gault Millau points and countless awards from gourmet magazines.

Antipasto and ambience, design and dessert - in the gourmet restaurant Rigiblick high above Zurich, the boundaries between cuisine and design are blurred. The exclusive, regional and seasonal organic cuisine at the highest level is an experience for all the senses.

Der Sizilianer Salvatore Frequente kümmert sich um die kulinarischen Belange der Gäste des Restaurant Eden Roc - und serviert eine Variation an mediterranen Köstlichkeiten.

Restaurant Mont-Rouge is a cosy, rustic and warm establishment offering generous and refined cuisine.

Lightness and creativity in colorful creations

With her exclusively female team, Marie Robert will introduce you to a cuisine full of flavours, colours, creativity and fun, prepared with fresh, seasonal produce.

Here the boss, Gregor Smolinsky, cooks personally!

"Le Relais" offers fine cuisine by Chef Alessandro Boleso, with an address to Mediterranean gastronomy in which flavors are linked to the quality and freshness of raw materials with a focus on the products of our territory.

Cuisine by Chef Guy Ravet

In the cultivated ambience of the Neue Blumenau you can dine with dignity. In summer temperatures, also on the wonderful terrace with a view of the countryside or in the secluded garden under shady wisteria.

Signature cuisine and enchanting universe. With your senses awakened, allow yourself to be carried away by a symphony of colours, flavours and aromas.

Upscale, but not aloof

With numerous distinctions, including 1 Michelin star, Mary's Table is the best in the region, in Cheseaux-Noréaz, near Yverdon.

It is undoubtedly the home of upscale Swiss gastronomy, but it is also a place of magic, legends and luxurious comfort.

Le Tout un Monde is a world of flavors and local products, combined with the magic of one of the most beautiful views of the Lavaux vineyards, a UNESCO World Heritage Site.

2 Michelin stars and 18 GaultMillau points

The Gandria presents itself with a new structure and image under the experienced leadership of chef and owner Adriano Peroncini.

Seasonal dishes for every taste. For those who love good food.

A gastronomic journey of great personality and taste that respects seasonal ingredients and Mediterranean flavors.

The cuisine varies according to mood: bistronomy, bolero lunch and daily specials at noon, then bistronomy, tartar & ceviche bar and counter menu in the evening, not forgetting the Bistro's fine, revisited dishes.

An authentic Italian experience with a pinch of vacation feeling, a typical Italian menu and lots of heart in a relaxed atmosphere.

The new open, modern space will energize exchanges and flavors, and influence the staging of meals, which will be accompanied by new colors.