The Best Restaurants in Switzerland - Falstaff (2024)

The undisputed top address in Basel. Three-star chef Peter Knogl conjures up creations on the plates that are second to none. Extremely knowledgeable sommeliers, who form a coherent structure with the attentive service. French haute cuisine par excellence!.

Andreas Caminada is both a top chef and a promoter. Undoubtedly one of the best in his field, he trusts and relies on his talented team and gives guests at Schauenstein Castle a gastronomic experience that is likely to be etched in the memory.

Star cuisine is an understatement: L'Hôtel de Ville is a cosmos with its own philosophy and its own laws when it comes to the quality of the ingredients and the composition of the same into perfect sensory masterpieces. Dining here is a great experience!

Sven Wassmer's dishes evoke memories. The name "Memories" could therefore not be more appropriate, as experiences are created here that remain in the memory. His purist cuisine and the excellent wine accompaniment are a treasure of pleasurable moments of happiness.

Dominik Hartmann, Restaurant Magdalena Rickenbach bei Schwyz<br><br>Erstes rein vegetarisches Restaurant in Europa mit 2 Michelin Sternen<br>»Roh, rau, regional« - so bringt Dominik Hartmann seine Philosophie auf den Punkt. Kaum hatte der 30-jährige Küchenchef sein erstes eigenes Restaurant, das Magdalena in Rickenbach oberhalb von Schwyz, im März 2020 zusammen mit seiner Frau Adriana sowie Jungendfreund Marco Appert eröffnet, zwang der coronabedingte Lockdown sogleich zur Schliessung. Trotz dieser widrigen Umstände zu Beginn, gelang das Durchstarten nach der Wiedereröffnung mehr als mit Bravour. Hartmanns Kochkünste und das gastronomische Gesamtkonzept im Magdalena begeisterten derart, dass der Guide Michelin Hartmann (mit 28 Jahren) auf Anhieb – von null an – gleich zwei Sterne verlieh.<br><br>Der GaultMillau krönte Hartmanns Ausnahmetalent mit der Auszeichnung »Entdeckung des Jahres 2021« und zwei Jahre später »Aufsteiger des Jahres 2023«. Der 30-jährige Shootingstar begeistert mit einer undogmatischen, raffinierten Küche, in dessen Mittelpunkt er das Gemüse stellt. Es ist das erste rein vegetarische Restaurant in Europa, welches mit zwei Michelin Sternen ausgezeichnet wurde. Die Produkte stammen mehrheitlich aus der Umgebung, vieles sogar aus Rickenbach selbst. »Lassen Sie sich überraschen, wie fein unsere Region schmeckt!«, lautet denn auch das Magdalena-Motto.<br><br>Hartmann absolvierte eine Kochlehre und Ausbildung zum Confiseur. Prägende berufliche Stationen folgten bei Andreas Caminada, zunächst als Commis de Cuisine und anschliessend als Chef de Partie, im Schloss Schauenstein. Bei Fabian Fuchs im Equitable arbeitete er sodann als Sous Chef, bevor der Traum vom eigenen Restaurant sich erfüllte.

Each plate is a magnificent work of art: shape, colour and the fantastic combinations of texture and flavours of the food make you forget the everyday world. Dining here is an unforgettable experience! The wine list is as perfect and varied as the cuisine.

Tanja Grandits has acquired her own gastronomic signature with her aromatic, colourful cuisine. It goes without saying that she shares her great success with her team, who also offer a high level of excellence in wine pairing, patisserie, and service.

Immerse yourself in a world of pleasure, chefs Sebastian Zier and Richard Schmidtkonz indulge their guests in classic French cuisine and cosmopolitan haute cuisine. Fine wines from their exclusive vaulted cellar elevate the experience to perfection.

Executive Chef Rolf Fliegauf and his team have made the Ecco restaurant in Ascona a location par excellence for gourmets in Ticino with their wonderful cuisine. Here, the menu, the extraordinary location and the first-class service are all outstanding.

The creations that Heiko Nieder presents to his guests are characterized by an impressive spectrum of aromas. He finds the ingredients and inspiration for his six- or eight-course tasting menu all over the world. Of course, the wine list is also spectacular.

In one of the city's most outstanding gourmet restaurants, contemporary elegant design meets gastronomic art at the highest level. Stefan Heilemann's culinary art captivates with high-quality produce, exotic flavours and a great willingness to experiment.

Tobias Funke conjures up wonderful compositions on the plate at the Gasthaus zur Fernsicht. Only the best ingredients from near and far go into his pan. The special gourmet experience is completed by the attentive service and the fantastic wine cellar.

Domaine de Châteauvieux, beautifully situated in the vineyards of Peney Dessus, is the flagship restaurant of top Swiss chef Philippe Chevrier. Guests here enjoy creative seasonal dishes of French cuisine with a fine touch of Swissness.

Chef Patrick Mahler and his team combine buoyant lightness with surprises in their gastronomic performance. Pleasurable elegance merges with a wealth of flavours and subtle contrasts to create harmonious dishes. An unforgettable experience.

For 20 years Walter Klose has been running the Gasthaus zum Gupf together with his wife Manuela. At an altitude of over 1000 meters, he spoils his guests with gastronomic highlights. Wine lovers also get their money's worth here: In the "treasure chamber" 30,000 bottles are stored.

Top gastronomy with a difference: Chef Joël Ellenberger focuses on shared enjoyment and cosiness. He deliberately does without the flow of a classic menu. Instead, he conjures up unique sharing courses that leave nothing to be desired.

James Baron has cooked at top addresses in countries near and far and has found his own gastronomic signature. In Engadine, he draws inspiration from the surroundings and combines regional ingredients and recipes with a pinch of internationality.

Chef Marco Campanella shows how upscale Gorumet cuisine goes today. He learned his craft from the best chefs in Switzerland and today creates outstanding dishes at La Brezza that inspire with lightness, freshness, creativity and the highest craftsmanship.

At Locanda Barbarossa, you can experience a unique combination of Mediterranean lightness and elegance of classic French cuisine. Much-travelled chef Mattias Rook adds a dash of flavourful adventure to the top-tier gourmet experience.